Butter Up

We can describe Kouign Amann (pronounced “kwee nwa-man”), an October Foodie Find, in just a few mouthwatering words: Sweet, puffy, buttery, flaky, tender, and decadent, fresh-baked to a golden brown and best served warm from the oven.

Kouign Amann has its roots in the Brittany region of France, specifically the lush, ocean-side town of Douarnenez. Back in the 1860s, the farming town had more butter on its hands than it had flour. Not surprisingly, that meant most of the Douarnenez cuisine included lots of butter.

Named for the Breton words for “butter” and “cake,” Kouign Amann is a sort of über-croissant -- layers and layers of puff pastry infused with salted butter, coated with caramelized sugar, and baked to a crispy perfection. Our Expert Pastry Chefs follow that same traditional Douarnenez recipe to hand-make fresh Kouign Amanns daily.
Our Bakery Buyer, who has fond childhood memories of Kouign Amann, recommends it as the perfect single-serving complement to a hot cup of coffee, remedy to a stressful day, or a moment of indulgence. Also? We’re not kidding about Kouign Amann being best served warm from the oven.  Heat it in your oven for about four to five minutes at 350ºF and enjoy!  
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2 Comment(s):

Lauren Granberry wrote on 10/16/2013 8:17:51 AM

Wow...love the revised history. Do these delectables come frozen in mini sizes to put out on a buffet table? Available in Houston? Cost per dozen?

john amann wrote on 10/7/2013 12:05:29 PM

Major Correction.... This recipe was created by my grandfather at the Palace in Vienna for the King who was suffering from Diabetes...and before WWI he immigrated to Canada with his french wife born in Alsace Lorraine... someone stole the recipe from them and took credit for it... I have in my possession a petit point showing the finished product and the recipe with all the ingredient given to my grandfather by the staffs at the castle in Vienna I discovered the piece in 1954 and had it framed. We know who stole it by since it was never copyright it is difficult to do anything about it... I thought you might be interested to know the fact. Thanks

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