{"id":5207,"date":"2023-02-21T12:24:06","date_gmt":"2023-02-21T17:24:06","guid":{"rendered":"https:\/\/paulspastry.com\/?p=5207"},"modified":"2023-02-21T12:38:16","modified_gmt":"2023-02-21T17:38:16","slug":"meet-some-unsung-heroes-of-mardi-gras","status":"publish","type":"post","link":"https:\/\/paulspastry.com\/index.php\/2023\/02\/21\/meet-some-unsung-heroes-of-mardi-gras\/","title":{"rendered":"Meet some unsung heroes of Mardi Gras"},"content":{"rendered":"<p>From <a href=\"https:\/\/www.gcwmultimedia.com\/unsung-heroes-of-mardi-gras\/\" target=\"_blank\" rel=\"noopener\">Gulf Coast Magazine<\/a>:<\/p>\r\n<blockquote>\r\n<p>From costumes and balls to king cakes and parades, there\u2019s a lot that goes into a successful Carnival season. The floats and royalty may be front and center, but plenty of hard work occurs before the pageantry. Meet a few of the crucial experts who make Mardi Gras happen behind the scenes.<\/p>\r\n<hr \/>\r\n<h3>Sherri Paul Thigpen Owner, Paul\u2019s Pastry Shop<\/h3>\r\n<p><img decoding=\"async\" loading=\"lazy\" class=\"img-fluid w-100 alignnone size-full wp-image-5216\" src=\"https:\/\/paulspastry.com\/wp-content\/uploads\/Pauls-Pastry-Shop_king-cake-mardi-gras.jpg\" alt=\"\" width=\"753\" height=\"510\" srcset=\"https:\/\/paulspastry.com\/wp-content\/uploads\/Pauls-Pastry-Shop_king-cake-mardi-gras.jpg 753w, https:\/\/paulspastry.com\/wp-content\/uploads\/Pauls-Pastry-Shop_king-cake-mardi-gras-300x203.jpg 300w\" sizes=\"(max-width: 753px) 100vw, 753px\" \/><\/p>\r\n<p>Throughout the year, Paul\u2019s Pastry Shop is a full-service cafe\u0301 and wholesale bakery. During Mardi Gras, the Picayune store provides all the essential Carnival sweets, including cookies, assorted desserts and its signature king cakes.<\/p>\r\n<p>\u201cWe also wholesale our king cakes to approximately 40 other retail businesses in Mississippi, Alabama and Louisiana during the Mardi Gras Season,\u201d says owner Sherri Paul Thigpen.<\/p>\r\n<p>She notes that Paul\u2019s is known as the \u201chome of the original fruit-and-cream- cheese-filled king cakes,\u201d as it was the first bakery to produce this treat. During Mardi Gras season each year, which starts Jan. 6 and continues to the day before Ash Wednesday, the shop produces 70,000 \u2013 75,000 king cakes.<\/p>\r\n<p>\u201cWe employ two work crews: one night crew that bakes the king cakes and one day crew that finishes and packages,\u201d Thigpen says. \u201cWe also ship about 3,500 king cakes to all 50 states.\u201d<\/p>\r\n<\/blockquote>\r\n<p>Read the full story at <a href=\"https:\/\/www.gcwmultimedia.com\/unsung-heroes-of-mardi-gras\/\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.gcwmultimedia.com\/unsung-heroes-of-mardi-gras\/<\/a> or in Gulf Coast Magazine, <a href=\"https:\/\/issuu.com\/gulfcoastwoman\/docs\/january_2023\/24\" rel=\"noopener\" target=\"_blank\">January 2023, page 24<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"From Gulf Coast Magazine: From costumes and balls to king cakes and parades, there\u2019s a lot that goes into a successful Carnival season. The floats and royalty may be front and center, but plenty of hard work occurs before the pageantry. Meet a few of the crucial experts who make Mardi Gras happen behind the [&hellip;]","protected":false},"author":3,"featured_media":5209,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[25],"tags":[114,6,116],"_links":{"self":[{"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/posts\/5207"}],"collection":[{"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/comments?post=5207"}],"version-history":[{"count":10,"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/posts\/5207\/revisions"}],"predecessor-version":[{"id":5220,"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/posts\/5207\/revisions\/5220"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/media\/5209"}],"wp:attachment":[{"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/media?parent=5207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/categories?post=5207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paulspastry.com\/index.php\/wp-json\/wp\/v2\/tags?post=5207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}