This is our twist on the traditional Bretonese Pastry, reputedly the most difficult pastry in the world, where we take a Brioche dough, and then laminate it, like a puff pastry, with butter and on the last roll of lamination sprinkle in cinnamon sugar, not the traditional salt & sugar mix, to give the nice color banding

We made the Most difficult pastry even more difficult.

We ask that you make a minimum order of 6 Kouign Amann, please

Kouign-Amann (Queen-Ah-Man)