6 am, Saturday, December 2nd, 2017, 316 Mont-Royal Ave E. Valerie Nantes, baker at Au Kouign Amann is turning over kouign amanns from the oven after they have cooked for 28 minutes. The bakery is ready for the busiest day of the week and will make

6 am, Saturday, December 2nd, 2017, 316 Mont-Royal Ave E.

Valerie Nantes, baker at Au Kouign Amann is turning over kouign amanns from the oven after they have cooked for 28 minutes.

The bakery is ready for the busiest day of the week and will make 70 kouign amanns for its loyal weekend customers.

Valerie is weighing butter to make the kouign amann's doughs - a specialty from France, Brittany which means butter cake in Breton.  Each kouign amann requires 500g of butter mixed with bread dough.

Valerie is weighing butter to make the kouign amann's doughs - a specialty from France, Brittany which means butter cake in Breton. 

Each kouign amann requires 500g of butter mixed with bread dough.

Even though Aaron Prado baker at Au Kouign Amann is used to using an electrical laminoir to spread the dough, Valerie Nantel is helping him manually using a rolling pin: the same tool traditionally used by farmers around 1860.

Even though Aaron Prado baker at Au Kouign Amann is used to using an electrical laminoir to spread the dough, Valerie Nantel is helping him manually using a rolling pin: the same tool traditionally used by farmers around 1860.

Valerie, baker at Au Kouign Amann is spreading the dough with a rolling pin, early morning on Saturday, December 2nd, 2017. Once the dough is perfectly smooth and even, Valerie shapes them a round shape using a mold.

Valerie, baker at Au Kouign Amann is spreading the dough with a rolling pin, early morning on Saturday, December 2nd, 2017.

Once the dough is perfectly smooth and even, Valerie shapes them a round shape using a mold.

Aaron presses butter together with bread dough. This process is key in the making of the kouign amman since the secret of the kouign amann is a perfect balance of butter and bread dough that gives it its unique mouth-watering fondant crispness

Aaron presses butter together with bread dough. This process is key in the making of the kouign amman since the secret of the kouign amann is a perfect balance of butter and bread dough that gives it its unique mouth-watering fondant crispness.

Valerie Nantel mixes sugar syrup with the dough before baking it for 28 minutes. The thick syrup made of water and sugar will slowly caramelize while baking and will give the kouign amann its golden crust and unique caramel-buttery taste.

Valerie Nantel mixes sugar syrup with the dough before baking it for 28 minutes.

The thick syrup made of water and sugar will slowly caramelize while baking and will give the kouign amann its golden crust and unique caramel-buttery taste.

Valerie Nantel puts the kouign amanns in the oven for 28 minutes of baking. Then she will turn them over and will put them back to bake for an extra 10 minutes, that process will give the kouign amanns their final golden look.

Valerie Nantel puts the kouign amanns in the oven for 28 minutes of baking.

Then she will turn them over and will put them back to bake for an extra 10 minutes, that process will give the kouign amanns their final golden look.

Valerie adds almond cream to raspberries and almond danoises, while the the kouign amanns are baking. In the meantime, her colleague Aaron is prepping some croissants.

Valerie adds almond cream to raspberries and almond danoises, while the the kouign amanns are baking. In the meantime, her colleague Aaron is prepping some croissants.

Valerie flips over the kouign amanns using a simple pan without a handle, then puts them back in the oven for 10 more minutes.

Valerie flips over the kouign amanns using a simple pan without a handle, then puts them back in the oven for 10 more minutes.

Valerie cleans her workspace before taking out the kouign amanns from the oven. Valerie needs to do so to prevent flour from sticking to the hot pans.

Valerie cleans her workspace before taking out the kouign amanns from the oven.

Valerie needs to do so to prevent flour from sticking to the hot pans.

Valerie takes out the kouign amanns from the oven after 10 minutes.

Valerie takes out the kouign amanns from the oven after 10 minutes.

Nicolas Henri, owner of Au Kouing Amann is making baguettes. After lots of experiments, Nicolas Henri noticed that today’s dough was too soft. Valerie and Aaron are laughing as it’s a great day for the kouign amanns but a poor day for baguettes. T

Nicolas Henri, owner of Au Kouing Amann is making baguettes.

After lots of experiments, Nicolas Henri noticed that today’s dough was too soft.

Valerie and Aaron are laughing as it’s a great day for the kouign amanns but a poor day for baguettes. The bakery stopped making baguettes as they wanted to focus only on the kouign amann. Pressured by its loyal yet gourmand customers, Nicolas Henri decided to make baguettes again.

