Kouign Amann Anyone? A Breton Delice Richer than Croissants!

[opinionatedchef]

I spent awhile searching for striperguy's big long thread on best baked goods/sweets to no avail, so i'm posting this instead.

It's been many yrs since I've seen an unknown- to- me French baked good, so it was exciting today to see this listed on the brunch menu at the newly renovated and expanded Five Corners Kitchen in Marblehead. It's a Breton specialty. We actually forgot to order it today but we'll get it next time. Has anyone seen it elsewhere in New England?

http://intransit.blogs.nytimes.com/2011/11/29/a-pastry-from-brittany-making-waves-stateside/

*Note the description on the fivecorners website- pretty funny!:

http://www.5cornerskitchen.com/brunch...

[YoChief23]

You might want to ask the folks at LA Burdick; just was out traveling in the Pacific Northwest on a Canele kick and found these guys were one of the few in Boston to make it. If you ever get out to Seattle, Crumble and Flake had a killer Kouign Amann. Good Luck in your search.

[opinionatedchef]

super caneles at La Boulangerie on Pine at Filmore in SF.
The KA at crumble and flake- dense/chewy/not flaky ? or other?

[Allstonian]

Some other Boston-area places with caneles: Clear Flour, Canto 6, and Crema Cafe.

[VivreManger]

The only Kouign Amann I have eaten in North America is in Montreal, at the bakery of that name. It is located in the Plateau neighborhood of Montreal, the details: Au Kouign Amann, aka Au Phare Breton, 322 Mont Royal Est, west of St. Denis. Their other pastries are also good. Their croissants may be the best in Montreal. Be warned their closing day is Tuesday or Wednesday so call beforehand.

As for KA in Boston I have never tried it, but I have spied it some place, perhaps Whole Wallet? It looked horrible. If you have never had the real thing, perhaps it might be worth a fling. As I recall it was a miniKA, a contradiction in terms.

[addiez]

I've never been lucky enough to eat a kouign amann -- however, I'd suggest that Sofra might be a place to look for this sort of thing? I immediately thought of this:

http://sweets.seriouseats.com/2013/02...

[rlh]

Whole Foods Medford has had something with this label on it in the bakery section recently, however, their version seems to be a very (too) dense, very buttery, slightly sweetened croissant made in a muffin pan - it doesn't come across as special or worth a special trip to me - I need to check out the Flour and Clio versions to compare...

[MC Slim JB]

Had it not too long ago at Clio. Very nice.

http://mcslimjb.blogspot.com/

[rlee21]

I know you're not a fan, OC, but for the record, Clio usually has Kouign Amann on their dessert menu.

[opinionatedchef]

Ha! Def not happening.But thx for the irony, r!

I'm looking forw to having it at Five Corners Kitchen brunch in Marblehead. I wish Sunday were tomorrow!

[opinionatedchef]

had a delicious version at Five Corners Kitchen this afternoon (brunch), Big weighty thing. Dense sweet butter butter and did i mention butter? Kind of similar in flavor to a very dense almond croissant cake.And best of all- sugar crunchy on the outside!

[Uncle Yabai]

I've only seen them in France (the ones in the morning buffet at the Park Hyatt Paris are killer) and in Japan, at Viron in Tokyo. I love the stuff, but I've never seen it in Boston. Wouldn't mind it, even if mediocre. Kouign Amann is like sex. Even if only OK, it is still good.

[Indirect Heat]

I just made it at home, and have to agree. It wasn't as good as the Kouign Amann I had had in Montreal, but it was still excellent. Delicious failure, going to keep working in this one.

[tweetie]

what recipe did you use? I'm tempted to try the one on David Lebovitz blog.

[Indirect Heat]

I tried his recipe. Will try again with better butter, a bit warmer during first roll, and putting in 1/4 cake flour 3/4 all-purpose.

[opinionatedchef]

Of the 3 pastry chefs i have discussed this with, they all had/have many trials with it.

[kayowinter]

I had one yesterday at the SE Flour - it's called a "breton butter cake" there.
It's good but not as good in comparison to one I had in SF from Starter bakery last week while I was on vacation.

[Pia]

I had it at the Farnsworth Street (Fort Point) location of Flour a few weeks ago, and saw it there again once or twice after that. I would recommend calling to see if they have it. I have only had kouign amann twice in my life, once at Flour and once at a bakery in Montreal. The one at Flour had a gooey inside that I didn't really like and don't remember in the Montreal version, but I don't know which one is typical.

[stomachofsteel]

Boston Magazine recently reported that Flour is making kouign amann, but I didn't see it at the Farnsworth Street location the last time I was there (a week or two ago).

http://www.bostonmagazine.com/article...

[StriperGuy]

I had the honey pecan roll from Iggy's this morning and it was pretty darned buttery/nutty/yummy as well...

[opinionatedchef]

I wish i were a fan of that Iggy's product like i am a fan of their breads, but i have never had a pecan sticky roll to compare with the original ones from Bond and Burkhart in Newton Center. (And I sample every single one I encounter!)Maybe you came here after their reign ended?

[StriperGuy]

Never had one from B&B.

[ChinaCat]

oc...just have to concur here. I remember those B&B pecan rolls, and nothing is as good as those. I've never had anything I thought came close.

[Chris VR]

http://www.chow.com/topics/694363 is the thread you're looking for, I think.

We discovered Kouign Amann in Paris recently and texture-wise, the ones we had (at Gontran Cherrier) were thinner than the ones shown in the NYT article and reminded me a lot of Elephant Ear pastries. They were flakier and more buttery and caramelly than Elephant Ears usually are, though.