I can’t remember when did I start falling in love with Kougin-amann but it has become a pastry that I must have alongside a 🥐. They have their own BKA, but I chose the traditional one that’s alluring as it’s so deliciously flaky yet slightly dense on the inside. I love the caramelized sugar coating for its crisp which was surprising since the sweetness was reasonable. Just imagine how buttery it is, as it’s laminated with Elle & Vire 82% French butter and made with 2-day fermented dough.