Editing Louisiana Creole cuisine (section)

===Desserts===
[[Sugar]] first arrived in Louisiana from [[Saint-Domingue]] in the mid-1700s. Sugarcane could be chewed plain, and it was not until 1795 that [[Etienne de Bore|Etienne de Boré]] mastered the process of crystallizing sugar at his plantation (present day [[Audubon Park (New Orleans)|Audubon Park]]) in [[New Orleans]].

Sugar began to replace cotton as the local cash crop and by 1840 the state was home to over 1,500 sugar mills and by 1860 over 300,000 [[Slavery in the United States|slaves]] worked in various aspects of sugar production. Slave labor was needed not only in the fields, but also supported agricultural activities in other skilled roles like [[carpentry]] and metalworking. Louisiana accounted for around 90% of all national sugar production in the [[antebellum South|antebellum]] era.<ref name="poche">{{cite book |last=Poché |first=Dixie |title=Louisiana Sweets: King Cakes, Bread Pudding & Sweet Dough Pie |date=2007 |isbn=9781439662175 |url=https://books.google.com/books?id=GTAvDwAAQBAJ&q=Louisiana+sweets&pg=PA15}}</ref>

Creole cuisine is known for desserts like [[king cake]], [[Praline (nut confection)|pralines]], and sweet dough pie.<ref>{{Cite web|title=Cajun Sweet Dough|url=https://www.allrecipes.com/recipe/12480/cajun-sweet-dough/|access-date=2021-03-23|website=Allrecipes|language=en}}</ref> Regional desserts feature local fruits and nuts, such as berries, figs and pecans.<ref name=poche/> In the early 20th century [[cane syrup]] became a staple ingredient, and is used in recipes for [[pecan pie]], [[gingerbread]], spice cookies, and [[Gâteau de Sirop|gateau de sirop]], or served plain with pancakes or hot [[buttermilk biscuit]]s, similar to [[maple syrup]] in the [[cuisine of New England]].<ref name=poche/>

* [[Bananas Foster]]
* [[Beignet]]s
* [[Doberge cake]]
* [[Banana pudding]]