News

The Story of France’s Most Extraordinary Pastry

It’s been called “gold in butter.” Yann Queffélec, French author and winner of the prestigious Prix Goncourt, described it as “heavy, glazed, sublime, and melting.” As told to Slate France, “There is as much butter as sugar in it.”

It’s the kouign-amann (that’s kween a-mahn)—or “butter cake” in Breton, the Celtic language that’s native to Brittany and includes fairytale names like Gwenaëlle (girl) and Gwendal (boy). Think of the pastry as a sugary, caramelized croissant, crispy on the outside and densely moist inside; the bread-y version of canelés; a sophisticated muffin.

There’s some controversy about the kouign-amann’s exact origins, but most agree that it comes from Finistère—literally, the “end of the land”—the westernmost tip of Brittany and an appropriately whimsical birthplace for the most extraordinary of French baked goods.

More
Advertisements

Categories: News

Tagged as: , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s