National Kouign Amann Day

A person, wearing a chef's hat, joyfully holding a freshly baked kouign amann surrounded by a French bakery setting.. — National kouign amann day illustration

Welcome to National Kouign Amann Day! Get ready to indulge in this buttery and flaky pastry that will transport your taste buds straight to culinary heaven. Whether you're a pastry aficionado or first-time indulger, this delightful day will satisfy your cravings and leave you wanting more.

When is Kouign Amann Day?

It's national kouign amann day on the 20th June.

The History of Kouign Amann: From Brittany to the World

Originating from the beautiful region of Brittany in France, Kouign Amann is a heavenly pastry that combines layers of buttery dough with caramelized sugar. The name itself translates to "butter cake" in Breton, and it's easy to see why once you take a bite.

Legend has it that Kouign Amann was invented in the 19th century by a resourceful baker. The story goes that he accidentally added too much sugar to his dough, but instead of throwing it away, he decided to bake it anyway. What emerged from the oven was a glorious creation that captured the hearts and taste buds of locals.

Word of this delectable pastry quickly spread throughout Brittany, and it soon became a beloved treat. However, its popularity didn't stop at the French borders. Over time, Kouign Amann made its way across the Atlantic and gained a loyal following in the United States.

Today, Kouign Amann has evolved into a global phenomenon, delighting pastry lovers all around the world. Its irresistible combination of buttery layers and sweet caramelization has made it a favorite among both bakers and consumers alike.

Celebrating National Kouign Amann Day

On National Kouign Amann Day, it's time to treat yourself to this buttery delight. Visit your local bakery or pastry shop to savor the authentic taste of a well-made Kouign Amann. If you're feeling adventurous, you can even try your hand at making it from scratch. Just be prepared for a heavenly aroma to fill your kitchen.

Invite your loved ones to join in the celebration and share the joy of Kouign Amann. After all, it's best enjoyed with great company and a cup of your favorite hot beverage.

Did You Know?

In 2016, the internet buzzed with excitement on June 20th as National Kouign Amann Day took social media by storm. Pastry enthusiasts from around the world proudly flaunted their Kouign Amann creations, showcasing their baking skills and artistic presentation.

History behind the term 'Kouign Amann'

1860

Birth of the Breton Pastry

The history of kouign amann begins in 1860 in the Breton region of France. A baker named Yves-Rene Scordia invented this delectable pastry in the town of Douarnenez. It was originally created as a way to use up leftover dough, and became a favorite among locals for its rich, buttery flavor and flaky texture.

1860

The Birth of Kouign Amann

Kouign amann, a delightful pastry hailing from France, was first created in the year 1860. It originated in the town of Douarnenez, located in the region of Brittany. The term 'kouign amann' translates to 'butter cake' in the Breton language, which perfectly describes its main ingredients and taste.

1865

The Birth of Kouign Amann

The delicious pastry known as kouign amann was first created in the year 1865. It was invented in the small town of Douarnenez, located in the Brittany region of France. A local baker named Yves-René Scordia is credited with the creation of this delectable treat. Inspired by his traditional Breton cake recipe, Scordia decided to experiment with a new pastry, using layers of butter, sugar, and dough, resulting in the birth of kouign amann.

1835

Birth of the Kouign Amann

The term 'kouign amann' was first used in 1835 in Brittany, France. It is a traditional Breton pastry that originated in the town of Douarnenez. Kouign amann, which means 'butter cake' in Breton, was created by a baker named Yves-René Scordia as a variation of the traditional puff pastry. The pastry consists of layers of butter and sugar folded into a dough, which creates caramelized, flaky goodness when it's baked.

1860

Invention of the kouign amann

In 1860, the kouign amann was first created in the small town of Douarnenez, Brittany, France. Created by a baker named Yves-René Scordia, this pastry quickly became popular due to its rich flavor and indulgent texture. The name 'kouign amann' translates to 'butter cake' in the Breton language.

1860

Birth of the Kouign Amann

The term 'kouign amann' originates from the Breton language, spoken in the region of Brittany, France. In 1860, a baker by the name of Yves-René Scordia invented this delectable pastry in the town of Douarnenez. The term 'kouign amann' translates to 'butter cake' in Breton, which perfectly describes this sweet and buttery treat.

