We've rarely met a pastry we didn't like here at Washington Post Food Central. But our new favorite treat appearing at bakeries and coffee shops around the area is downright impossible not to love.
Washington, meet the kouign-amann.
What is it? One pithy definition comes from famed New York pastry chef and kouign amann baker Dominique Ansel (he of cronut fame), who describes it as a "caramelized croissant" in his 2014 cookbook, "Dominique Ansel: The Secret Recipes."
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