Kouign-amann

Kouign-amann is made of butter and sugar and is very very nice! Under its crispy surface lies a soft centre. The star of Douarnenez has become the emblem of Breton indulgence. So forget about the calories and treat yourself to this small luxury made in Brittany!

©Marion Le Glouet

Its origin

We are not entirely sure of the origins of the kouign-amann, but we owe this famous pastry to the baker, Yves-René, in around 1860 in Douarnenez. There are several theories regarding its invention: the baker from Penn-Sardin city added sugar and butter (highly abundant at this time) to bread dough on a particularly busy day to meet his customers’ demand for cakes. It could also be a version of a Swedish cake from the time when Douarnenez had trade links with the Scandinavian countries. Another possibility is a combination of the know-how of different bakers and farmers to celebrate the pardons and traditional Breton festivals.

How is it made?

Its name, which literally means “butter cake”, perhaps gives you a hint that it’s not particularly healthy. As much sugar as butter is added to a bread dough base – it’s so delicious! The recipe looks simple, but it actually requires a certain amount of skill to make it truly special. Sugar and butter (salted of course) are added to a yeast dough and then the dough is folded a number of times to obtain layers. When baking, the ingredients form a delicious caramelised blend that is both crispy and soft. The quality of the ingredients, their temperature and the resting time of the dough are essential for the success of this cake. It can be also be made with apples or buckwheat. There is a saying “anyone can try, few succeed”. But when it comes to eating it, everyone is equal!

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Best addresses for tasting kouign-amann

To taste the genuine Breton kouign-amann, put your trust in the “Véritable kouign-amann de Douarnenez” association which groups together a dozen of de bakers-pastry makers. Every year, the competition for the best kouign-amann rewards the talent of Breton bakers and reveals the best addresses. ns et délivre ses bonnes adresses.

Boulangerie des Plomarc’h in Douarnenez
Boulangerie Pascal Jain in Douarnenez-Tréboul (President of the Véritable Kouign-amann de Douarnenez association)
Douceurs Chocolats T’ in Landerneau (1st Prize in the 2019 Best Kouign-Amann competition)
Zeste de Gourmandise in Iffendic (1st Prize in the 2018 Best Kouign-Amann competition)
Pâtisserie Aux Choux à Lié in Ploeuc-L’Hermitage (2nd Prize in the 2019 Best Kouign-Amann competition)
Boulangerie Sephin in Ploërmel (Third Prize in the 2018 and 2019 Best Kouign-Amann competition)
Pâtisserie Laurent Le Daniel in Rennes (Meilleur Ouvrier de France)
Maison Georges Larnicol with multiple addresses in Brittany (Meilleur Ouvrier de France)
La Maison du Kouign-amann in Concarneau
At Boulangerie Le Guillou in Locronan, the kouign-amann has a history of five generations
Pains & Kouign – Maison Guéguen in Quimper
Maison Abalain in Saint-Brieuc
Chez Ty Kouign à Minihy-Tréguier and on the markets on the Pink Granite Coast, kouign-amann is enjoyed at any time of day!

Chefs’ specialities

Thierry Seychelles, chef of the restaurant Le Roscanvec in Vannes proposes a savoury version of the famous pastry: the kouign-patatez, a kouign-amann based on potatoes
The “kouign sall” is a variety of the kouign-amann where the sugar is swapped for the famous Hénaff pâté and caramelised onions. A recipe invented by Jérôme Le Bihan, the pastry chef at Biscuiterie de Pont L’Abbé.

How to recognise a good kouign-amann

A good kouign-amann is freshly baked (that same day). It has a circular shape with a lovely caramelised coating, not too brown, and patterned with diamond shapes. A crispy mouthful should be followed by a divinely soft centre.

Purists insist that it should not mistaken for other local specialities. TheBeurrée belle-iloise, the beurrée Riguidel and the “Kouign pod” from Ile aux Moines and the “Kouign plaked” from Penmarc’h are buttered and puff pastry varieties of the famous cake.