100 Favorite Dishes: No. 12, Black Walnut Bakery's Kouign Amann

Bow down to the Kouign of pastry

Bow down to the Kouign of pastry

As a countdown to the Best of the Twin Cities 2014, coming April 16, the Hot Dish is serving up 100 of our favorite local dishes

The name looks funny, but the taste is serious: seriously buttery, seriously flaky, and seriously decadent. The Kouign Amann (sounds like kween-ah-mon) has roots in the Brittany region of France and is like a sweeter, crunchier, richer cousin of the croissant. When we first tasted Sarah Botcher's bang-on version at Black Walnut, her pop-up bakery held at the Minneapolis Farmers Market, it almost made us forget about her other specialties: rhubarb gallette made with a cornmeal crust, double chocolate Blackout cookies, and the fanciest, glossiest pig in a blanket you're ever bound to encounter.

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[jump] The Kouign Amann is made in a fashion similar to puff pastry, with dough that bakes up in layers and caramelizes the sugar sprinkled on top. The resulting thin sheets of meltingly buttery dough have a sweet finish and basically every kind of pleasing texture. It sounds simple, but the best desserts often are.

Black Walnut did its first run last spring and summer, continued to evolve and pop-up in the fall, and is slated to return to 10th and Nicollet as soon as farmers market season is back in full swing. Meanwhile, you can check in with Botcher and her baked goods on Facebook.

No. 40: Crema's affogato
No. 39: Broders' quadrucci con pollo

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