The Stranger

Kouign-amann is a criminally buttery Breton pastry-cake with a sweet and slightly salty caramelized top—where all its butter and sugar crystallize into unholy deliciousness. The decorated French-trained pastry chef David Lebovitz euphemistically describes making kouign-amann as “a bit of a challenge,” with dough that “may be sticky and difficult,” requiring “coaxing”—meaning that normal humans can forget it. Luckily, it’s there for you at Honoré in Ballard, Le Rêve on Queen Anne, and Regent on Capitol Hill. For your asking purposes: It’s “queen ah-MAHN.” It is so, so good. (Various locations, call ahead to avoid disappointment, a few very well-spent dollars) by Bethany Jean Clement

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