HOME > Chowhound > San Francisco Bay Area >

Discussion

Any place one can buy Kouign Amann in SF?

  • c

Tom fell in love with kouign amann while on our home exchange in Brittany, I have been searching for a bakery in San Francisco that sells this. I tried using David Leibovitz's version which was too bread like and not the chewy, flaky pastry we remember from Brittany and will try Madeleine Kaman's recipe in When French Women Cook. However, I suspect I will not be able to bake this at home since I'm a terrible baker and would love to find someplace to buy kouign amann.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I can recommend the kouign amann at Satura Cakes, here's my post.
    http://chowhound.chow.com/topics/708079
    Not in the city of San Francisco, Satura has three stores: Los Altos, Palo Alto and Campbell.

    -----
    Satura Cakes
    199 E Campbell Ave, Campbell, CA

    3 Replies
    1. re: Melanie Wong

      While on a visit to Palo Alto for other reasons, decided to find Satura for kouign only to find it was closed. Then drove to Los Altos (yes I know, starting to verge on obsessive compulsive) only to find that of all the pastries on display, only the kouign was sold out! So STILL have not been able to buy any kouign. Satura was sold by the original owners to the head pastry chef and they will only have one store now - the Los Altos one. Argh....

      1. re: cyssf

        As of a week ago, Satura Cakes in Los Altos started selling their own macarons. Has anyone sampled?

        -----
        Satura Cakes
        200 Main St, Los Altos, CA

      2. re: Melanie Wong

        As Cynsa mentions below, this summer I brought Satura's KA from Los Altos to San Francisco to share with City friends in exchange for the faux cronut. It was great to return to the spot where I first heard the words "kouign amann" and more importantly, tasted one. Having tried other examples over the past four years now, Satura's stands out from the pack for the amount of butter, the spiral folding, dark crunchiness of the exterior, and the addition of brown sugar to the caramel glaze for more depth of flavor. What's also nice is that they're only $2.50 at Satura or about 50% less than the going rate.

        Here's the counter display with the description,
        http://www.flickr.com/photos/melaniew...

        This photo in natural light gives a good sense of the degree of browning and the lamination,
        http://www.flickr.com/photos/melaniew...

        And here's the bottom for the caramel,
        http://www.flickr.com/photos/melaniew...

        ssfire's post on Satura's KA,
        http://chowhound.chow.com/topics/9137...

      3. Call (415) 558-8016. Pilinut has discussed this with Patisserie Philippe - they do make it - but not every day.

        -----
        Patisserie Philippe (moving)
        655 Townsend St, San Francisco, CA 94103

        1. I love kouign amann, too, but have never seen any around here, though I was told that I missed an opportunity at Patisserie Philippe a couple of weeks ago. I think someone put in a special order, and there were several pieces left over. If you do order some, please post and let the rest of us know if and when we can descend on the patisserie to pick some up :-)

          Oh, and please do post about your experiences making kouign amann! I'd love to hear about how it goes, and may even try to make some while taking a rest from my frustrating attempts at canelé.

          -----
          Patisserie Philippe (moving)
          655 Townsend St, San Francisco, CA 94103

          3 Replies
          1. re: pilinut

            cyssf's reply has been spit of to its own topic on the home cooking board: http://chowhound.chow.com/topics/726217

            1. re: pilinut

              I called Patisserie Philippe and he said he was reluctant to make it because people know what to expect and it is not exactly what they have in Brittany because of the different ingredients - particularly the butter and sea salt. However, that being said, he asked me to call him back next Monday and he would try. So if anyone else wants kouign let me know and perhaps I can talk him into making a few more cakes!

              -----
              Patisserie Philippe (moving)
              655 Townsend St, San Francisco, CA 94103

              1. re: cyssf

                Sign me up! How big are the cakes? Or should I say I'm good for a kilo or so of kouign amann? I'll add my new e-mail to my profile.

                (He does have a point about the butter, though. Perhaps if we offered to pay extra for French butter?)

            2. Tasting Table San Francisco just tweeted that Sons & Daughters (former site of Cafe Mozart) has them for breakfast.
              http://twitter.com/TastingTableSF/sta...

              Hope a chowhound tries one soon.

