Food & Drink
Where to Find King Cake in Seattle
Find the celebrated Mardi Gras confection at these Seattle spots
By Rebecca Ratterman January 30, 2017
This article originally appeared in the February 2017 issue of Seattle magazine.
Mardi Gras, also known as Fat Tuesday (February 28), is when everyone enjoys the last hurrah of eating sugary things before fasting for Lent starts. Traditionalists celebrate by eating king cake—often a ring-shaped, pastry-like cake topped with icing and purple, green and gold sugar—in honor of the three kings from the East. A king cake often comes with a tiny plastic baby Jesus inside—so chew carefully. Tradition says that if you get the slice with Jesus, you’ll have luck all year. Here’s where to get your Fat Tuesday fill.
» Where Ya At Matt, a flavorful New Orleans–style food truck, offers slices of king cake. Check out the website to see where Matt will be next. Mobile truck; whereyaatmatt.com
» Get a slice or a whole cake at Bakery Nouveau. Multiple locations; 206.858.6957; bakerynouveau.com
» King cake at Sugar Bakery and Café comes with flavor options: bourbon pecan or vanilla cream cheese. First Hill, 1014 Madison St.; 206.749.4105; sugarbakerycafe.com
» Find galette des rois (France’s king cake), at Amandine Bakeshop. Some pieces may have a royal surprise hidden inside. By tradition, the finder is dubbed king or queen and wears the crown that garnishes the cake. Capitol Hill, 1424 11th Ave.; 206.948.2097; amandineseattle.com
Follow Us
Town & Country Cooks Up More In-House Restaurants
Popular Field House opens next in Lakemont, Poulsbo
Town & Country CEO Ryan Ritter and Executive Brand Development Director Susan Allen knew the grocery’s chain’s collaboration with iconic Seattle chef Ethan Stowell would resonate with guests. It has, however, far exceeded expectations. In July, the independent, family operated upscale grocer opened Field House in its Mill Creek location. The market-to-table restaurant uses only…
The Houses That Fufu Built
Two Seattleites turn culinary holes in their hearts into popular West African restaurants
Fufu, the shared starch of West African cuisines, is a soft pillow of slightly stretchy dough from which eaters pull chunks to use as a utensil and blank canvas for spicy soups. It represents the long traditions of pounding tubers — plantain, cassava, taro, or others, depending on where and by whom — even when
