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The kouign-amann, layers upon layers of buttery, flaky dough, has been having a moment in America. We headed to Floriole in Chicago to get a lesson from baker/owner Holl about how she makes her 20-hour apple kouign-amann, a pastry she developed with Leigh Omilinsky, Nico Osteria's pastry chef.
Jack H. replied on January 17, 2017 Permalink
Barbara N. replied on February 10, 2017 Permalink