1865

The Birth of Kouign Amann

In 1865, in the coastal town of Douarnenez in Brittany, France, a pastry called kouign amann was invented. The name 'kouign amann' originates from the Breton language and translates to 'butter cake'. It was created by a baker named Yves-Rene Scordia, who combined layers of dough with generous amounts of butter and sugar, resulting in a rich, flaky pastry.

20th century

Struggle for recognition

Throughout the 20th century, the kouign amann faced a period of relative obscurity. It remained a regional specialty in Brittany, known mostly within the local community. However, the pastry's unique taste and traditional baking techniques began to garner attention outside of France, leading to a revival.

1949

The Naming of Kouign Amann

Almost a century later, in 1949, the term 'kouign amann' was coined. The name itself is derived from the Breton words 'kouign', meaning cake, and 'amann', meaning butter. It aptly describes the main ingredients that give this pastry its irresistible taste.

1860

Local Delicacy

By the 1860s, kouign amann had become a popular local delicacy in Douarnenez and its surrounding areas. Although initially, it was only enjoyed by the locals, the delicious pastry soon gained recognition beyond Brittany.

1905

Kouign Amann Gains Popularity

By the early 1900s, kouign amann had gained popularity not only in Brittany but also in other regions of France. The delicious combination of buttery layers and caramelized sugar made it a beloved treat. Its unique texture and mouth-watering flavor made it stand out among other pastries of the time.

1914

Popularization in Local Boulangeries

Over the years, the kouign amann gained popularity in the local boulangeries of Brittany. The unique combination of crispy caramelized exterior and tender, buttery layers made it a sought-after pastry among locals and tourists alike. People couldn't resist the rich flavor and flaky texture that set the kouign amann apart from other pastries.

1898

Kouign Amann Gains Popularity

Over the next few decades, kouign amann gained popularity among the locals and visitors of Douarnenez. Its unique combination of crispy caramelized crust and tender, flaky layers made it a favorite among pastry enthusiasts. The name 'kouign amann' itself comes from the Breton words 'kouign' meaning 'cake' or 'butter cake' and 'amann' meaning 'butter and bread'. This perfectly describes the rich, buttery goodness of the pastry.

1898

An Unexpected Twist

In 1898, a baker named Yves-René Scordia introduced a unique twist to the traditional kouign amann recipe. Instead of mixing the butter into the dough, he decided to laminate it in a similar way to croissants. This technique resulted in a pastry with multiple layers of flaky dough, making it even more irresistible.

2002

The Kouign Amann Renaissance

In the early 2000s, kouign amann experienced a resurgence in popularity, both in France and abroad. It became widely known as a specialty pastry from Brittany, attracting pastry enthusiasts and food critics alike. Renowned pastry chefs began showcasing their own interpretations of the kouign amann, adding their unique twists to the traditional recipe.

1999

Kouign amann on television

In 1999, the renowned French pastry chef, Pierre Hermé, featured the kouign amann on a popular television show. This exposure brought the pastry into the spotlight, introducing it to a wider audience. Its presence on the show sparked curiosity and a desire among viewers to taste this flaky delight.

1999

Rebirth and Worldwide Recognition

In 1999, a renowned pastry chef named Pierre Hermé discovered kouign amann while visiting Brittany. Recognizing its unique flavor and texture, he started featuring it in his pastry shops. Hermé's endorsement and his reputation as a master of pastry catapulted kouign amann to international fame. The rich, buttery, and caramelized layers of the pastry won the hearts of pastry enthusiasts worldwide.

1999

Kouign Amann Goes Global

In the late 20th century, kouign amann started to gain international recognition. In 1999, the pastry chef and entrepreneur, Jean-Yves Bordier, showcased kouign amann at the French Gastronomy Fair held in Paris. The unique texture and indulgent flavor of this pastry captivated the taste buds of both French and international attendees, leading to a surge of interest in kouign amann around the world.

