Flavor Notes: Caramel, buttery richness, a hint of warmth
Crumb: Crunchy, flaky and buttery
Perfect for: A morning coffee, a celebratory treat, to be enjoyed simply
Second only to canelés, the Kouign-amann is, to me, a perfect pastry; the flavor of what people mean when they say a slice of heaven. It’s simple, balanced, and a delight in every sense. With so few ingredients, it becomes a pure expression of patience and craft, proving the importance of time as a flavor in baking
Our Kouign-amann goes through thirty-six hours before being baked in their sugared tins, emerging as caramelized angels; crisp, buttery, and glowing with sweetness.
Carolina Ground’s NuEast Hard Rent Winter Wheat
Asheville, North Carolina
A modern, hard winter wheat was conceived at NC State in 2009 to bring hard winter wheat production to the southeast.
Historically, the Mid-Atlantic South has grown almost exclusively soft wheat (lower protein, better for crackers, noodles, etc). However, the growing resurgence of bakers has brought much traction for hard wheats such as NuEast.
Flavor Notes: Caramel, buttery richness, a hint of warmth
Crumb: Crunchy, flaky and buttery
Perfect for: A morning coffee, a celebratory treat, to be enjoyed simply
Second only to canelés, the Kouign-amann is, to me, a perfect pastry; the flavor of what people mean when they say a slice of heaven. It’s simple, balanced, and a delight in every sense. With so few ingredients, it becomes a pure expression of patience and craft, proving the importance of time as a flavor in baking
Our Kouign-amann goes through thirty-six hours before being baked in their sugared tins, emerging as caramelized angels; crisp, buttery, and glowing with sweetness.
Carolina Ground’s NuEast Hard Rent Winter Wheat
Asheville, North Carolina
A modern, hard winter wheat was conceived at NC State in 2009 to bring hard winter wheat production to the southeast.
Historically, the Mid-Atlantic South has grown almost exclusively soft wheat (lower protein, better for crackers, noodles, etc). However, the growing resurgence of bakers has brought much traction for hard wheats such as NuEast.
