Matt Haines, the author of “The Big Book of King Cake,” has delved deep into the world of king cakes by tasting a remarkable 88 varieties in a single season. Originally from Long Island, Haines found his way to New Orleans in 2009 for an internship that was meant to last only six months but has turned into a 16-year love affair with the city. His journey into the king cake realm began in 2017 when he attended a king cake party and was determined to find the best one after being introduced to this Mardi Gras tradition.

After meticulously researching and tasting numerous king cakes, Haines discovered the cinnamon cream cheese king cake from Tartine, which not only won the party but also became his personal favorite. This experience sparked his transition from a career in nonprofit management to becoming a food writer. Inspired by the evolution of traditional king cakes into innovative flavors and styles, Haines embarked on documenting the rich tapestry of New Orleans king cake culture through his book.

“The Big Book of King Cake” features stories and images from over 75 bakeries and showcases more than 200 king cakes. Haines, along with photographer Randy Krause Schmidt, conducted interviews and photoshoots over several months, carefully curating a diverse collection that captures the essence of modern king cake trends while honoring centuries-old traditions. The book provides a glimpse into the vibrant and ever-changing landscape of king cakes, reflecting the city’s spirit of innovation and preservation of heritage.

Since the release of his book, Haines has witnessed a surge in interactive king cake experiences, such as king cake hubs offering a variety of options, king cake flights, and themed parties. The popularity of king cakes continues to soar, with new trends emerging, including king cake drive-thrus that cater to the growing demand for this beloved pastry.

As Haines prepares to launch his next project, “The Big Book of Po’Boy,” in November, he remains dedicated to celebrating the culinary heritage of New Orleans through his unique and insightful exploration of iconic dishes. His work not only preserves the legacy of traditional foods but also highlights the creativity and passion that define the city’s culinary landscape.