Earlier this spring, in a large feature about one of the biggest food trends of the year, The New York Times declared that “We Will Never Reach Peak Croissant.” In addition to being downright ...

Fourteen years ago, Brian Wood was one of the first pastry chefs to introduce kouign-amann to the Bay Area. Now, a year since his wholesale business Starter Bakery opened its inaugural retail space in ...

A regional French cousin of the croissant from Brittany, crackling with caramelized sugar, may be the next big thing in the world of flaky pastry. And though fairly rare outside of France, they can be ...

Drink Now: Boozy Milkshakes Eat This Now: Bay Area’s best avocado toast Kouign amann is a round, crusty Breton cake made with laminated dough — thin layers of viennoiserie separated by butter and ...

“When I make something, it’s important for me to have a connection to it,” says pastry chef Melissa Weller. So when she started making kouign amann this year for Philadelphia's Walnut Street Café, the ...

Derived from the Breton words for butter and cake, kouign-amann (pronounced kween ah-MON) is capable of captivating at first bite. Imagine something akin to the much-hyped hybrid known to us as a ...

We’ll send you a myFT Daily Digest email rounding up the latest Food & Drink news every morning. Literally meaning butter cake in Breton, kouign amann (pronounced “kween ah-Mon”) is a caramelised ...

The tipping point happened in a parking lot just off the Dallas North Tollway, while I was sitting in my car. The sun had only put in a few hours’ work that day and was casting a golden yolk haze ...

Bay Area residents who have developed a fondness for kouign amann (truth be told, it’s a dangerous obsession, right?) know that we haven’t always had this crisp, caramelly version of a French ...

Often credited as being one of the first to bring the now ubiquitous kouign amann (a traditional Breton pastry layered with obscene amounts of butter) to the Bay Area, Brian Wood has some new tricks ...

In the world of French baking, the kouign-amann is often lauded as the most luxurious pastry. If you love a good croissant, with all its buttery, flaky and honeycomb show, think of the kouign-amann as ...