According to legend, the kouign-amann adventure began in 1860 in the bakery of a certain Yves-René Scordia, in the charming Breton town of Douarnenez. In that year, flour was hard to come by while butter was available in abundance. Our baker would therefore have decided to produce a dough with the original recipe that was considered unbalanced: 400g of butter for 300g of flour and 300g of sugar. After baking, the surprise is total: the kouign-amann is born! The immediate success it met quickly made it a must in Breton gastronomy.
A popular regional recipe
Today, its aura is such that it is difficult to visit Brittany without tasting this famous speciality (or two, depending on how greedy everyone is!) whose name is also typically Breton, "kouign" meaning cake and "amann" meaning butter.