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Let Them Eat Cake: Charms, Crowns, and the King Cake Ritual

A Royal Slice of French Tradition

The king cake — known in France as galette des rois — or cake of the kings — is a centuries-old confection that continues to delight "sweet tooths" and crown lucky celebrants across France every January. This beloved Epiphany tradition marks the arrival of the Three Kings in Bethlehem and is celebrated with puff-pastry galettes and brioche-style crown cakes fit for royalty. Boulangeries, pâtisseries, and even corner super marchés roll out stacks of golden galettes, each with its own touch of history — and magic.

 


A golden crown, a hidden treasure, and plenty of flaky pastry magic…
 

A Royal Revival by Napoleon

While La Fête des Rois (The Feast of the Kings) was officially established in 1801 — when Napoleon Bonaparte and Pope Pius VII signed the French Concordat, restoring the Catholic Church in France — the tradition of celebrating Epiphany with cake had already been embraced by French royalty for centuries. Even under the reign of Louis XIV, the Sun King himself, lavish Epiphany festivities were held at court. Long before the holiday was formalized, medieval bakers had been preparing festive cakes using time-honored methods still preserved by artisan pâtissiers today. Since then, January 6th has marked a sweet and symbolic close to the Christmas season across France.

Just as in centuries past, the golden galette, with its gilded crown and buttery layers, still hides a secret — a tiny prize that can crown anyone, anywhere, king or queen for the day.

 

Galette or Gâteau: A Tale of Two Cakes

From Paris to Provence, the galette des rois wears more than one crown. In the north, the classic Parisian version is a golden, flaky puff pastry, known as pâte feuilletée, filled with rich frangipane — crisp on the outside, silky on the inside. Far to the south, in sun-soaked Provence, you’ll find the gâteau des rois — a crown-shaped brioche, airy and fragrant, flavored with orange blossom water, studded with jewel-like candied fruit, and often brushed with a glistening sugar glaze.

 

Whether crowned with candied fruit in Provence or layered with frangipane in Paris, the most important ingredient is always hidden inside — a fève — a tiny treasure waiting to be discovered.

 


Let the feast begin! A crown, a charm, and a golden galette — the royal staples of La Fête des Rois.
 

The Magic of la Fève

Hidden within every galette or gâteau lies la fève — once a humble fava bean, now a miniature work of art. Over time, la fève has evolved into a keepsake as cherished as the cake itself. While French fèves can take many forms — porcelain figurines of saints, whimsical charms, and treasured collectibles — New Orleans king cakes almost always have a tiny baby Jesus baked inside. Some fèves, like the vintage set from Maison Paul shown here, are tiny tributes to French culinary heritage — crusty baguettes, colorful macarons, charming pâtisserie treats, even miniature delivery trucks straight out of a Parisian street scene. Collectors, called fabophiles, seek out rare fèves like treasure hunters, and some bakeries even issue new themed series each year. And with the cake on the table, the hunt is on…


From crusty baguettes to pastel macarons, these vintage Maison Paul fèves prove that even the tiniest treasures can be très délicieux.
 

Tradition (with a Royal Ritual)

The real magic begins when the cake is cut and the hunt for la fève begins. This tiny treasure transforms each slice into an oh là là moment, as friends and family wait to see whose slice it’s hiding in. The rules are delightfully specific — one slice for each guest — plus one extra, known in France as la part du pauvre (the poor man’s share), traditionally set aside for the first unexpected visitor or someone in need. The youngest child hides under the table and calls out names at random as the slices are served — just to keep things honest.

 

Find la fève in your slice, and you’re crowned king or queen with the glittering gold crown perched atop the cake. Whoever wins the crown also enjoys a year of good luck — and the duty of providing next year’s cake!

 


In Jean-Baptiste Greuze’s Epiphany (1774), the moment of truth arrives — the youngest calls the names, the cake is cut, and a new king is crowned.
 

Whose Turn to Wear the Crown?

Each January, one French baker is chosen to make a massive galette for the President at the Élysée Palace — one that serves around 150 people. But unlike every other king cake in France, the Presidential version is baked without a fève. Why? Because in the Republic, there is no longer room at the table for a king — not even a crown.

 

Whether it’s a flaky puff-pastry galette in Paris, a crown-shaped brioche in Provence, or a sugar-dusted king cake in New Orleans, the tradition of hiding la fève brings a shared moment of joy to tables everywhere. So bake one, buy one, or simply join the feast — and may the crown find its way to you this January!


À Bientôt!

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Mimi Montgomery

When this self-described Francophile is not reading or writing about all things French, she's dreaming up charming new ways to showcase Lolo French Antiques et More or traveling to France with Lolo to buy delightful treasures for their store. Mimi, Lolo, and their French Bulldog, Duke, live in Birmingham, AL.

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