Saturday, May 19, 2018

Yaass, Kouign-amann

Posted By on Sat, May 19, 2018 at 12:47 PM

click to enlarge Beck's busts out a Breton bun. - PHOTO BY JENNIFER FUMIKO CAHILL
  • Photo by Jennifer Fumiko Cahill
  • Beck's busts out a Breton bun.
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.
  • Pin It
  • Favorite
  • Email

Tags: , , , ,

Speaking of...


Subscribe to this thread:

Add a comment

About The Author

Jennifer Fumiko Cahill

Jennifer Fumiko Cahill

Jennifer Fumiko Cahill is the arts and features editor of the North Coast Journal. She won the Association of Alternative Newsmedia’s 2020 Best Food Writing Award and the 2019 California News Publisher's Association award for Best Writing.

more from the author

Latest in What's Good


Facebook | Twitter

© 2023 North Coast Journal

Website powered by Foundation