              -----
              Sons & Daughters
              708 Bush St, San Francisco, CA 94108

              7 Replies
              1. re: Melanie Wong

                One week and no one can report the kouign amman for breakfast at Sons & Daughters in SF?

                -----
                Sons & Daughters
                708 Bush St, San Francisco, CA 94108

                1. re: Melanie Wong

                  Saw that Tablehopper is reporting kouign amann at a new North Beach food store called Little Vine and thought of this thread. If I read correctly, they are from Starter Bakery. Obviously I can't say if they are good or not as I am in Vancouver but it is another source in SF! 1541 Grant Ave. at Union, 415-272-7567.

                  1. re: grayelf

                    Starter Bakery sells a great kouign amman. They are available at a number of places.
                    http://starterbakery.com/

                    1. re: wally

                      The Starter Bakery Kouign Amman are incredible. They always have plain, chocolate, and a seasonal fruit one. They have no stand alone bakery, but checking their website shows where their stuff is available.

                      -----
                      Starter Bakery
                      1552 Beach Street, Suite R, Oakland, CA 94608

                      1. re: wally

                        Including at Bittersweet in Rockridge, even though it's not listed on their website.

                        1. re: wally

                          Just had the kouign amman from Starter Bakery yesterday morning. I have never had this pastry, so I cannot compare it to the real deal, but it was delicious. It has a perfect blend of carmelized exterior with a softer inside. The porportion of butteriness tosweetness and a touch of salt was really sublime. It was not dense either, a very tasty pastry- much perferred over a croissant or morning bun, it was definitely worth getting up early to eat. I am curious to how the SB kouign amman compares to the French ones.

                          -----
                          Starter Bakery
                          1552 Beach Street, Suite R, Oakland, CA 94608

                          1. re: wally

                            It is correct on their website but I just wanted to say that they do indeed sell at the Oakland Grand/Lake Farmer's market. We pick these up regularly. I started a thread on Starter bakery a while back. I love these things. First time I'd every had them before.

                    2. former GD pastry chef belinda leong is starting her own place and i know she tested some out at a special flour + water breakfast a few weeks ago.

                      i also saw some being sold by a bakery whose name i didn't recognize yesterday at the temescal farmer's market

                      2 Replies
                      1. re: vulber

                        That's the above mentioned Starter Bakery (at Temescal).

                        -----
                        Starter Bakery
                        1552 Beach Street, Suite R, Oakland, CA 94608

                        1. re: vulber

                          Her Kouign Amman was the first I'd tried and I loved it. Allegedly Four Barrel will be carrying hers soon.

                        2. Saw some last week at La Bedaine in Albany.

                          -----
                          La Bedaine
                          1585 Solano Ave, Berkeley, CA 94706

                          5 Replies
                          1. re: Sarah

                            This was on the Tasting Table newsletter today:

                            Little Vine is also one of a few places that carry the soon-to-be-legendary pastries from Oakland's Starter Bakery, including baker Brian Wood's sugar-laden Kouign Amman
                            Little Vine, 1541 Grant Ave.; 415-738-2221 or shoplittlevine.com

                            1. re: Sarah

                              I just bought some at La Bedaine this afternoon. Haven't had a chance to try them yet, but I'm looking forward to it. I've never tasted them before!

                              -----
                              La Bedaine
                              1585 Solano Ave, Berkeley, CA 94706

                              1. re: The Librarian

                                How was the La Bedaine kouign aman? I was tempted to buy one when I was in there Saturday, but having not loved the Starter Bakery one, I managed to resist.

                                -----
                                La Bedaine
                                1585 Solano Ave, Berkeley, CA 94706

                                Starter Bakery
                                1552 Beach Street, Suite R, Oakland, CA 94608

                                1. re: Ruth Lafler

                                  The La Bedaine one I had a couple of weeks ago was kind of leaden. My favorite so far has been the Belinda Leong one at Four Barrel.

                                  -----
                                  La Bedaine
                                  1585 Solano Ave, Berkeley, CA 94706

                                  1. re: Ruth Lafler

                                    I wasn't wild about it. I thought it was kind of heavy too. But I thought maybe it was me, since I'm not a big fan of sweets or dough. I bought it because some of the descriptions sounded so wonderful!

