Hybrid pastries are still holding the spotlight thanks to the Age of the Cronut, and some certainly work better than others (sorry, “cruffins”). One we’re looking forward to sinking a sweet tooth into: the king cake-kolache, available this weekend (through February 6) from pop-up Kolache Saturdays at American Ice Co.
Part Texan tradition, part Mardi Gras celebration, the personal-size pastry is a collaboration between Brian Stanford and Chris Svetlik of Republic Kolache and Bayou Bakery chef David Guas. Fluffly kolache dough is folded around Guas’s cream cheese-cinnamon king cake filling, and topped with festive tricolor sprinkles. The treats go for $3.50 each, unless you’re lucky enough to find a king cake baby hiding inside, which you can trade in for a free “kinglache” during the pop-up from 10 am to 1 pm.
Anyone looking for a party-size king cake can order Guas’s specialty dessert from the Bayou Bakery Mardi Gras headquarters, where the classic round feeds 12 to 14 (orders must be placed by February 6).