1997

Kouign Amann Gains Recognition

In 1997, kouign amann gained international recognition when it was featured on the popular cooking show 'Great Chefs'. Chef Pierre Desfontaines, of the renowned Parisian bakery Ladurée, showcased this traditional Breton pastry to a wider audience, sparking a global interest in its unique flavors and rustic charm.

1999

Recognition by Renowned Chef

In 1999, the kouign amann received international recognition when renowned chef and pastry aficionado, David Lebovitz, tasted it during a trip to Brittany. He fell in love with the pastry's delightful taste and shared his experience and recipe on his popular food blog. This exposure led to a surge in interest in the kouign amann around the globe.

1985

Global Recognition

The year 1985 marked the turning point for kouign amann. The renowned French pastry chef, Pierre Hermé, included a version of this delectable treat in his menu at the Fauchon bakery in Paris. Hermé's modern interpretation of kouign amann gained immense popularity, leading to its recognition in the culinary world beyond the borders of Brittany.

2005

The Rise of Kouign Amann's Popularity

By 2005, kouign amann had become a rising star in the world of pastries. Renowned pastry chefs, such as Dominique Ansel and David Lebovitz, sang its praises and introduced their own variations of this delectable treat. The combination of its caramelized exterior, buttery layers, and slightly salty undertones contributed to its growing popularity among both chefs and food enthusiasts alike.

2007

Kouign Amann in the Spotlight

The year 2007 was a significant turning point for kouign amann. It gained widespread recognition and popularity when it was featured on an episode of the popular television show 'Great British Bake Off.' The pastry's distinctive appearance and mouthwatering taste impressed not only the judges but also millions of viewers across the United Kingdom. This exposure catapulted kouign amann into the mainstream, making it a sought-after delicacy in bakeries and patisseries worldwide.

2014

National Kouign Amann Day

To celebrate the worldwide popularity of kouign amann, National Kouign Amann Day was officially established on February 2, 2014. It is a day dedicated to indulging in this delightful pastry and appreciating its cultural significance. Food lovers from all over the world enjoy kouign amann on this special day, savoring its buttery taste and crispy texture.

2000s

Kouign Amann Goes International

By the early 2000s, kouign amann had established its status as a beloved pastry not only in France but also internationally. Its popularity surged in countries like the United States, where various bakeries and patisseries started offering their unique takes on this buttery delight. The pastry became a must-try for adventurous food enthusiasts and even appeared on popular cooking shows.

2014

Kouign Amann Featured on International Menus

The kouign amann reached new heights of popularity in 2014 when it started appearing on menus of prominent bakeries and patisseries worldwide. The pastry became a symbol of French culinary excellence, capturing the hearts and taste buds of pastry lovers everywhere. Its unique name, rich history, and exceptional flavor continue to make it a beloved treat to this day.

2014

International Recognition and Variations

In 2014, kouign amann received international recognition when it was featured on the popular cooking show 'The Great British Bake Off'. This exposure led to a surge in interest, with people around the world trying to recreate this delectable pastry in their own kitchens. Over time, various adaptations and flavor variations of kouign amann have emerged, incorporating ingredients like chocolate, fruits, and even savory fillings.

2004

Kouign amann goes global

2004 marked a significant turning point for the kouign amann, as it gained international recognition. With the rise of social media and the growing popularity of food blogging, the pastry quickly spread across the globe. Bakeries around the world began incorporating this delectable treat into their menus, attracting pastry enthusiasts from all walks of life.

Present day

Kouign amann's continued charm

Today, the kouign amann continues to captivate pastry lovers with its heavenly combination of crispy, caramelized exterior and buttery, layered interior. It has become a beloved treat in many countries and is often enjoyed with a cup of coffee or tea. The kouign amann stands as a testament to the enduring appeal of traditional baked goods and is a delightful example of culinary craftsmanship.

2014

The Cronut Connection

The term 'kouign amann' gained further recognition in 2014 when Dominique Ansel, the creator of the famous cronut (a croissant-doughnut hybrid), introduced a Kouign-Amann Croissant at his bakery in New York City. This unique twist on the classic pastry showcased the versatility and innovation of kouign amann, solidifying its place in the culinary world.