Introducing the King Cake Croissant

FroYo on Canal Street is re-branding in hopes of becoming a top New Orleans sweet shop

Just a few years ago, as the frozen yogurt craze was sweeping the nation, stores like Pinkberry and Yogurtland opened Uptown to the excitement of locals in the neighborhood. Meanwhile, Downtown new-comer, FroYo decided to take it a step further, adding even more flavors, toppings and smoothie options.

Now as the yogurt craze is calming down into a state of normalcy, operating partner, Katherine Sutton is working to re-brand her beloved yogurt shop in order to stay competitive and hopefully become a top 10 French Quarter hotspot for coffee and sweets.

FroYo, which opened in November of 2012, will now be called FroYo Café and Sweets and they are promising some intriguing takes on classic pastries.

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With the weather finally starting to cool down, Sutton understands that ice cream and yogurt begin to be less of a priority for families, and she’s hopeful that their new offerings help them stay busy.

“When the city is slower, you need to pull in more locals,” Sutton says.

Enter the King Cake Croissant – an opportunity for locals and tourists to delight in the flavors of Mardi Gras all year long.

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Sutton and her team came up with the idea and are working with acclaimed chef, Eric Damidot of the Hyatt Regency to bring their creation to life. (They’ve even trademarked the name.)

King Cake enthusiasts will love being able to enjoy the classic Mardi Gras season flavors with their breakfast pastry and won’t have to wait ‘til Twelfth Night to have the experience.

King Cake Croissants will be available on Fridays at their store and they are aiming to be able to ship them at some point in the near future.

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“We’re really hopeful that our croissants will become a staple for conventions in the area,” says Sutton.

Sutton, who commemorates all of her international visitors with a map hung on the store wall, (she also has a regional US visitor map) is looking forward to brining in different cultural elements to their newest endeavors as well.

“New Orleans is such a great melting pot of cultures,” she says. “We’d love to feature more pastries from around the world. We’re starting that idea with our Portuguese tarts.”

The warm and decadent Portuguese tart, is a soufflé-like custard contained within a flakey pie crust, served with whipped cream and cinnamon. The tart was crafted by pastry chef Carrie Laird, who works at Lilette Restaurant uptown.

Sutton prides herself on working with locals and uniting local entrepreneurs.

“I’m not in business just to make money,” says Sutton warmly. “It’s about making people happy and brining local people together as a community.”

FroYo will also soon be offering New Orleans Roast local coffee in addition to the Community coffees and teas they already serve. The company is also working with local baker Micki Bourgeois of Voodoo Sweets to provide the store with sumptuous chocolate brownies.

As for getting people in the doors and making believers out of them, Sutton recognizes the challenge.

“We are working on getting the word out. We are currently partnered with hotels in the area,” she says. “And we are really driving the point that we’re a family-friendly stop on Canal Street. We are hoping that people will say, ‘You have to try a King Cake croissant from FroYo!’ ”

Visit the new FroYo Café and Sweets 819 Canal Street New Orleans, LA 70112. Open 11a.m. – 11 p.m.



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