                              2. Starter Bakery's also available at Farm : Table

                                -----
                                Farm Table
                                754 Post St, San Francisco, CA

                                Starter Bakery
                                1552 Beach Street, Suite R, Oakland, CA 94608

                                4 Replies
                                1. re: scarmoza

                                  Now also available at Rapha Cycle Club in the Marina (along with Four Barrel Coffee) ...

                                  -----
                                  Rapha Cycle Club
                                  2198 Filbert St, San Francisco, CA 94123

                                   
                                  1. re: scarmoza

                                    Also now at the new Coffee Bar, 101 Montgomery. Tried it this morning. I prefer Belinda Leong's version, which I tried at Flour+Water, over Starter Bakery's. Leong's pastry was lighter and flakier, and the sugar was more caramelized and pronounced. If I tried Starter Bakery's first I probably would have not complained, but having tried Leong's first I thought Starter Bakery's was heavy, dry, and too light on the crunchy caramelized sugar.

                                    To be so spoiled by multiple Kouign Amann options!

                                    -----
                                    Starter Bakery
                                    1552 Beach Street, Suite R, Oakland, CA 94608

                                    1. re: david kaplan

                                      how much is Belinda Leong's version & the Starter Bakery's version?

                                      Edit: Belinda now sells a chocolate kouign amann at Four Barrel - anyone try that yet? Her pastries also available at Bar Agricole, SF.

                                      -----
                                      Starter Bakery
                                      1552 Beach Street, Suite R, Oakland, CA 94608

                                      1. re: hhc

                                        I think Starter's @ Coffee Bar was $4. Leong's @ Flour+Water was something similar but I don't know @ Four Barrel. Sounds like a delicious research project!

                                        Starter @ Coffee Bar also has a chocolate kouign amann, which I haven't tried.

                                  2. 7x7 Magazine has an article on them & where to get them in SF:
                                    http://www.7x7.com/eat-drink/croissan...

                                    1. Was on the search for a Kouign Amann this weekend:

                                      Four Barrel only gets them M, W, F, so on Sat morning, none was available. Got a cannele that they sell from Mission Beach Cafe $4 for one. Tasted ok.

                                      Sat afternoon walked over to Little Vine in North Beach, they were sold out of them. They don't get them everyday, best to call them & request them to be held for you. Their hrs: T-F 11-7; Sat 10-7; Sun 11-5. 415-702-5431.

                                      Sun morning - called Farm:Table & they don't answer the phone even though I called around 10am. Rushed over there & saw a plate of Poached Pear filled Kouign Amann, one is $5 CASH ONLY. Got it, it was tasty. Flaky, had caramelized sugar on the bottom. Was gonna just take a few bites, but finished the thing off, it's about 7 bites, not too big. Hrs: M-F 7:30-3; Sat 8-3; Sun 9-3.

                                      -----
                                      Mission Beach Cafe
                                      198 Guerrero St., San Francisco, CA 94103

                                      Farm Table
                                      754 Post St, San Francisco, CA

                                      Little Vine
                                      1541 Grant Ave, San Francisco, CA 94133

                                       
                                       
                                      4 Replies
                                      1. re: hhc

                                        La Boulange Bakery in Cole Valley had Kouign Amann this morning! I bought a couple of them ($2.50 each), and they were good. Not quite swoon-worthy but good. Next, search for and try Starter Bakery's version.

                                        1. re: carolineinthecity

                                          I should've known better (since it's anyone's guess when they were actually made), but I bought a pair of these Boulange Bakery products in a clamshell pack from Whole Foods the other day - leaden, slightly soggy on the bottom....bleah. Suppose I'd have to find them at the source for a true comparison, but until then, it's Starter Bakery all the way for me.

                                          1. re: Spatlese

                                            I got obsessed with finding this pastry on my trip to SF this weekend - carried a list of the Starter bakery and Belinda Leong outlets around with me - unfortunately we werent in range of any of them, and the only sample I was able to find was one from Boulange on Fillmore St on Tues am. This was a totally boring pastry without any redeeming characteristics. Not as good as the relatively mediocre but buttery and flaky croissant I was served earlier that morning or an average elephant's ear. No crispness no buttery/saltiness, no caramel, just a very average pastry. So Id say Boulange is one to avoid if you are an a serious search.

