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Enriched Malted Wheat Flour (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Dry Butter, Sugar, Unsalted Butter, Eggs, Yeast, Salt, Modified Corn Starch, Cinnamon, Dough Conditioner (wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes).
Invented in Brittany, in the west of the France, around 1860, this pastry takes its name from the words Cake (”Kouign” in the local dialect) and Butter (”amann”). Typically finished with caramelized sugar, you can now enjoy this buttery sweet treat at home and share Petits Pains at home!
It was in February of 2013 that Alain Bourgade and Mehdi Boudiab decided it was time to combine their half-century of cooking and baking skills to start their own venture, Petits Pains in Burlingame, CA. Their histories as a Michelin Star Chef and Master Baker provide the backdrop to create the wondrous quality of the breads and breakfast pastries the Petits Pains brand is known for today. Additionally, to support their culinary skills, they have added to the stage a modernized manufacturing plant with new, state-of-the-art baking equipment from France, Italy and the USA. There is now a great team of artisan bakers trained to meet the company’s exacting standards and exceed our customers’ expectations.
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