Starter Bakery
More than one Nosh peruser demands that Brian Wood’s Starter Bakery brags one the best kouign amanns around. Wood originally sent off his adaptation of the exemplary at Samin Nosrat and Christopher Lee’s presently outdated General Pop-Up Store in 2010. “It was a debilitating occasion on the grounds that nobody truly understood what it was,” he said. Wood, a long-lasting cake cook who likewise expounds on baking and cake, let Nosh know that he showed himself how to consummate kouign amann creation subsequent to being relegated to an article about them for Modern Baking magazine. Through experimentation, he figured out how to make a customary rendition that shows signs of life with a rich, thick bite (his mystery is salted spread and a ridiculous 50-50 proportion of margarine to mixture). The aftereffect of his fastidiousness? Tens no matter how you look at it. His kouign amann recipe, in contrast to the excessively light and too pillowy rendition tracked down today at lesser bread shops, is the outline for truly reproducing the Brittany-based treat. At Starter you can track down them in numerous assortments, including customary (i.e., no filling, which we firmly ask for newbies); self-contradicting chocolate; or blackberry, raspberry and blueberry. (You can likewise find them accessible for buy at region bistros like Souvenir Coffee or Signal Coffee Roasters.) Starter Bakery products are accessible at six East Bay ranchers showcases, or can be requested online for pickup or conveyance in Berkeley.
Doughnut Petit
This Alameda donut shop opened only weeks before the pandemic hit, yet has held tight with a menu of hand made, connoisseur treats. Kouign amanns are on the Donut Petit menu on Tuesday, Saturday and Sunday just, so plan likewise. Notwithstanding the conventional assortment, the pastry kitchen offers filled renditions with flavors like monte cristo, nutella banana, pistachio or strawberry cheesecake. While visiting the little connoisseur donut shop, make certain to look at its numerous nominal contributions — the normal frosted or Fruity Pebbles spotted are a flavorful practice conversely — as well as the incredibly violet ube latte for an additional lift to your looming sugar rush. Doughnut Petit, 711 Santa Clara Ave. (close to Webster Street), Alameda
Highwire Coffee
The Oakland-based café’s five East Bay areas generally offer kouign amanns from San Francisco’s Craftsman and Wolves, with flavors that will generally turn contingent upon the impulses of the Mission District-based outfit: this month, you can anticipate a customary kouign amann or a strawberry jam variant finished off with a small chamomile macron. Why all cakes aren’t lawfully expected to come delegated with a smaller than normal rendition of another baked good is essentially ridiculous. Highwire Coffee has six areas: Rockridge Market Hall, 5655 College Ave. (at Ocean View Drive) Oakland; 2049 San Pablo Ave. (at University Avenue), Berkeley; Flowerland, 1330 Solano Ave. (at Pomona Avenue), Albany; Montclair Village, 2059 Mountain Blvd (at La Salle Avenue), Oakland; 1234 Park St. (at San Jose Avenue), Alameda; 4059 Emery St. (at 40th Street), Emeryville
Pâtisserie Rotha
This Albany cake shop’s hand crafted kouign amanns are accessible Thursday through Sunday, yet you’ll need to arrive right on time as they frequently sell out instantly. All things considered, as per a few fans, Rotha’s are as great, while possibly worse, than B Patisserie’s exceptionally praised ones across the scaffold. Words that beg to be defended! Decide for yourself. Pâtisserie Rotha, 1051 San Pablo Ave. (close to Dartmouth Street), Albany
Seven Hills
Paris-conceived Julien Wagner’s Castro Valley pastry shop offers only one kouign amann, a conventional rendition, however what it needs assortment it more than compensates for in exquisite accuracy. Made in-house and heated to brilliant firm flawlessness, the cakes are accessible the entire week. Seven Hills, 3295 Castro Valley Blvd (at Wilbeam Avenue), Castro Valley
Wingen Bakery
This ranchers market reserve turned blocks and cement has some expertise in bagels and breads, yet fellow benefactor and previous Homestead cake cook Aimee Wingen additionally rehearses the specialty of viennoiserie. Wingen’s chocolate kouign amann, a dull invention made with cocoa-touched overlaid mixture encasing brownie player and chocolate nibs, is now the stuff of legend. This week they’ll offer two new flavors: blueberry lemon curd and sugar coated bacon salted caramel. Wingen Bakery, 50 S. Livermore Avenue (at First Street), Livermor
