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kouign-amann pastry

kouign-amann pastry

kouign-amann pastry

Have you ever tasted something that you felt might have been created just for you? I recently came across a kouign-amann in the pastry section of one of my favorite speciality food shops in L.A., McCall's Meat & Fish Co. Kouign-amann is a speciality of the town of Douarnenez in Finistère (in the west of France), made of bread dough with layers of butter and sugar folded in. It tastes like a cross between a croissant and elephant ears thanks to its buttery, flaky pastry layers and crispy, sweet caramelized edges. It's so light and airy, too, that it fools you into thinking it's okay to have two in a row. Plus, anything caramelized pretty much makes me weak in the knees…

P.S. If you want to try making it yourself, David Lebovitz's got you covered.

{Thanks, Jimin, for the tip! Photo by Oh Joy.}


  1. You’re welcome! I haven’t stopped thinking about it (actually, craving) since I had it and your yummy looking post just makes me want it even more. Glad you liked it! xo

  2. I love kouign-amanns! I live in NYC, but I have to say the best kouign-amanns are in Salt Lake City, Utah at Les Madeleines. Oh, how I crave these.

  3. Joy! next time you are in SF, you definitely need to stop by B Patisserie and try the Kouign-amann there along with other yummy delights like the grande macaron, 10-hour apple tart and decadent chocolate fudge cookie.

  4. Oh I just ADORE Karen and her cute little son, H. She is super talented and I’m so happy for their expansion! Like Helen mentioned, check out B Patisserie when in SF. 🙂

  5. It’s my new obsession too (I blame/credit Helen)! And even have a blog post scheduled about it. Oh man, now I need my next fix. Stat!
    p.s. Bouchon has yummy Kouign-Amann. It’s a dangerous one-block walk from our place. Come over for a sugar-fueled date soon!!!

  6. That looks delicious! Now I know what to get and where to get them for friends who are total carb-whores. Thanks, Joy!

  7. I’m obsessed with the KA at Amandine on Wilshire in Brentwood. Their version has apples at the bottom!

  8. I am from this region of France. It’s funny to read you find it ” light and airy”….never would have said l”light” for this cake! In Bretagne, you couldn’t eat 2 of this size!!

  9. If I may…
    I can only agree with the other French-based comments. Every time we get some genuine Kouign-Amman from this tiny boulangerie in Sauzon (Brittany, France), the baker wraps it up into paper, but the butter layers in the recipe are so, SO huge and thick that the paper gets greasy before you could tell (a plastic bag is not an option if you want to save your pants on the way back, sitting in the car). And no – there is absolutely NO way you’d eat two chunks of old style Kouigh Amman at once. Save some for the week after 🙂

  10. This is my first post here and I just wanted to thank you on making such an amazing blog! It’s really inspiring for people like me who are just starting out 🙂


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