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 ...

Editorial Note: Talk Android may contain affiliate links on some articles. If you make a purchase through these links, we will earn a commission at no extra cost to you. Learn more. The frilly ...

Bay Area residents who have developed a fondness for kouign amann (truth be told, it’s a dangerous obsession, right?) know that we haven’t always had this crisp, caramelly version of a French ...

Fourteen years ago, Brian Wood was one of the first pastry chefs to introduce kouign-amann to the Bay Area. Now, a year since his wholesale business Starter Bakery opened its inaugural retail space in ...

The tipping point happened in a parking lot just off the Dallas North Tollway, while I was sitting in my car. The sun had only put in a few hours’ work that day and was casting a golden yolk haze ...

Layers of flaky, butter dough are tucked into muffin tins for this butter cake from the Brittany region of France. Kouign-amann is a buttery, layered cake hailing from the Brittany region of France.

What it Really Costs: 340 calories each, 50 more than an Egg McMuffin. The Cronut is so last year. Yes, I know I haven’t had a real Cronut (tee-em) unless it comes from Dominique Ansel’s bakery in New ...

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 ...

Hi Bold Bakers! My Kouign-Amann recipe delivers the dreamy sweet, buttery European pastries! Learn how to make beloved Kouign-Amann in the step-by-step video.

I believe there are few things more satisfying as a human who loves food than melting butter, but when butter melts you it’s truly a religious experience that proves there is a meaning to life and ...

Often credited as being one of the first to bring the now ubiquitous kouign amann (a traditional Breton pastry layered with obscene amounts of butter) to the Bay Area, Brian Wood has some new tricks ...