Kouign-Amann. Aka “gold in butter”. Pronounced ‘kween a mahn ’ this pastry hails from Breton. The origins of this delicious treat is a happy accident. Around 1860, a baker ran out of desserts and improvised using bread dough, the laminating technique and a healthy dose of sugar. The result? A caramelized, golden crust with a hint of browned butter.
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