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Kouign Amann (KOO-ine ah-MAHN) looks and sounds as if it is from the exotic Far East. But it’s actually derived from the words for “cake”—kouign—and “butter”—amanenn—in the dialect of Brittany, a peninsula region on the northwest coast of France that separates the English Channel from the Bay of Biscay. It's crunchy, salted caramel on the outside and gooey and flakey on the inside - different flavors and textures all in one deceptively simple pastry.
Unbromated & unbleached wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), granulated sugar, egg, unsalted sweet cream butter (cream, all natural flavor), fresh yeast, sea salt