Inflation on ingredients like eggs, butter and flour is hitting Baton Rouge bakers hard, and in some cases it’s resulting in the removal of menu items or price hikes in the middle of king cake season.
Already an INSIDER? Sign in.
We are glad you enjoy reading Business Report.
Continue reading this story and get ACCESS to all our content from any device with a subscription now.
- Get access to more than a decade of story archives.
- Get access to our searchable data center of TOP LISTS.
- Get exclusive content only available to INSIDERS.
