Albatross | Queen A

The queen of indulgent pastries: The Queen A

Albatross Bakery's take on the Breton's signature pastry; the Kouign Amann

A tricky little pastry to perfect:

The process starts with Albatross' croissant dough, with a little extra salt to bring out the sweetness, knotted into the Queen A's characteristic shape, then caramelised with sugar and butter. Finally, it is topped with a pinch of crunchy sea salt.

As the Bretons say:

"mais pour le manger, tous égaux !"
    (anyone can try, few succeed)

The results is a sweet-salty pastry, crispy on the edges, gooey in the middle and impossible not to go in for more.

Supplied by Albatross Bakery, Graefestr.