To start off the new year I went on a sweets crawl of Beverly Hills with my friends Krista Simmons and Nick Wilson. It was epic sweetness overload and the highlight of it was Bouchon Bakery. I could have spent the entire day in that sweet little spot devouring everything they had to offer. From canele’s to chocolate bouchons to bread pudding and even pretzels there was nothing here that I didn’t fall head over heals in love with!
The “queen” of Bouchon Bakery’s pastries truly is the kougin-amann (prounounced queen ah-mahn). The kougin-amann hails from Brittany, France. It is folds of lamenated dough (think croissant meets palmier) sprinkled with butter and sugar with a caramelized sugar bottom. Bouchon’s kougin-amann is doughy and delicate with a sugar coated bottom like a creme brule. It is a disc of caramelized sugar that shatters with each bite, sticky and addictive. This pastry is absolutely heavenly- rich, decadent sugary perfection.
You can also enjoy this kougin-amann in bread pudding form. Yes even more butter and sugar, warm and gooey and luscious. Ask for it warmed if you are enjoying it at the bakery or heat it up at home.
Another favorite was the seasonal almond croissant. It was floral, zesty gorgeouness. Perfectly flaky, tender and packed with winter citrus. I can’t wait to try their summer version!
Read more about our sweet crawl through Beverly Hills here.