The true story of Kouign-amann
To celebrate its forty years of existence, the American magazine Food & Wine has drawn up its list of the forty best recipes of all time.
And among them is now the very famous #Kouignamann (literally butter cake in Breton). And that does not count for butter!
Kouign-amann was invented in 1865 in Douarnenez. And believe it or not, it is the result of pure chance! One crowd day in the #Crozon bakery in #Douarnenez , there was nothing left to sell.
But, in order to satisfy his customers, the baker Yves-René Scordia starts making a cake with what he has left on hand: butter, sugar and bread dough.
The Kouign-amann was born!
Already delicious, it will be improved thanks to a skilful folding of the dough giving it a flaky appearance that we know today.
Known throughout Brittany (Yves-René Scordia did not register his recipe, it was taken up, in their own way, by many Breton bakers), the reputation of Kouign-amann went beyond regional borders in the 1970s with the growth of tourism.
