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Dessert By Candy

Congratulations on kouign amann success! so happy for you! Picture-perfect.

Mardi (eat. live. travel. write.)

BEAUTIFUL Stephanie!!!


Oh this looks so flaky and lovely! This is the type of treat that makes me long for those pre-gluten-free days :)

Nicole | Culinary Cool

I've been watching your progress on Instagram and every time you posted a picture, I wanted to reach through the screen and eat it!!

Janice @Kitchen Heals Soul

I have been secretly lurking, waiting for this post ;)
Like I said on Instagram, these are very challenging to make, and I didn't quite succeed last year because the sugar turned into a wet, slippery mess between the layers as I refrigerated, and the grittiness tore my layers quite a bit, weakening the dough. I'm glad I wasn't the only one to experience this problem.
I kinda want to try again, without refrigerating, and instead do all the folds really, really quickly. Hahaha! It's going to be Janice vs butter and the battle to see who will be faster: Janice's rolling & folding OR butter's desire to melt!

Mallory @ Because I Like Chocolate

I have been seeing these everywhere lately! It's only a matter of time before I make them too!


Amazing. There is a bakery just steps away from where I work and she makes killer kouign amann. I have no self control!


Wonderful idea with the frozen wine bottle rolling pin! I've had my eye on a laminated dough for awhile. I may just try it now!


I was surprised to come across this; it showed up in my google search (kouing amman night before). In part, I was surprised to find a fellow Ontarian posting (the Sterling butter gave it away - a tip I will try on my second round of making this, this weekend) and in part because your post is in part inspired by the recipe I use (Joanne Chang's Flour Too). I have had the excessive privilege of visiting this brilliant Boston bakery on more than one occasion, where on a lark I tried the "Breton Buns" two years back. The most delectable thing I've ever eaten. I've made them once, but want to make them to serve a friend for breakfast on his birthday, which requires details on how to make the night before. Thanks for the post!! Small world!

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