Kouign-Amann (Washington State)
Yes, it’s hard to pronounce, and it’s not the simplest pastry to make. But once you can say it (queen a mon) and learn the technique to create laminated dough (dough with butter layered inside), you’ll experience a new level of baking bliss. There’s a reason that this classic Breton pastry is thrilling the world, and you can be part of the trend when you learn to make this buttery, sweet, flaky delight.
You will go home with a ball of dough to bake the next day. Please
consider bringing a cooler along to transport your dough if you live
further away.
