bottoms up?

Written By Megan Starr

The Kouign Amann at 1871 Bakehouse

We’ve made a lot of pastries over the years, but there’s one reason the kouign amann is our favorite. One sweet reason we made it our signature. Sure, its a delicious, buttery, flakey croissant dough. But the best part is hidden from first view. Buried at the bottom, in the last bites. It’s the golden, sticky, deeply caramel pool that glazes the bottom while baking. The decadent result of caramelizing all those layers of pastry. Maybe we should serve them bottoms up.

The Kouign Amann at 1871 Bakehouse

The Kouign Amann in original, dark chocolate, salted caramel & lemon creme at 1871 Bakehouse

Megan Starr https://1871bakehouse.com
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