Earlier this spring, in a large feature about one of the biggest food trends of the year, The New York Times declared that “We Will Never Reach Peak Croissant.” In addition to being downright ...

Note: This recipe needs to be started in advance. Make the dough the night before so it can chill thoroughly. Unlike many baked goods, kouign amann are made with salted butter. The day before you plan ...

We’ll be honest: Making kouign amann pastries requires good butter, a willingness to use more sugar than you thought possible, some forethought and a positive attitude about steps. Yet given how the ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Kouign-amann is a rich, dense pastry. Photo by Hillary Levin, hlevin@post-dispatch.com Instead of individual pastries, the Salted ...

“When I make something, it’s important for me to have a connection to it,” says pastry chef Melissa Weller. So when she started making kouign amann this year for Philadelphia's Walnut Street Café, the ...

A regional French cousin of the croissant from Brittany, crackling with caramelized sugar, may be the next big thing in the world of flaky pastry. And though fairly rare outside of France, they can be ...

CAMBRIDGE — There are fads, like cronuts, and then there’s the French pastry kouign amann (pronounced kween ah-mahn). The Breton specialty isn’t new or singularly contrived; it’s lodged firmly in the ...

Kouign-amann is a rich, dense pastry. Photo by Hillary Levin, hlevin@post-dispatch.com Instead of individual pastries, the Salted Caramel Flaky Pie recipe makes one large laminated, buttery, ...