Kouign (cake) amann (butter) is referred to by the New York Times as the "fattiest pastry in all of Europe", and Manresa's take does not disappoint. Buttery flavors with a light and flakey texture sure to melt in your mouth.
White flour, water, sugar, salt, fresh yeast, barley malt syrup, butter. 8" diameter, feeds 6-8.
* You will be asked to show ID upon delivery if ordering alcohol