Lately, the blogosphere has been abuzz with kouign amann, the famous breton butter cake. I can understand the excitement. It's sweet, salty, caramalized goodness in layers that are almost impossible to recreate at home. Brittany produces hardly any cheese to speak of, but they are master butter makers, which gives you all the more reason to indulge. Let's face it, Cookie Monster and common sense deem this dessert a "sometimes" food.
Kouignettes, are essentially little baby kouign amann that make perfect individual servings -they almost look like roses. I love the concept behind these little treats, but don't be fooled by all of the different flavors on display. Stick to plain or caramel, no need for extras like rasperries, chocolate or pistachios.
After admiring paintings by Sérusier and Gauguin at the museum in Pont Aven (don't miss it!), we walked around the quaint village and couldn't help but duck into some of the more tempting pastry shops. La maison Larnicol was the perfect stop for kouignettes. We also couldn't resist Pont Aven's chocolate shop for millefeuille and lots of drooling over the cases of petits gâteaux.
How we managed to resist all of this, I have yet to fully understand. And in case you were wondering, that's a lime tart with vanilla bean on the right. Why didn't I taste you?
1 week ago