Bradshaw
January 6, the feast of the Epiphany, is the official end of the Christmas season, but that doesn’t mean we have to give up our festivities; it is also the beginning of Carnival, the season leading up to Mardi Gras. Even more importantly for those of us who are not overly worried about girth or diet, it is the official start of the King Cake season, when it is downright rude to refuse a slice — not that anyone I know would want to.
If there is any hesitation, we can tell ourselves that we have to eat it or people will call us a cheapskate who is afraid of having to buy the next cake. It’s all part of a long tradition that may have come to North America with our Acadian ancestors.
The first King Cakes were baked in France centuries ago as part of the celebration of the three wise men finding the infant Jesus twelve days after Christmas. At some point, bakers began hiding a bean or pea inside the cake, and the person who got it was declared royalty for the day.
Most histories say the tradition came to Louisiana with its first French settlers, who also brought the celebration of Mardi Gras, but Canadian scholar Carol Blasi says the ritual seems to have been observed in Acadie earlier than 1649, at least fifty years before the first “Louisiana” settlement at Mobile.
In that year, Charles de Menou d’Aulnay, Lord of Port Royal, and his wife Jeanne Motin demanded that “on the eve of the Feast of Kings” their tenant Martin Chevery and his wife should present them with “a round cake made of a quarter of a bushel of the finest white wheat flour … and a half dozen eggs, a half pound of butter of the very freshest kind, in the edge of which cake they will place a black bean.” (“Land Tenure in Acadian Agricultural Settlements,” PhD dissertation, University of Maine, 2019, 100) The King Cake got to Louisiana before the Acadians did, probably by way of Mobile, where some historians believe Mardi Gras was
