Often credited as being one of the first to bring the now ubiquitous kouign amann (a traditional Breton pastry layered with obscene amounts of butter) to the Bay Area, Brian Wood has some new tricks ...

Earlier this spring, in a large feature about one of the biggest food trends of the year, The New York Times declared that “We Will Never Reach Peak Croissant.” In addition to being downright ...

Lately Fort Worth’s favorite Central European-inspired bakery, Swiss Pastry Shop, has been buzzing. This month they’ve partnered with Martin House Brewing Co. to create a brew that pays homage to the ...

Bay Area residents who have developed a fondness for kouign amann (truth be told, it’s a dangerous obsession, right?) know that we haven’t always had this crisp, caramelly version of a French ...

We'll be honest: Making kouign amann pastries requires good butter, a willingness to use more sugar than you thought possible, some forethought and a positive attitude about steps. Yet given how the ...

Although Ti Kouz has stopped serving krampouz, Bay Area eaters are still struggling to pronounce Breton words thanks to Starter Bakery. Its signature pastry, the kouign amman (queen ah-mahn), is a ...