Kouign-amanns with Avery Ruzicka at Manresa Bakery

We visit the Manresa Bakery in Los Gatos, California with Partner, Founder and Head Baker Avery Ruzicka. Chef Ruzicka shows us the secrets to making her classic pastry Kouign-amanns, originally from Brittany, France. She deliciously layers her pastry with raspberry plum jam and creamy French butter.
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

[@Shell.29]

I've had kouign-amanns without jam and adored it. These look delicious!

[@Astarstruckfan]

Yes, just beautiful!

[@patrickn8355]

Beautiful

[@SweetHomeDelights]

Clean bakery environment

[@EmmTASTY]

Amazing recipe! 😊

[@VulcanLogic]

These are not classic Kouign-Amann, but they still look good.