Everyone who knows me knows that this is my must have. I spent my growing years eating many buttery croissants. And so, my love for croissants hasn't stop there. I am fortunate to have discover the Kouign Amann, pronounced "QUEEN-ah-mahn". It is a cross between a butter croissant and an extra caramelized palmier. Heaven!
I am even more lucky to have found this place in SF. They bake if fresh daily, but prepare for it at least 2 days. Yes! 2 days! These bad boys takes up so much time. The dough must undergo a process of lamination - which is the rolling out of dough - butter - dough. Oh the flakiness! Though the process is intense and laborious - I know because I made it for Thanksgiving 2015, it is worth the trip and the cost to get your hands and mouth on one of these. Go Now!