“I’m surprised nobody thought of it before you, Mike,” David Scripter told Mr. Graves as he dropped off an order of dozens of cakes from Bittersweet Confections, a bakery started by his wife.
“Sometimes,” Mr. Graves said, “the best ideas are right in front of you.”
The drive-through, which takes over the parking lot of Duckworth Tires in the suburb of Metairie three days a week, often has a line of cars waiting when it opens at 7 a.m., and has sold out its inventory well before 7 p.m., its listed closing time.
King cakes have always been a staple of the Carnival season along the Gulf Coast, a crown of pastry served during a burst of gluttony and good times before the austerity and fish fries of Lent. (King cake season begins on Jan. 6 — known as Twelfth Night, Epiphany or Three Kings Day — and ends with Fat Tuesday, or Feb. 13 this year.)
A king cake, in what many consider its purest form, is a ring of brioche-like dough with a dash of vanilla, a crunchy coating of purple, green and gold sugar and a small trinket known as a fève — usually a plastic baby — baked inside.