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Fournee in Berkeley has what look like savoury kouign amann!

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http://blogs.sfweekly.com/foodie/2013...

Apparently these hybrid pastries were dreamed up by a baker here but dang this photo makes them look like ka. Has anyone had one?

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  1. It's made with croissant dough, which is similar to kouign amann dough minus the sugar, plus more butter and an egg.

    1. Yup, and it's delicious. The pastry texture is airy on the inside (as you'd expect from a croissant) and shatteringly crisp on the outside. It's so filling that I wasn't hungry for hours after eating it. The photo is a bit foreshortened: in real life it's more muffin-shaped, so a bit taller than a KA.

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      1. re: Mola

        Thanks, Mola, for the first-tooth report :-). This one's on the list for my next trip. I love savoury breaky pastries...