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LOCAL DELICACIES: KOUIGN-AMANN

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If you’ve been following this blog for any length of time at all (or my Instagram/ Facebook), you’ll know that I have a real sweet tooth! That means that in every region I visit, I often reach for the sugary local delicacies as opposed to the savoury ones. In Brittany, this meant sampling the Kouign-Amann.

Breton cakes are well known for their abundance of butter (and of course, sugar) and the Kouign-Amann is no different. Coming in a variety of different flavours, the traditional cake ‘flavour’ is inevitably plain butter. I also saw raspberry and apple options. The cake is about the same size, shape, and swirl as a Danish Cinnamon Swirl. That’s about where the similarities end, though.

How is the Kouign-Amann made?

The Kouign-Amann is made in a few layers (like puff pastry) and comes from the Breton Kouign (cake)-Amann (butter). It’s slowly baked in order to allow for richness of flavour. Yves-René Scoria is often credited as having invented it in the mid-late 1800s. The recipe is about 40% dough, 30% sugar and 30% butter- no wonder it tastes and looks so rich!

I bought the cake pictured above in Dinan for just under €3. I opted to go for the raspberry cake- having already ‘sampled‘ (and enjoyed) a large bite of my friend’s traditional one. While the price may well be seen as extortionate for a cake of its’ size, due to its’ richness, I certainly couldn’t have eaten a bigger one without feeling at least a little ill!

Upon my purchase, I was asked if I’d like it heated up. Err, yes, of course. Having the pastry heated up was a lovely touch- it really brought out the flavours and made the raspberry almost melt into the pastry. The cake had a caramelized texture, was incredibly sweet and I would totally purchase the Kouign-Amann again!

kouign-amann

About Author

Sophie Nadeau loves dogs, books, Paris, pizza, and history, though not necessarily in that order. A fan of all things France related, she runs solosophie.com when she's not chasing after the next sunset shot or consuming her weight in sweet food. Currently based in Paris after studies in London, she's spent most of her life living in the beautiful Devonian countryside in South West England!

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