Kouign Amann

Kouign Amann


(4 inches dia.)

organic wheat flour, water, sea salt, "Hybrid" starter, unrefined pure cane sugar

Kouign amann (pronounced kwin aman) is a pastry that comes from the Brittany region of France. It is made with a sweet croissant dough that is folded into layers and slowly baked until the butter puffs up in the dough and the sugar is caramelized.  Pictured

For our Kouign Amann Royales - After the plain kouign amann is baked and cooled, we cut it in half and brush the pastry with a cognac syrup, then pipe the bottom half of the pastry with a generous amount of our pecan frangipane pastry cream.  The frangipane is then topped with a special chocolate baton and this is all sandwiched with the top half of the pastry, which is also brushed with the same cognac syrup and topped with the same frangipane.  And as if that isn't enough, we top it all off with the same chocolate baton and bake it again until the baton melts

French Pastry Education: The name is derived from the Breton words for cake ("kouign") and butter ("amann"). Kouign-amann is a speciality of the town Douarnenez in Finistere, in the west of France, where it originated in around 1860.

Our kouign amanns are 4-inches in diameter


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