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 ...

Let's face the facts: baking, especially baking pastries, can be unreasonably difficult. Even relatively simple bakes demand an incredible amount of focus and technical know-how. And if you make a ...

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 ...

This easy take on the French classic transforms store-bought dough into a buttery, flaky pastry with a crisp, caramelized crust. In 2018, Food & Wine named this recipe one of our 40 best. This recipe ...