Sweet Dreams Are Made Of These
When it comes to sweet indulgences, we’re pretty lucky in Toronto. Especially when Kate is co-captain of the Toronto Underground Market (TUM) and Karen is a member of the committee.
Through the monthly food extravaganza that is TUM, we’ve tasted some of the best cupcakes (Sullivan & Bleeker, Kappukeki), macarons (Katrina’s, 3 Macarons), doughnuts (Dough Toronto), crème brûlée (The Lunch Room), and churros (La Carnita), made with love by Toronto home chefs and food entrepreneurs. (We live blessed lives.)
In the spirit of Ginger Fried Rice’s Paris countdown, I wanted to let you know that this Saturday June 9, TUM guests get to bite into something new.
Brought to us by pastry chef Michelle Rose from Spring Street Bakery, the Kouign amann (pronounced “kween a-mon”) is a round crusty cake made with layers of bread dough and a whole lotta butter and sugar. Thank the heavens for the wondrous miracle of caramelization! The pastry originated from the town of Douarnenez in the west of France around 1860, but its name comes from the Breton language for “Butter Cake”. From what I’ve read, they have become very trendy in Paris. I can’t imagine why.
As we come to the end of this post, I realize that Kouign amann have very little relation to Paris except for the art of patisserie. But as I prepare for our trip, I can’t stop thinking about all the amazing food we will be eating. (It will be an epic battle with our inner fatties.)