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Kouign-Amann is a typically regional dessert in the dubious beginning. The first version concerning its origins would be as follows: the cake would have been born from a "failure", a not successful bread dough. The baker, to avoid throwing the preparation, would have added butter there, sugar and the result would have given a heavy, but succulent cake. A second version speaks about the invention of Kouign-Amann about 1865 during a time when the flour was missing whereas butter was abundant.

Although of unknown origin, this delicious cake belongs to the true florets of the Bretonne gastronomy as well as crepes or Far Breton. In Douarnenez, people named this typical wafer indifferently Kouign-Amann or buttered cake, it is besides under its French name that it was marketed during several years. Do not hesitate to taste it tepid, it will be better.

credits photo : asfaux Patrick A.F.Touch

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