From NOLA Defender (by Kyle Gilmore, published 1/23/2011):
Entering Week 3 of our King Cake Quest, we needed a bit of fresh air. So we turned up the blues and drove across state lines to Paul’s Pastry, which has been making delicious King Cakes in Picayune, Miss., since the early 1970’s. Paul’s is a family owned operation. Currently, Sherri Paul Thigpen is carrying on the family tradition of producing delicious stuffed King Cakes. Paul Thigpen considers it an honor to be a part of the King Cake baking family. “We think there is enough of a market for all of us,” she said. “We just want everyone to do well and most importantly make great King Cakes.”
If the Berry Deluxe King Cake is a representative sample, it’s what inside that sets Paul’s cakes apart, The cake comes iced and sprinkled with Mardi Gras-colored sugar and sliced almonds. On the inside, customers have the option of ordering up blueberry, strawberry, raspberry, and blackberry fillings. The fruity fillings work wonderfully with the unique sweet bread cake that Paul’s has chosen over the more traditional Danish pastry. The Sweetbread Cake is an interesting and delicious choice because of the moist, bread-like texture of the cake as opposed to the traditional layered texture of a Danish based King Cake. The cake was moist, and the filling to cake ratio was perfect. In the most telling sign of its success, the cake disappeared before it could be photographed.
Read full story at noladefender.com/content/i-got-filling.