Kweenies

What are Kweenies®, you ask? It’s Big Dave’s special take on a famous French pastry.

Like a croissant on steroids. Kouign-amann (“kween a-mahn”), is a Breton cake, described in the New York Times as “the fattiest pastry in all of Europe.” The name comes from the Breton language words for cake and butter. We call them Kweenies because that’s easier to remember. We’ve been fortunate enough to get some international coverage for our Kweenies! They’ve been featured in 20 Minutes (French Daily Newspaper), the Financial Times of London and France Live.

Check out each of the articles by clicking on the photos below (hint: if you can’t read French and you use the Chrome browser, you can translate the article to English that way).

Kweenies have really taken off with our customers. We hope that you’ll get to experience a Kweenie very soon!

We also recently learned there is a Kouign-Amann Society based in France. Here is a bit of info from the Society about this amazing pastry:

The Kouign-Amann was invented in 1860 at Douarnenez, Place Gabriel Péri at the home of Monsieur and Madame Crozon. One day when the store was very busy, the baker Yves René Scordia wanted to quickly supply the shop, he had bread dough, butter and sugar on hand and as he also had to know the puff pastry technique which consists by successively folding the dough, the Kouign-Amann was born. The result was surprising: a flaky cake, full of butter and caramelized sugar with a little taste of hazelnut butter and fermentation under a golden and caramelized crust, this is Kouign-Amann.

In the below video, view the entire baking process with Dominique Ansel in the below episode of Anthony Bourdain’s Raw Craft.