The Kouign-Amann Conquers America

Chandra Ram

Is kouign-amann harder to pronounce (“queen ah mahn”), harder to spell (the plural is “kouignoù-amann”) or harder to make? It’s a toss-up; none of those things are easy. But somehow, despite the obstacles, this intense, buttery, layered pastry has caught the imaginations of consumers and bakers alike, turning into something trendy. As customers practice how to order the flaky, buttery treat, a slew of pastry chefs across the U.S. and...