"This time, we're going to sheet it thinner, cut down our sugar on top, and the size of it, we're going to make it smaller," says Andrea Meyer, standing over a sheet of laminated dough. The dough, ...

Move over, cronut, there's a new pastry in town. Flaky like a croissant, golden like a popover, sticky like a cruller and hard to pronounce, kouign-amann (pronounced queen-ya-mahn, which translates to ...

Fourteen years ago, Brian Wood was one of the first pastry chefs to introduce kouign-amann to the Bay Area. Now, a year since his wholesale business Starter Bakery opened its inaugural retail space in ...

If you are a fan of sweet, flaky pastry, you have to try the kouign-amann. (Just don't pay attention to how much butter is in it.) --- Watch Guillaume Brahimi show you how easy it is to make ...

Bay Area residents who have developed a fondness for kouign amann (truth be told, it’s a dangerous obsession, right?) know that we haven’t always had this crisp, caramelly version of a French ...