Kouign Amann

Kouign Amann single pastry on white

What It Is

A kouign amann (pronounced kween a-MAHN) is a traditional pastry from Brittany, France, that’s like a cross between a croissant and a brioche, and is packed with obscene amounts of butter. It is made by folding sheets of dough on top of each other, with butter and sugar spread between the layers, then is typically crowned with sugar that caramelizes when baked.

Why We Love It

It’s tender, chewy, flaky, and crispy—a palm-sized affair of sweetened dough, balanced with a hint of salt from the butter, that checks all the pastry boxes.

Where to Find It

The Little Tart Bakeshop: Atlanta, GA

French-inspired bakery in Atlanta’s Grant Park neighborhood, where the flaky kouign amann, burnished with sugar, pairs perfectly with a pour-over coffee from Octane, a local roaster that shares space with the Little Tart.

b. patisserie: San Francisco, CA

Lower Pacific Heights shop where Belinda Leong has developed a cult following for her kouign amann, from the traditional Breton variety to her vibrant twists (pineapple-pink peppercorn, chocolate-hazelnut, trio of seasonal fruits).

Les Madeleines: Salt Lake City, UT

Open since 2003, the first bakery west of the Mississippi to sell the Breton pastry. Here, chef Romina Rasmussen is known for her touch, which yields an airy yet crunchy variety.


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