Kouign-amann is a criminally buttery Breton pastry-cake with a sweet and slightly salty caramelized topâwhere all its butter and sugar crystallize into unholy deliciousness. The decorated French-trained pastry chef David Lebovitz euphemistically describes making kouign-amann as âa bit of a challenge,â with dough that âmay be sticky and difficult,â requiring âcoaxingââmeaning that normal humans can forget it. Luckily, itâs there for you at HonorĂ© in Ballard, Le RĂȘve on Queen Anne, and Regent on Capitol Hill. For your asking purposes: Itâs âqueen ah-MAHN.â It is so, so good. (Various locations, call ahead to avoid disappointment, a few very well-spent dollars)