Here’s how to pronounce this delicious pastry’s name: (queen-ah-MAN), ‘kouign’ meaning cake and ‘amann’ meaning butter. How can you go wrong with those two ingredients? Last fall, this pastry began taking the U.S. by storm beginning in San Francisco. Kouign-amann originated around 1860 in Brittany, France, in a town called Douarnenez in Finistère. Imagine flaky, buttery, delicate layers of croissant dough — but before it is baked each layer is sprinkled with sugar before it is folded. The result is an intense caramelization, from the crunchy, buttery, sugary top all the way down to the bottom layer: All the while leaving the layers soft, tender, and yes, buttery.