Kouign-amann

Kouign-amann means “butter cake” in Breton, which undersells it: layers of dough, salted butter and sugar folded together, then baked until the sugar caramelises into a deep amber shell. We bake it on weekends, in limited trays, on purpose.

How it is made

• Salted butter, the Breton way, no exceptions
• Sugar folded between the layers, not sprinkled on top
• Baked in rings so the caramel builds a crisp wall

Good to know

Best slightly warm, within hours of baking. Saturday and Sunday only, and when the tray is gone, it is gone. Reserve yours for the weekend with the order form below.