                                          2. re: carolineinthecity

                                            I saw them at La Boulange in Novato on Saturday, but didn't try them.

                                        2. Belinda Leong is doing her popup pastry shop again tomorrow (12/11) at flour+water, 9-12n. She promises Cinnamon Apple Kouign Amann. I will have to swing by since I have never experienced this delight that others speak of. I last bought some of her baked goods at the Japan Bake Sale and kicked myself for not buying a whole box. Hers were our hands down favorites, delectable in every way.

                                          Oh, I also saw them for sale at Remedy in Oakland this morning. Not sure who is baking for them. I had just had bfast or I would have indulged.

                                          7 Replies
                                          1. re: rubadubgdub

                                            Reprting back: B leong version is an excellent pastry, flavor reminiscent of the prized center of a morning bun but mostly crisp instead of soft. Carmelization on bottom, could see the layers inside. Reportedly she has spent 10 yrs trying to perfect it. Not sure I'd pay $5 again (I love morning buns for less) but I can appreciate that it takes serious skill to make it just so. It would have been amazing warm.

                                            1. re: rubadubgdub

                                              I tried Starter's this a.m. and noticed the diff. It's saltier, has less carmelization and air pockets than the BLeong version, but it's well worth eating. It's like a tasty hockey puck.

                                            2. re: rubadubgdub

                                              Also dragged myself out of bed this morning to trek over for Belinda Leong's popup, mainly to see how her kouign amann compared to my "go-to" version from Starter Bakery. The cinnamon apple filling in the middle was tasty enough - just a smidgen, so the pastry didn't get soggy at all. As for the rest of the pastry, yeah, I'd have to give the nod to this version over Starter's, mainly because this one seemed to be "hollower" than Starter's, with less bready heft in the middle, but in exchange much more crunchy, caramelized goodness overall.

                                              I think I'd read in one of the various food news blurbs that Chef Leong was planning an East Bay baking site, though I guess she's aiming for SF proper for a future retail shop - if that happens, hopefully her baked goods'll be showing up on this side of the bridge eventually!

                                              (As an aside, spotted David Kinch patiently waiting in line as I was leaving - props to him for making the schlep all the way from Santa Cruz to support his ex-pastry chef!)

                                              1. re: rubadubgdub

                                                The ones at Remedy are from Starter's. I also made it out to the pop-up- thanks to rubadubgdud's post. | got it at 8:20 and was out the door and in line at 8:45. Thanks!

                                                I've had the KA from Starter's and Boulange and now B. Leong's. I think Leong's are the best of the bunch as they have a great balance of carmelization and dough-flakiness. Although I am happy to eat the Starter's KA anytime. The Boulange ones- not very comparable. They are good in their own right, but they are too doughy to be considered a good KA. Anyway, off to paris next week and will try to find one there for comparison even though they are really from Brittany.

                                                1. re: rubadubgdub

                                                  SFgate reports that Belinda will be at the Sat Ferry Plaza farmer's market in January with a bake stand. Her kouign amanns are among the goodies. Everything I've had from her has been outstanding: chocolate burnt caramel tart with hazelnut dust, buche noel with macaron flourishes, cupcakes, etc. Well worth a visit if you crave deliciousness.

                                                  1. re: rubadubgdub

                                                    I've now tried Starter Bakery's and Belinda Leong's. I definitely like Starter Bakery's better, but hell, they're both really delicious.

                                                    1. re: rubadubgdub

                                                      I'll have to give them a try.

                                                      This topic has been popping up lately and i really haven't bothered to read it because it sounded like something Middle Eastern. So I'm in la Bedaine today and there they are for $2,

                                                      Not having tried one before and not reading this the last thing i would have thought was 'leaden' which was a description above. It reminded me of a croissant biscuit, crisp on the outside with buttery, slightly sweet layers inside.

                                                      There really isn't a definative version from what I am reading. It is location dependant and can vary wildly. This blog mentions some variations and the photo looks like the La Bedaine version.
                                                      http://doriegreenspan.com/2010/03/coo...

                                                      A little more on one variation from wiki.
                                                      http://en.wikipedia.org/wiki/Kouign-a...

