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 ...

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 ...

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 ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Any savvy cronut fan knows that chef Dominique Ansel’s best pastry is actually DKA, or Dominique’s Kouign ...

Brian Wood’s first kouign-amann stopped him dead in his tracks. “I took this thing out of the bag and I took a bite and I just stopped,” he recalled. “I was just like, ‘Oh my god. This is incredible.’ ...

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 ...

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 ...

Have you ever tried kouign-amann? You might have enjoyed the delicious pastry and just not known the name or, more likely, how to pronounce it. It's a tricky one but worth knowing about. This ...