Folonomo’s kouign amann is hard as a rock outside, such is its caramel gloss, but inside it’s a far softer affair. Fudgier than the others, we love the way it’s not too sweet, and that texture against a coffee is seriously peachy.
The kouign amann at RSW sits somewhere within croissant, doughnut and cinnamon scroll territory, dusted as it is with fragrant cinnamon sugar. The lamination is first rate, with little layers of cinnamon in there too. Sure, it’s not traditional, but this is a kouign amann we go back for again and again.
The kouign amann at Black Star tastes of purest caramel, the buttery dough beautifully layered, with a thick, hard, caramelised crust on the outside. It’s small and dainty, but with this much butter, trust us, you don’t need more than a few bites.