                                                      One thing not mentioned in this thread from wiki "The name derives from the Breton words for cake ("kouign") and butter ("amann"). Kouign-amann is a speciality of the town Douarnenez in Finistère, in the west of France, where it originated in around 1860"

                                                  2. Mention of Starter's KA in NYT article from late November, found by a Van local hound fmed: http://intransit.blogs.nytimes.com/20...

                                                    1. Okay, I am the original poster who wanted kouign after returning from Bretagne where we had several versions. Have now tried Philippe's (custom made for us chowhounds), Starter Bakery, and Belinda Leong's and have to say I think Belinda Leong's wins for tastiness although not quite the buttery/gooey butter cake we had in Brittany. Belinda's is flaky, crispy, caramelized and keeps well for a few days which is great since I was so enamored of finally tasting her's and meeting her at the Ferry Building Farmer's Market this Saturday that I bought too many. She agreed with me that the technique is exacting which is why I am never going to try to make my own again (see another chowhound thread for this particular disaster) and will only seek out Belinda's or Starter Bakery's when the craving strikes again.

                                                      3 Replies
                                                      1. re: cyssf

                                                        If you get a chance you should try her Butter Cakes (mentioned here as Louisiana Butter Cakes, but I recall they were called something else when I had them: http://fourbarrelcoffee.com/etcetera/...), which are croissants tossed with butter and sugar. I actually prefer it to the kouign. She sold it a couple of weekends at Four Barrel but haven't seen them since. They were stickly and gooey and filled with caramelized goodness.

                                                        1. re: cyssf

                                                          oh...my... goodness!!! We also discovered this in Brittany and fell in love, couldn't believe it had not made its way to North America given our sweet "tooths" over here - what a treat to discover it exists in SF! An exhaustive search here in Toronto was unsuccessful and my husband's attempt to bake it was also quite a disaster. I am off to SF this weekend and will try to track this down. By the way, to those who said it was "leaden"... I do think it's pretty much supposed to be. As best I could tell in Brittany, the goal was to see how much sugar and butter could be packed into a single square inch of space. This is very much a guilty pleasure!

                                                          1. re: JToronto

                                                            Well, this is not like what we had in Brittany which was gooier and butterier but it's pretty darn good. Flakier, lighter, but still sugary and buttery. B Leong sells hers at Four Barrel at the Ferry Building farmer's market and the general store in the ferry building on Saturdays. I thought I read that there was a bakery in Toronto known for its kouign? Or maybe it was Montreal now that I think about it more.

                                                        2. Discussed on another thread, http://chowhound.chow.com/topics/8280... , Octoberfeast Bakery makes a Kouign Amann-like product they call "Reaper buns." They sell them at their storefront and at the Temescal Farmer's Market, possibly others. They're shorter but wider than a standard Kouign Amann, and if memory serves correctly from ~2 years ago, have more mass.

                                                          -----
                                                          OctoberFeast Bakery
                                                          1954 University Ave, Berkeley, CA 94704

                                                          1. Original poster here...wanted to add to this thread that we went to Cyrus in Healdsburg since they are closing in late August and we felt we had to try it. I was astonished to see that at the end of the meal they brought over a small box with a kouign amann in it! We were suppose to take it home after we added our selection of mignardises from the cart. What an astonishing finale! Why would Cyrus with it's Asian-French inflected food give us kouign amann as a final course???? The stars must be in alignment.

                                                            5 Replies
                                                            1. re: cyssf

                                                              Nicole Plue is the pastry chef at Cyrus. Now I've gotta go back and see if I can get one.
                                                              http://www.cyrusrestaurant.com/plue_b...

                                                              1. re: cyssf

                                                                They are carrying Starter ka at Soup Junkies per a recent post by Ruth Lafler on this thread: http://chowhound.chow.com/topics/856290

                                                                1. re: grayelf

                                                                  They are no longer carrying them - something about delivery times being incompatible.... *tear*

                                                                  1. re: CeciliaL

                                                                    Wah! But thanks for letting us know.

                                                                2. re: cyssf

                                                                  It's a sweet touch but the sad truth is that after the meal, we didn't get around to eating it until the next day and by then it was not as good as it could have been.

                                                                3. Whenever I need a dozen or so, it's Starter's booth at the Wednesday Albany farmers' market. They always have plenty, in several varieties. $3.75 unfilled (my preference), $4 for the others. Also got a nice spelt loaf last time.

