Kouign-amannBy: Jennifer Dahm | Bakery Manager, Washington Square
On: January 16, 2013
I first heard about this amazing breakfast pastry last summer. I was intimidated, thinking to myself that I couldn’t even pronounce it! Here’s how: (queen-ah-MAN), ‘kouign’ meaning cake and ‘amann’ meaning butter. How can you go wrong with those two ingredients? Last fall, this pastry began taking the U.S. by storm beginning in San Francisco. Kouign-amann originated around 1860 in Brittany, France, in a town called Douarnenez in Finistère. I know that I mentioned that it is made of cake and butter, but did I mention sugar? This is where it really starts to get good! Imagine flaky, buttery, delicate layers of croissant dough — but before it is baked each layer is sprinkled with sugar before it is folded. The result is an intense caramelization, from the crunchy, buttery, sugary top all the way down to the bottom layer: All the while leaving the layers soft, tender, and yes, buttery.
Think crème brûlée and croissant melded together. This month we debut the kouign-amann, one of the most exciting things that I have tried in the past several years! Try one in the morning with a hot cup of coffee. You will love it so much, you will want to treat your sweetheart to one. We hope to see you soon at the Bakery counter!