King Cakes are a staple of the Mardi Gras season. Originally, the king cake was made with a Danish dough and a cinnamon filling, but like many traditions, king cakes evolved to suit all kinds of tastes.
Many of those tastes evolved thanks to Paul’s Pastry Shop in Picayune.
“We have the largest selection of king cakes in the United States,” said Sherri Thigpen, owner of Paul’s Pastry Shop. “We’re trademarked as the Home of the Fruit and Cream Cheese Filled King Cakes.”
February 17th, 2023 | Posted in Feature | Tags: 2023, king cakes, Magnolia Tribune | Comments Off on Rich king cake tradition rooted in Paul’s Pastry of Picayune
Sherri Thigpen discusses sweet and savory king cakes available at Paul’s Pastry Shop with Jaimee Dorris, Wesley Williams, and Chet Landry on WLOX Good Morning Mississippi. Also mention of Paul’s Pastry Shop recently being voted most favorite king cake on the coast.
When you chomp into a king cake baby LIVE on TV…Today we tried one of YOUR favorite king cakes. Sherri Thigpen with Paul's Pastry Shop in Picayune stopped by to show off some of their traditional cakes as well as some of their new options. Meteorologist Wesley Williams Chet Landry WLOX #paulspastry #kingcakebaby
Paul’s Pastry Shop is a proud member of The Retail Bakers of America, the national association for the retail baking industry. Their mission is to empower as many bakers as possible by sharing knowledge and industry rebates.
Founded in 1918, the Retail Bakers of America (RBA), a 501c6 not-for-profit trade association is committed to the success of the retail baking industry.
We are a baker’s business partner connecting buyers and sellers to build profitable bakeries. Together with our members, we create industry-specific training programs and develop small business programs. We foster the community of retail bakeries providing a forum for exchange of industry and business information, as well as networking, learning opportunities and mentoring among bakers, future and existing. We also create industry standards through professional certification, industry research and school programs.
RBA members bring consumers quality bakery foods from supermarket bakery departments, independent bakeries and foodservice facilities. Baking instructors, students and suppliers of ingredients, equipment, supplies and services are also proud members of RBA. Together, these individuals are redefining the industry – and they are willing to trade ideas through networking, sharing resources and knowledge . In fact, it’s the #1 reason our members join.
This is a great resource for new bakeries or anyone thinking of opening a bakery!
Paul’s Pastry Shop in Picayune bakes king cakes year round, but Mardi Gras is when they’re busiest. Here to show off some of their new flavors for 2020 is owner Sherri Paul-Thigpen.
It’s officially Mardi Gras season and that means lots of work for bakers at Paul’s Pastry in Picayune. This year the bakery is celebrating its 50th year in business.
Join Ivy Odom, Southern Living test kitchen pro, as she visits Paul’s Pastry Shop in Picayune, Mississippi, where she learns how to make a delicious homemade king cake.
PICAYUNE, MS (WLOX) – Mardi Gras preparations are well underway for one south Mississippi bakery. The dough’s flying, the sugar’s pouring, and it’s go-time at one of South Mississippi’s best-known king cake bakeries, Paul’s Pastry Shop.
“When we first started making king cakes, we made 15 or 20 a day. We might have made a thousand the whole season,” said Sherri Paul Thigpen, owner of the shop.
That level of production was back in the 70s when her family bought an old bakery that took up less than 900 square feet. Now, Paul’s Pastry Shop is housed in a 10,000 square foot state-of-the-art cake making dream shop, and produces upwards of 70,000 king cakes every carnival season. That takes a lot of hands and many hours.
“We’ve got crews working 24 hours a day. We’ve got the day crew that you see here today. We’ve got the night crew that starts at six o’clock in the evening, so we just keep things rolling,” said Thigpen.
These Mardi Gras pastries come in all kinds of flavors ranging from Bavarian cream to berries and a lot of options in between.
“We call ourselves the home of the original fruit and cream cheese filled king cakes because we were the first bakery to introduce those in 1972,” said Thigpen.
For more than 45 years Paul’s Pastry in Picayune, Miss. has created some of the most creatively delicious pastries the state has ever indulged in. This time of year Paul’s is in high gear churning out thousands of Mardi Gras king cakes daily. Sherri Paul – Thigpen took a break and sat down with WLOX Gulf Coast Weekend to discuss her secret ingredient.
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