We have been making kouign-amann for almost eight years now, and it is something I still enjoy since first tasting and making it 23 years ago! If you are in the know you are aware that we stop making it over the summer months when our humidity pretty much destroys all that makes this simple pastry so amazing. Kouign-Amann means bread and butter and is a very old pastry from the northwest coast of France where they are known for their dairy and sea salt, and also apples and Calvados. This is a simple pastry made from a simple bread dough that is then laminated with butter similar to croissant dough. However, during the last two lamination processes sugar is folded into the dough. This creates obviously a sweeter pastry with an almost gooey center and crisp caramelized exterior. While it is sweeter than a croissant it isn’t overly sweet, much less so than a doughnut. It holds a special place in my heart and I hope yours too.

common allergies:  dairy//wheat