The French village of Locronan looks much the way it did in the 15th century. Pedestrians wander the cobblestone streets freely, cut off from car traffic, surrounded by granite houses. Situated in France’s northwest region of Brittany, this well-preserved haven houses a bakeshop called Le Guillou. Here, five generations of pastry chefs have crafted kouign-amann, a regional specialty that features croissant dough laminated in salted butter and rolled in sugar. Some Bretons claim that this signature treat (which is pronounced “queen ah-MAHN”), made by artisans across the region, is the fattiest pastry in the world.
Epicure & Culture calls the kouign-amann Brittany’s equivalent to the Paris croissant. Though no one knows who invented the luxurious sweet, it’s suspected to be the outcome of a happy accident within the 19th-century baking community. A pâtissier may have doubled-down on the sugar and butter in an attempt to save a damaged batch of dough. But the resulting effect—a rich density that melts into the pastry’s soft layers and crispy, caramelized edges—doesn’t taste like a mistake. Locals took to the creation and named it after the Breton words for “butter” and “cake.”
In keeping with the croissant, the kouign-amann hasn’t remained confined to its designated place of origin. In recent years, bakeries around the United States have been sweeping customers off their feet by selling kouign-amann filled with everything from chocolate ganache to cinnamon tahini.
FAQs
The kouign-amann is pronounced "queen a-mahn" and is from Brittany, France. It's like a cross between a croissant and a palmier, with layer after layer of buttery, flaky pastry on the inside, yet caramelized with ever-so-slightly-burnt sugar on the outside.
Is kouign amann dough the same as croissant? ›
Eater notes that croissant dough contains milk and butter, but kouign amann dough does not. It is, rather, a “simple mixture of yeast, flour, salt, and water, with no fat or sweetener,” according to Eater. Kouign amann means “butter cake” in Breton, a Celtic language spoken in Brittany.
Where did Kouign Amann originate? ›
This queen hails from Brittany, a region in western France. It is a specialty from the town of Douarnenez in Finistère, Brittany, and originated around 1860. “Kouign Amann” is Breton for “butter cake” (simple, straight, and to the point — we like it).
What does kouign mean in French? ›
whose name is also typically Breton, "kouign" meaning cake and "amann" meaning butter. In order to make the most of its soft interior and its crunchy exterior made crunchy by the caramelisation of the sugar, it is advisable to taste the warm kouign-amann with a good glass of chouchen or a few pieces of apple.
What is the fattiest pastry in all of Europe? ›
The name comes from the Breton language words for 'cake' (kouign) and 'butter' (amann), and in 2011 the New York Times described the kouign-amann as "the fattiest pastry in all of Europe."
How do you reheat Kouign Amann? ›
Kouign Amann
Oven / Airfryer: 160° for 4 – 6 mins from room temp or 8 – 10 mins from the fridge. For optimal texture and tastiness, do let them cool slightly before devouring them.
Is Kouign Amann sweet? ›
Kouign-amann is pronounced "queen-a-mahn" and wouldn't be one of the world's greatest pastries if it weren't a legendary labor of love. The irresistible combination of sweet, salty, sticky, buttery, crispy, flaky, and tender is something you must experience to believe.
What is the fattiest pastry? ›
Some Bretons claim that this signature treat (which is pronounced “queen ah-MAHN”), made by artisans across the region, is the fattiest pastry in the world. Epicure & Culture calls the kouign-amann Brittany's equivalent to the Paris croissant.
When to eat kouign-amann? ›
Chez Ty Kouign à Minihy-Tréguier and on the markets on the Pink Granite Coast, kouign-amann is enjoyed at any time of day!
How to store kouign-amann? ›
To Store
- Kouign-Amann ship frozen with dry ice.
- Dry ice may dissipate in transit.
- Do Not remove dry ice with bare hands.
- Upon arrival, place Kouign-Amann immediately in the freezer (refrigeration not recommended)
- May be stored in the freezer for up to 150 days.
Have you tried Brittany's prized specialities? Discover the essential ingredients of Breton cuisine. Buckwheat, salted butter, Breton cakes, strawberries from Plougastel, beans from Paimpol, andouille (tripe sausage) made in Guéméné. Guaranteed to make your mouth water!
What is the name of the famous French pastry? ›
What dessert is France known for? France is known for macarons, mille feuille, eclairs, cannele, Paris-Brest, profiteroles, opera cake, financiers, floating island, and more.
What is a dessert that comes from the province of Brittany? ›
Far Breton (also Breton far; Breton: Farz forn) is a traditional cake or dessert from the Brittany region in France. Its base is similar in composition to a clafoutis batter: a flan-style eggs-and-milk custard with flour added. Prunes or raisins are common additions.
