DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 8月21日 04時02分

It’s all about fast hands when laminating DKAs (Dominique’s Kouign Amman), as the dough needs to stay cold so the butter and sugar don’t melt when you’re making the folds. The end result is all those crispy flaky layers and caramelized crunchy crust outside, and tender gooey layers on the inside.

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khayecoco @dominiqueansel i went there last week. And i had to repeat my order 3 times and i ended up goin home without the kouign aman i bought.

trisha.henry MmmmmMmmmmm... can’t wait to be back in NYC for these! Wishing these could stay fresh and ship to Florida! 🤤

trisha.henry @hot_coffee_mom and @mischthefish4 these were what I was telling you about! Soooooooooo good! 🤤

badlyphotographedfood What if you did this on one of the Thai rolled ice cream "pans"....

emma_li1 @nehamadhotra the quality content u get when u follow him

j_chun i was wondering, why is kouign amman served “upside down”

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