Caywood and Randazzo's king cakes are made fresh daily. The cakes are the original Randazzo's recipe. The original Randazzo’s Bakery started in Violet, Louisiana after Hurricane Betsy hit the New Orleans area. Our king cake recipe comes from a 50-year-old recipe that was used when the original Randazzo’s Hi-Lan Bakery opened and we use the same original recipe still to this day.
Our king cakes are made with the finest ingredients every day from scratch. The king cake has cinnamon sugar folded inside a hand braided dough with purple, green and gold colored sugar sprinkled on top. It is baked to a golden brown and then iced with the finishing touch being Mardi Gras colored candy sprinkles on top. You will get the freshest king cake every time you buy one.
The original Randazzo Bakery opened in 1965 after Hurricane Betsy hit the New Orleans area. In 2015, some 50 years later, Manuel Randazzo, Sr.’s grandsons, Kenny and Nicholas Caywood, (the third generation), together with their mom and dad, Susan Randazzo and Kenneth Caywood, opened their own bakery making king cakes just like their grandfather did many years ago.
In 2016, we won the “Best Traditional” king cake in Ochsner Hospital’s King Cake Festival, with proceeds benefiting the Ochsner Hospital for Children. This was award was presented the first year the bakery was opened.