As the chill of winter fades and the vibrant blooms of spring begin to emerge, retail cake and pastry shops across America find themselves on the cusp of new opportunities. Shoppers are eager for fresh flavors and eye-catching designs, and the nation’s top bakeries are well-prepared to meet this demand.

Among them, Three Brothers Bakery, a beloved establishment in Houston, is gearing up for the Mardi Gras season of 2025, culminating on Fat Tuesday, March 4. With four locations across the city, Three Brothers Bakery will offer a tantalizing array of King Cakes, cupcakes, decorated cookies, petit fours, and more, all available for purchase in-store or online for convenient pickup.

Other innovative bakeries are also showcasing their unique takes on traditional Mardi Gras treats. Dominique Ansel, the renowned pastry chef and owner of Dominique Ansel Bakery in New York City, shares, “It’s one of our favorite times of the year when we bake up our classic Galette des Rois (or ‘king’s cake’) to celebrate Epiphany, the day the Three Kings visited Baby Jesus.” Ansel’s Galette, a traditional French cake, features a creamy almond frangipane filling nestled within a flaky, buttery puff pastry crust. Guests can pre-order this delightful cake, which serves 6-8 people, in two flavors: classic almond frangipane and a new hazelnut praliné version, which combines hazelnut almond frangipane with liquid hazelnut praliné and caramelized hazelnuts.

Perfecting the Process

Three Brothers Bakery offers a variety of king cake flavors, including a plain option, king cake with cheese filling, and an assortment that includes cheese, strawberry/cheese, raspberry/cheese, or pecan praline. Many patrons from Louisiana have praised Three Brothers Bakery, noting that it’s as good as the king cakes they remember from home.

With nearly 200 years of experience, the fifth-generation scratch bakers at Three Brothers Bakery produce an extensive range of breads, pastries, cookies, specialty dessert cakes, and pies each day. The bakery’s king cakes are adorned with festive Mardi Gras beads and seasonal decorations, and tradition dictates that a plastic baby is hidden inside—the finder is expected to bring the next king cake!

Reflecting on their commitment to quality, the owners recount a pivotal moment from about ten years ago when they attended a bakery convention in New Orleans during Mardi Gras. “We went on a bus tour of about nine different area bakeries,” they reminisce. “Upon returning home, we sampled the king cakes we brought back and gathered insights from our team about what they liked best about each one. This feedback was instrumental in refining our king cake recipe into what it is today.”

The history of Three Brothers Bakery traces back to Chrzanow, Poland, circa 1825. Despite facing unimaginable hardships during the Holocaust, the family’s rich baking traditions survived and flourished after their liberation and subsequent relocation to Houston. Today, they proudly refer to themselves as “memory makers who happen to be bakers®.”

Three Brothers Bakery has received numerous accolades, being named the Best of the Best Bakery by Houston Chronicle Readers from 2020 to 2024. Their pecan pie has been recognized multiple times by Country Living magazine as “the Best Mail Order Pecan Pie America has to offer.” In 2018, they were honored with the SBA Phoenix Award for Small Business Disaster Recovery, further solidifying their commitment to aiding other small businesses in overcoming challenges.

Anniversary Season

Another significant occasion this season is the 40th anniversary of the Red Ribbon Bakeshop, Inc., which was founded in the Philippines over four decades ago. Known for its beautifully crafted cakes—such as the signature Mango Supreme Cake and vibrant Ube Overload Cake—and its unique assortment of sweet and savory pastries, Red Ribbon will celebrate this milestone with a week-long event featuring special deals, freebies, and giveaways at participating U.S. locations.

“For 40 years in the U.S., Red Ribbon has been elevating special occasions with our uniquely delicious cakes and pastries,” says Donny Reyes, business unit head of Red Ribbon Bakeshop, Inc. “We are incredibly grateful that our fans consider our treats an essential part of gathering with their loved ones. As we celebrate our 40th anniversary, we look forward to honoring both our longtime fans and newcomers discovering our unique interpretations of traditional bakery items.”

Red Ribbon serves customers across 38 locations in states including California, Nevada, Washington, New York, New Jersey, Maryland, Virginia, Texas, and Illinois.

Flavor Trends

For bakeries and retailers, staying attuned to flavor trends is crucial as consumer preferences evolve. Recently, a leading global flavor manufacturer announced the 2025 Flavor of the Year: brown sugar. This ingredient has long been a culinary staple and is celebrated for its rich, complex flavor profile, making it a popular choice in various products, from baked goods to savory sauces and beverages.

Brown sugar’s influence is also seen in coffee shops, where “brown sugar lattes” are gaining traction, and among mixologists who appreciate the depth it brings to cocktails, such as Old Fashioneds and dark rum-based drinks. The ingredient’s unrefined nature, allowing it to retain molasses, contributes to its intense caramel-like richness and warm hue, making it a favorite among food enthusiasts and culinary influencers alike.

The recognition of brown sugar as Flavor of the Year is one of many insights shared in the 2025 Food and Beverage Flavor Trends Report, published annually by T. Hasegawa USA, a California-based flavor manufacturer. With over a century of experience in developing custom flavors for leading global food and beverage brands, T. Hasegawa remains at the forefront of consumer trends.

“Consumer preferences continue to evolve in the food and beverage sectors, and the flavor industry is at the forefront of these developments,” explains Mark Webster, vice president of sales and marketing at T. Hasegawa USA. “Our R&D team collaborates with top brands, gaining direct insight into ingredients, culinary trends, and consumer demands that will shape menus and products in the future.”