Chocolate Kouign Amann
Our croissant dough layered with sugar and sea salt, formed into an origami type square, and baked dark to caramelize the sugar. It’s slightly salty with an almost custardy inside from a brush of house-made orange flower vanilla bean syrup and discs of house-made chocolate ganache. Like a cross between a Pain Au Chocolat and a Wonder Bun!
Our croissant dough layered with sugar and sea salt, formed into an origami type square, and baked dark to caramelize the sugar. It’s slightly salty with an almost custardy inside from a brush of house-made orange flower vanilla bean syrup and discs of house-made chocolate ganache. Like a cross between a Pain Au Chocolat and a Wonder Bun!
Our croissant dough layered with sugar and sea salt, formed into an origami type square, and baked dark to caramelize the sugar. It’s slightly salty with an almost custardy inside from a brush of house-made orange flower vanilla bean syrup and discs of house-made chocolate ganache. Like a cross between a Pain Au Chocolat and a Wonder Bun!