The kouign-amann is an under-appreciated work of art, and Sugar and Sage Bakery has worked up a brilliant rendition. But there are only about a dozen a day.
The Cristo Amann
Chef Bates’ kouign-amanns regularly draw lines and sell out. But her newest creation — the Cristo Amann — is a playful take. A kouign-amann is split in half, dipped in egg batter and griddled in brown butter, then stuffed with griddled ham and melted gruyère. The sandwich is served with a raspberry preserve that has just a touch of chili, which is a wonderful (and clever) touch.
I’ve not inspected a used car I paid thousands of dollars for so closely: this product is perfection. The Carfax report checks out here.
It’s devilishly good. The simple pastry becomes a beautiful sandwich. Because these are so much work — and made to order — there are only 15 or so a day, starting at 11 a.m. each day. Good luck.