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 small group of French pastry chefs aim to preserve the quality and techniques used to make the buttery, flaky and indulgent pastry from Brittany. On a Sunday morning in the French coastal town of ...

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 ...

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 ...

Hi Bold Bakers! My Kouign-Amann recipe delivers the dreamy sweet, buttery European pastries! Learn how to make beloved Kouign-Amann in the step-by-step video.

Open: Weekdays 7 a.m. to 7 p.m., Saturday and Sunday 8 a.m. to 5 p.m. Prices: $3.75 for one kouign-amann, $16.75 for five kouign-amann The more kouign-amann pastries that I try, the more confused I ...

Ask anyone to name the hottest pastry of the 21st century thus far and they’ll have exactly one answer: the Cronut. The clever hybrid pastry from NYC’s genius patissier Dominique Ansel burst onto the ...

Until a few years ago, the hard-to-pronounce pastry known as kouign-amann was difficult to find in bakeries around the world. Despite being of French descent (hailing from a coastal region of France ...

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 ...