A few years ago, the kouign-amann (pronounced “queen ahmahn”) stumped the contestants on The Great British Baking Show, causing a dramatic series of light frowns and polite head scratching. The origami-folded bun with the buttery flakiness of a croissant and anchored by a caramelized sugar bottom that calls to mind the crunch of crème brûlée was a deep cut from Brittany circa the mid-1800s. Its hardcore French pastry fanbase has since expanded with a global revival. And now the little Breton bun has arrived in Humboldt.
The Beck’s Bakery crew has been experimenting, says owner Rhonda Wiedenbeck, and finally hit on a recipe that works with local grains. The end product is a crown of layered dough that’s tender and moist at its center with a crisp, buttery exterior ($4). So much butter. And the bottom is dark and glassy brown — just a little sticky. So far it’s only available at the Arcata Farmers Market stall since they don’t keep on a shelf the way the bakery’s crusty loaves do. Bon chance, mes amis.
This article appears in Death Visits the Zoo.
