Floriole's Sandra Holl Rolls and Rolls a 20-hour Apple Kouign-Amann

Liz Grossman

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.

Had these in Vannes, Brittany last summer and then at Arsicault Bakery here in San Francisco as well as in Montreal, an excellent pastry
I've heard so much about these for the last year. We tried these in Paris last month and fell in love wth them.

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