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Fattiest pastry in Europe
Summary by Castanet
1 Articles
1 Articles
Fattiest pastry in Europe
Made of 30% butter and 30% sugar, the Kouign-amann is pure pleasure. This divinely rich pastry comes from the coastal town of Douarnenez, France, where it was accidentally created in 1860 by a busy baker who had run out of pastries to sell. Quickly, he combined bread dough, butter and sugar, yielding what is now a quintessentially Breton treat. So go ahead. Treat yourself
·Kelowna, Canada
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Leaning Left0Leaning Right0Center1Last UpdatedBias Distribution100% Center
Bias Distribution
- 100% of the sources are Center
100% Center
C 100%
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