My New Favorite

I was back in Cebu for a quick over night trip to judge a beauty pageant when I tried for the first time Kouign-amann. Hours after, I can think of nothing else. This bread was sweet and buttery, flaky and soft and truly one of the yummiest things I have ever eaten. I got home and googled this delectable pastry and here is how the ever reliable Wikipedia defines it:

Kouign-amann (pronounced [,kwiɲaˈmɑ̃nː] (kwee nwa-man), Breton pl. kouignoù-amann) is a Breton cake. It is a round crusty cake, made with bread dough containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The resulting cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. The name derives from the Breton words for cake (“kouign”) and butter (“amann”). Kouign-amann is a speciality of the town Douarnenez in Finistère, in the west of France, where it originated in around 1860.


Look at how beautifully crusty and sugary it is the outside is…

Flaky with a really soft inside…YUM!

It was fellow judge and top fashion designer Jojie Lloren who introduced me to this crazy deliciousness. It is available in the Tymad Bistro in Maria Luisa. Now I am on a hunt to find a good one in Manila.

Until then… Dreaming of my next encounter with the sinful treat!

Tymad Bistro Maria Luisa Road, Banilad, Cebu City


  1. Philippe Estienne says:

    Thanks so much for this very nice comment about the Kouign-amann.

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