by Kevin Allman
Most important, each king cake conceals a bite-size figurine, usually of a baby that traditionally represents Jesus. (The year after Katrina, Haydel’s Bakery made them in the shape of a FEMA trailer.) Whoever finds the baby in his slice has to hold the next party and buy the next cake — thus, the continuity of king cake season is preserved. “My mama would get so mad at us if we got the baby,” Mr. Henry said, smiling as he remembered his childhood in the Lower Ninth Ward. “King cake was expensive back then.”
It's a really nice story with some fine observations, but it's not a New Orleans story unless there's one tiny quibble, and it comes over the description of Charles Mary and Charlotte McGehee, who run Debbie Does Doberge:
The pair are just the kind of young, endearingly single-minded food entrepreneurs commonly spotted in Brooklyn and Portland, Ore., who carry a torch for tradition but yearn to express their creative urges.
New Orleans has always had those people, long before the first Bushwick beard was grown or the first wacky vegan doughnut was fried. They may not be glamorous, self-promoting, young, attractive or white; they may have gone unnoticed by the national media until just recently; but, yeah, they've always been here.