A View into Viennoiserie: The Kouign Amann

Though technically a cake made with bread dough, the Kouign Amann joins the flaky-crusted ranks of your typical viennoiserie fare with its occasional laminated layers. Originating in Brittany, a French region well-known for its heavy use of butter in its cuisine, the Kouign Amann is a culinary testament to its rich taste -- so much so that it was dubbed by the New York Times as "the fattiest pastry in all of Europe."

For more on the pastry, check out Great Big Story's video on the Kouign Amann below:

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