Kouign-amann is something else. In the form above, it’s a delicate pastry sitting on a slightly burnt caramelized bottom that breaks into golden shards when you bite into it. Inside, a buttery syrupy center is surrounded by soft and chewy pastry layers. What a treat!
This one I photographed came from Fourbarrel in the Mission, whose Kouign-amanns are supplied by pastry chef Belinda Leong at B. Patisserie.