The New Orleans Center for Creative Arts (NOCCA) is ushering in Carnival season with the return of its annual king cake program, and this year’s lineup comes with star-powered collaborations. The 2026 collection introduces two new chef-driven creations — Chef Emeril Lagasse’s Banana Cream Pie King Cake and Chef Frank Brigtsen’s Strawberry Tres Leches King Cake — alongside several returning favorites that helped make last year’s program a success.
Pre-orders opened today at NOCCAMarketplace.com, with local pickup beginning January 6 at NOCCA and King Cake Hub. Nationwide shipping is also available. Prices start at $27, and proceeds benefit NOCCA’s Culinary Arts department, helping support hands-on instruction for Louisiana’s next generation of chefs.
The popular program has become both a fundraising cornerstone and an immersive teaching opportunity for NOCCA students. “Our king cake program is a great example of the teaching projects we employ to prepare tomorrow’s chefs for successful careers,” said Dana D’Anzi Tuohy, chair of NOCCA’s Culinary Arts program. “It teaches our students about the process of dreaming up and perfecting a product, and how to get that product into the hands of hungry fans. It also teaches them about the value of developing professional connections — connections that our faculty of professional chefs are fortunate to have with industry legends like Emeril Lagasse and Frank Brigtsen.”
The 2026 King Cake Lineup
Chef Emeril Lagasse’s Banana Cream Pie King Cake (Jan. 6–18)
NOCCA students and faculty have reimagined Lagasse’s classic banana cream pie as a Carnival dessert. The cake features real bananas folded into a rich vanilla cream, enveloped in a soft, lightly sweet brioche dough.
Chef Frank Brigtsen’s Strawberry Tres Leches King Cake (Jan. 19–29)
Brigtsen, NOCCA’s first Chef-in-Residence, brings his longtime love of strawberries to this limited run. Fresh strawberries, tres leches custard, and strawberry jam fill the handcrafted dough.
“The Goddess” King Cake (Jan. 30–Feb. 12)
Back for its second year and created in partnership with the Krewe of Muses, this cake blends goat cheese, fig, candied orange, and toasted walnuts, topped with a dusting of shimmering glitter.
Satsuma Almond King Cake (All season)
One of NOCCA’s standout flavors returns with a blend of almond paste and Louisiana satsumas braided into brioche dough, finished with a satsuma glaze and Carnival-colored edible glitter.
Gluten-Free Cinnamon King Cake (All season)
A popular option for those avoiding gluten, this cake features a pillowy texture, a cinnamon ribbon, and a vanilla glaze with festive glitter.
A Carnival Coffee Pairing Returns
The NOCCA Foundation is again partnering with French Truck Coffee to offer its limited-edition “Big Chief” Carnival blend. The whole-bean blend, sourced from El Salvador, Ethiopia, and Brazil, is available exclusively during Mardi Gras season. A portion of each purchase supports NOCCA’s Culinary Arts program.
Deep Culinary Roots
The chef partnerships highlight NOCCA’s longstanding ties to New Orleans’ restaurant community. D’Anzi Tuohy previously served for years as Emeril Lagasse’s Chef de Cuisine, and the Emeril Lagasse Foundation played a significant role in launching NOCCA’s Culinary Arts curriculum. Brigtsen, a close friend and the program’s inaugural Chef-in-Residence, continues to mentor students and champion the school’s work.
For more details or to place an order, visit NOCCAMarketplace.com or follow nocca.nola and noccafoundation on social media.