                                                                  Wednesdays 3-6 PM
                                                                  Solano Ave just west of San Pablo
                                                                  Parking is no problem, especially if you ride a bike.

                                                                  PS Also a very nice sorbet vendor right next to Starter, half a dozen flavors at least.

                                                                  1 Reply
                                                                  1. re: ShepherdBGoode

                                                                    Front is carrying B Leong's kouign amann. Fairly killer with an affogato made with Mr and Mrs Miscellaneous :-).

                                                                  2. Le Marais, the new French bakery in the Marina, lists KA on the menu. Who's tried 'em?
                                                                    http://www.lemaraisbakery.com/menu/

                                                                    Le Marais
                                                                    2066 Chestnut St
                                                                    San Francisco, CA
                                                                    415-359-9801
                                                                    Daily 7 to 7

                                                                    9 Replies
                                                                    1. re: Melanie Wong

                                                                      I went there a couple of weeks ago, and tried their levan bread and kouign amann. I like both Starter Bakery's and B Star's better. The one at Le Marais was too light and airy for me. The bread was good, and had the advantage of not having to pre order it three days ahead (like at Tartine Bakery), but it was no where as complex or tasty as the loaves you can buy at Bar Tartine on Wed through Sun.

                                                                      1. re: sfpizzalover

                                                                        Thanks for the report. Light and airy KA won't do it for me.

                                                                        1. re: Melanie Wong

                                                                          The lovely Satura Cakes' kouign amann tops the list now; compliments of Melanie with its buttery caramelization.

                                                                          http://www.davidlebovitz.com/2009/11/...

                                                                      2. re: Melanie Wong

                                                                        I just had one at Le Marais about half an hour ago. They had strawberry and rosemary flavored and I chose the rosemary. I had never had a flavored one before and found this to be very tasty. It was not over-powered with rosemary. I really like the ones at B Patisserie which are the original without other flavoring. I did not find the one at Le Marais too light and airy for my taste. It was delicious and I will try the strawberry next time. I would have to taste the Le Marais version next to the B Patisserie version to really judge the differences. Give them a try Melanie and let me know what you think.

                                                                        1. re: bobpantzer

                                                                          I saw the photo of the rosemary kouign amann on the bakery's FB page and wondered how that might work with the caramel.

                                                                          Did you try anything else at Le Marais?

                                                                          1. re: Melanie Wong

                                                                            Well, since you asked.....the chocolate chip cookies (I've had four), the double chocolate pecan cookies (I've had two), the chocolate banana croissant, the plain croissant, the traditional baguette, a ham and gruyere sandwich, a nectarine and cheese sandwich, a white bean puree sandwich and a croque monsieur. I particularly liked the cookies, the plain croissant and the baguette. The vegetarian sandwiches did nothing for me and the croque was not my favorite, primarily because they put kale on it. I am more of a traditionalist.

                                                                            1. re: bobpantzer

                                                                              Thank you for making the sacrifice! :-)

                                                                              With La Boulange bakeries sliding downhill since the sale to Starbucks, it's good to hear of French newcomers that may be worthy.

                                                                          2. re: bobpantzer

                                                                            Went to Le Marais last week and wasn't attracted to the idea of rosemary in a KA, had the almond croissant instead which was large, flaky, but not remarkable. Heading off to Paris and Normandy today so will renew my search and reset my memory of what KA is supposed to taste like. Normandy is not Brittany (duh) but am hoping it's close enough! Coincidentally staying in a flat in the Marais and going on a food tour including Poilane so will see what the real Marais tastes like. :)

                                                                          3. re: Melanie Wong

                                                                            So, I did get over to Le Marais to try the KA for myself. Too refined and not enough caramel, salt or butter for me. More details here,
                                                                            http://chowhound.chow.com/topics/917717

                                                                          4. Chromatic Coffee recently switched from Starter Bakery to C'est Si Bon Bakery in San Jose, and the kouign-amann is very good, despite looking like it's been run over by a truck:

                                                                            http://www.flickr.com/photos/ssfire/1...

                                                                            Here's the cut-away view:

                                                                            http://www.flickr.com/photos/ssfire/1...

