The Magic Of Kouign-Amann With Manresa Bread Founder Avery Ruzicka

Avery Ruzicka is the founder and head baker of Manresa Bread in the San Francisco Bay Area. On today’s episode, Avery and host Jessie Sheehan walk through Avery’s recipe for kouign-amann, the buttery, laminated pastry with a caramelized crunch from the Brittany region of France. Avery describes the layering process necessary to create its texture, including how to “letter fold” the dough, and she explains how to keep your butter at just the right temperature throughout the process.Thank you to Plugrà Premium European Butter for supporting our show. Visit Cherry Bombe’s Event Calendar for our upcoming event dates, details, and tickets. Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at CityVox StudiosShe’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Avery: Instagram, Manresa BreadMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookSubscribe to Cherry Bombe Magazine here.