Best Kouign-Amanns in Sydney

Updated March 3rd, 2023


There are just five ingredients in a kouign-amann (just pronounce it “queen ah-mahn” and that’s close enough). Flour, salt, yeast, butter and sugar. That’s it. Doesn’t sound like much, right? So why is this pastry from a sleepy Breton town in northern France showing up in cake cabinets across Sydney?

It’s less about the ingredients, and more about the proportions. A kouign-amann is about 30 per cent sugar and 30 per cent butter – the dough’s only really there to keep the whole thing together – making it one of the sweetest and fattiest pastries out there.

Take a slab of butter, place it in yeasted bread dough, roll out and fold it repeatedly, then cover it with a mixture of sugar and salt. As the kouign-amann bakes, the butter steams the dough on the inside, which separates it out into airy layers. On the outside, the sugar and salt combine to make a glossy, crisp, caramelised exterior. The result is a muffin-sized miracle of crunch, fluff, salt and sugar.

It’s buttery, it’s sweet and it’s dangerously good with a coffee. So head to one of these bakeries and give one a try. Your mornings might never be the same.

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Best Bakeries in Sydney

  • Nadine Ingram’s beloved bakery serves two distinct takes on the Breton pastry. The first is a tahini and apple kouign-amann, available on Wednesdays and Thursdays. The second is a pistachio and orange number, available Fridays and Saturdays. Both will set you back $10.50.

  • You won't always find kouign-amanns at this Sydney-famous Portuguese bakery But when you do see one – pull the trigger. You won't regret it. Tuga often tries different things with its kouign-amann, and past renditions have included special fillings and toppings – like this one filled with pistachio cream.

  • A coffee and kouign-amann in the morning is one way to experience this all-day French bistro and bakery. The other? Salade niçoise and chardonnay at lunch. You have a tough decision to make.

  • There are more than 20 pastries to try at this top Sydney patisserie, and kouign-amanns are a menu mainstay. They're classic and simple here: dense, buttery and topped with caramelised sugar.

  • This sleek bakery is renowned for its experimental croissants. But when the Kouign-Amann crops up as a special, it’s usually a faithful version of the Breton pastry: a disc of sugar and butter that's soft inside with a crisp, caramelised shell.

  • Whether you visit Staple’s Seaforth, Cromer or Manly bakeries, there’s a fine chance you’ll happen upon a cracking kouign-amann. Past iterations include classic to cardamom-dusted. Don’t forget to pick up a loaf of bread while you’re at it.

  • A former Flour and Stone and Cornersmith pastry team are on the tools at this sleek South Sydney bakery. As well as croissants, fruit-filled danishes and tarts, they’re also baking classic kouign-amanns. Grab one of everything and make for the beach.