                                                                            I think it's superior to the version from Starter bakery: better combination of caramelized goo, crystallized encrusted goo, and interior goo.

                                                                            11 Replies
                                                                            1. re: ssfire

                                                                              Nice find. KA aren't mentioned on the bakery's website, wonder if they're sold there too.
                                                                              http://cestsibonbakery.com/

                                                                              1. re: ssfire

                                                                                This actually looks more like we saw in Brittany - denser and gooier and less flaky/crisp like we've been seeing around here.

                                                                                1. re: cyssf

                                                                                  I haven't tasted this one, but agree with cysf--this looks closer to the ones in Brittany and to the one that Philippe of Patisserie Philippe made for us as a special order a few years ago.

                                                                                  1. re: pilinut

                                                                                    I emailed C'est Si Bon and alas, they only supply Chromatic at the moment.

                                                                                2. re: ssfire

                                                                                  Thanks for the tip! I find the Starter Bakery ones (also sold at Philz in DTSJ) a bit dry, so this is good news. Now if they could just make a mocha as good as Bellano, I'd only have to go to one place...

                                                                                  1. re: stravaigint

                                                                                    Hrm, your cutaway looks much gooier than mine. Mine was kinda dry on the inside, and wasn't much of an improvement over Starter. Maybe I got a leftover?

                                                                                     
                                                                                    1. re: stravaigint

                                                                                      I tried one at Chromatic yesterday and found it to be dry on the inside as well. If gooey on the interior is expected, I'm guessing they switched suppliers or I need to get there earlier than 2:30 p.m. to make sure they haven't dried out.

                                                                                      1. re: Peter Yee

                                                                                        I was there around 9am, which made me think perhaps I got one from the day before.

                                                                                        But I'm now ruined for KA after having one from Gontran Cherrier over the Christmas hols. It was inhaled without a cutaway pic.

                                                                                         
                                                                                        1. re: stravaigint

                                                                                          Now that's a thing of beauty. Looks like I'm going have to try some other places to see how good they can be without actually having to fly to Paris or Brittany!

                                                                                          1. re: Peter Yee

                                                                                            I just had another one, but remembered to snap a cutaway for you this time. Just look at that thing...come on Cali bakers *shakes fist*

                                                                                             
                                                                                  2. I see that this thread continues. I noted that Rustic Bakery (outlets around Marin) sells KA everyday. Have not taken a taste test at this point.

                                                                                    3 Replies
                                                                                    1. re: myst

                                                                                      Continuing the Marin threadlet, MH Bread and Butter in San Anselmo has them most mornings. I'm a KA novice, but it hits the flaky-chewy-caramelized notes pretty well.

                                                                                      1. re: SuburbanBohemian

                                                                                        I had a Kouign Amann at MH Bread and Butter today, my first one ever. It was as good as I'd expect from this place, crispy outside, many thin layers inside, buttery sweet flavor, etc. Some KA experts should try this one.

                                                                                        http://ruthvenphotos2.com/files/WP_20...

                                                                                        http://ruthvenphotos2.com/files/WP_20...

                                                                                        1. re: Malcolm Ruthven

                                                                                          I'm no expert but it paled in comparison to b. patisserie and Starter's (my order of pref). The proportion of dough to caramelized goodness was off. It was too bready.

                                                                                    2. Just saw it in the TJ Flyer 4 for $3.99.

                                                                                      1 Reply
                                                                                      1. re: wolfe

                                                                                        They're pretty good. Do a search for kouign amman on the Chains board.

                                                                                      2. Lord the best ones are at b patisserie on Calif and Divis. I went off carbs for a week to treat myself to one

                                                                                        1. Spotted kouign amann in the frozen pastry section of Trader Joes. I'm sure it's not very good (though their chocolate croissants get surprisingly good reviews), but I did think it was funny evidence that kouign amann has reached some sort of cultural saturation tipping point.

                                                                                          1 Reply
                                                                                          1. re: possumspice

                                                                                            They are pretty good if you let them rise properly. (I learned on the chains board that you can heat the oven to a low heat, turn it off, and let them rise overnight in the warm oven.) Same for the various croissants. Maybe not as good as the bakeries cited here but not bad for a freezer item. They are too sweet for me although the other household members didn't think so.