What is Kouign Amann?
Kouign Amann is a pastry from Brittany, France. In Breton language, it literally means 'butter cake'. (cake - kouign and butter - amann) It originated in the town of Douarnenez and the baker Yves-Rene Scordia is believed to have 'invented' it in 1860.
On a busy day, when he had no more cakes, to meet customer demand he improvised a new recipe with the products he had on hand: bread dough, butter and sugar. He used the technique of puff pastry, a technique of successive folds, to make his cake. The result was surprising delicious: a flaky cake, full of butter and sugar, with a little taste of brown butter under a golden and caramelized crust!
The strict definition of the Douarnenez recipe calls for a percentage of 40% dough, 30% butter and 30% sugar. Kouign amann is widely available at bakeries and pastry shops in Brittany, and it is often served as a dessert or sweet snack in restaurants and cafes. The New York Times calls the kouign amann, “the fattiest pastry in all of the world."
In recent years, kouign amann has gained popularity outside of Brittany and is now enjoyed by pastry lovers around the world. It has become a staple at bakeries and pastry shops, and it is often featured in culinary competitions and events.
Today, kouign amann is a beloved pastry in Brittany and beyond, and it is enjoyed by pastry lovers around the world. It is made using the same traditional method as it was in the 19th century, with layers of butter and sugar between layers of pastry dough. It is typically shaped into a round, flat cake and baked until the sugar caramelizes and the crust becomes golden brown. The finished pastry has a flaky, tender texture and a sweet, buttery flavor.
Learn more about the story of France's most extraordinary pastry from Food52
Kouign Amann is a pastry from Brittany, France. In Breton language, it literally means 'butter cake'. (cake - kouign and butter - amann) It originated in the town of Douarnenez and the baker Yves-Rene Scordia is believed to have 'invented' it in 1860.
On a busy day, when he had no more cakes, to meet customer demand he improvised a new recipe with the products he had on hand: bread dough, butter and sugar. He used the technique of puff pastry, a technique of successive folds, to make his cake. The result was surprising delicious: a flaky cake, full of butter and sugar, with a little taste of brown butter under a golden and caramelized crust!
The strict definition of the Douarnenez recipe calls for a percentage of 40% dough, 30% butter and 30% sugar. Kouign amann is widely available at bakeries and pastry shops in Brittany, and it is often served as a dessert or sweet snack in restaurants and cafes. The New York Times calls the kouign amann, “the fattiest pastry in all of the world."
In recent years, kouign amann has gained popularity outside of Brittany and is now enjoyed by pastry lovers around the world. It has become a staple at bakeries and pastry shops, and it is often featured in culinary competitions and events.
Today, kouign amann is a beloved pastry in Brittany and beyond, and it is enjoyed by pastry lovers around the world. It is made using the same traditional method as it was in the 19th century, with layers of butter and sugar between layers of pastry dough. It is typically shaped into a round, flat cake and baked until the sugar caramelizes and the crust becomes golden brown. The finished pastry has a flaky, tender texture and a sweet, buttery flavor.
Learn more about the story of France's most extraordinary pastry from Food52
Kouign Amann pronounciation
How to pronounce kouign amann?
Kouign Amann are Bretons words. The word "kouign" is derived from the Breton language, which is spoken in the region of Brittany in France. In Breton, "kouign" means "cake," and "amann" means "butter." Therefore, the name "kouign amann" can be translated as "butter cake."
What is the right pronunciation for Kouign Amann? (kwiɲ a’mãn)
How would a Breton pronounce Kouign-Amann and would a non-Breton-speaking Francophone pronounce it differently?
Non-Breton-speakers would most likely not have a nasal vowel in the last syllable, but many Breton non-Breton speakers have enough knowledge of Breton words to pronounce this propertly.
Kouign Amann is pronounced "kween a-mon." The word "kouign" is pronounced with a hard "k" sound, as in "kite," and the word "amann" is pronounced with a long "a" sound, as in "mane." The word is often anglicized as "queen a-mon."
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National Kouign Amann Day
June 20th is National Kouign Amann Day each year.
Something so good deserves its own day!
In 2015, National Kouign
mann Day was established by b.patisserie in San Francisco to celebrate the buttery, delectable cake around the world.
WHAT TO DO ON NATIONAL KOUIGN AMANN DAY?
Buy in a kouign amann to share with your loved ones and friends. Take the initiative to make your own if you're feeling daring. Check out our Kouign Amann recipe below to learn how.
Kouign amann is a type of pastry that pairs nicely with coffee, tea, and good company. Use the hashtag #NationalKouignAmannDay on social media to share your celebrations and recognize your favorite bakery.
Kouign Amann Flavors
Traditionally, Kouign Amann doesn't have flavors. The butter natural flavor is considered the best.
Purest wouldn't be keen for a flavored kouign amann but some bakers have added flavors like coffee, cocoa, caramel, almond, and even peanut butter.
Best Kouign Amann in the USA
According to Eater magazine, included in Courrier International, kouign amann is popular across the United States, from New York to San Francisco, and it can even be found in cities as unexpected as Salt Lake City. In Montreal, on the other side of the border, kouign amann can be found on the shelves of many bakeries, which is less surprising given the strong French community present in Quebec.
Help us find the best Kouign Amann in the USA.
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Where to eat The best Kouign-amann in the world (According to food experts)
Help us find the best Kouign Amann in the USA.
Send us an email with address or pictures at [email protected]
Where to eat The best Kouign-amann in the world (According to food experts)
- Les Madeleines. Salt Lake City, United States of America.
- Maison Georges Larnicol. Paris, France.
- Yann Couvreur. Paris, France.
- Maison Riguidel. Quiberon, Brittany
- La Maison du Kouign Amann, Roscoff, Brittany
- Blé Sucré, Paris, France
- Flour Bakery and Cafe, Boston, USA
- Boulangerie Des Plomarc'h, Douarnenez, Brittany