A golden kouign amann is ready to be devoured by the first few lucky customers that will have the chance to take a bite of a warm, buttery, soft yet crispy kouign amann. The kouign amann is a traditional cake from Britany made by farmers, exported

A golden kouign amann is ready to be devoured by the first few lucky customers that will have the chance to take a bite of a warm, buttery, soft yet crispy kouign amann.

The kouign amann is a traditional cake from Britany made by farmers, exported in Montreal on Mont-Royal Avenue by a Jewish baker 79 years ago.

6 am, Saturday, December 2nd, 2017, 316 Mont-Royal Ave E. Valerie Nantes, baker at Au Kouign Amann is turning over kouign amanns from the oven after they have cooked for 28 minutes. The bakery is ready for the busiest day of the week and will make
Valerie is weighing butter to make the kouign amann's doughs - a specialty from France, Brittany which means butter cake in Breton.  Each kouign amann requires 500g of butter mixed with bread dough.
Even though Aaron Prado baker at Au Kouign Amann is used to using an electrical laminoir to spread the dough, Valerie Nantel is helping him manually using a rolling pin: the same tool traditionally used by farmers around 1860.
Valerie, baker at Au Kouign Amann is spreading the dough with a rolling pin, early morning on Saturday, December 2nd, 2017. Once the dough is perfectly smooth and even, Valerie shapes them a round shape using a mold.
Aaron presses butter together with bread dough. This process is key in the making of the kouign amman since the secret of the kouign amann is a perfect balance of butter and bread dough that gives it its unique mouth-watering fondant crispness
Valerie Nantel mixes sugar syrup with the dough before baking it for 28 minutes. The thick syrup made of water and sugar will slowly caramelize while baking and will give the kouign amann its golden crust and unique caramel-buttery taste.
Valerie Nantel puts the kouign amanns in the oven for 28 minutes of baking. Then she will turn them over and will put them back to bake for an extra 10 minutes, that process will give the kouign amanns their final golden look.
Valerie adds almond cream to raspberries and almond danoises, while the the kouign amanns are baking. In the meantime, her colleague Aaron is prepping some croissants.
Valerie flips over the kouign amanns using a simple pan without a handle, then puts them back in the oven for 10 more minutes.
Valerie cleans her workspace before taking out the kouign amanns from the oven. Valerie needs to do so to prevent flour from sticking to the hot pans.
Valerie takes out the kouign amanns from the oven after 10 minutes.
Nicolas Henri, owner of Au Kouing Amann is making baguettes. After lots of experiments, Nicolas Henri noticed that today’s dough was too soft. Valerie and Aaron are laughing as it’s a great day for the kouign amanns but a poor day for baguettes. T
A golden kouign amann is ready to be devoured by the first few lucky customers that will have the chance to take a bite of a warm, buttery, soft yet crispy kouign amann. The kouign amann is a traditional cake from Britany made by farmers, exported

6 am, Saturday, December 2nd, 2017, 316 Mont-Royal Ave E.

Valerie Nantes, baker at Au Kouign Amann is turning over kouign amanns from the oven after they have cooked for 28 minutes.

The bakery is ready for the busiest day of the week and will make 70 kouign amanns for its loyal weekend customers.

Valerie is weighing butter to make the kouign amann's doughs - a specialty from France, Brittany which means butter cake in Breton. 

Each kouign amann requires 500g of butter mixed with bread dough.

Even though Aaron Prado baker at Au Kouign Amann is used to using an electrical laminoir to spread the dough, Valerie Nantel is helping him manually using a rolling pin: the same tool traditionally used by farmers around 1860.

Valerie, baker at Au Kouign Amann is spreading the dough with a rolling pin, early morning on Saturday, December 2nd, 2017.

Once the dough is perfectly smooth and even, Valerie shapes them a round shape using a mold.

Aaron presses butter together with bread dough. This process is key in the making of the kouign amman since the secret of the kouign amann is a perfect balance of butter and bread dough that gives it its unique mouth-watering fondant crispness.

Valerie Nantel mixes sugar syrup with the dough before baking it for 28 minutes.

The thick syrup made of water and sugar will slowly caramelize while baking and will give the kouign amann its golden crust and unique caramel-buttery taste.

Valerie Nantel puts the kouign amanns in the oven for 28 minutes of baking.

Then she will turn them over and will put them back to bake for an extra 10 minutes, that process will give the kouign amanns their final golden look.

Valerie adds almond cream to raspberries and almond danoises, while the the kouign amanns are baking. In the meantime, her colleague Aaron is prepping some croissants.

Valerie flips over the kouign amanns using a simple pan without a handle, then puts them back in the oven for 10 more minutes.

Valerie cleans her workspace before taking out the kouign amanns from the oven.

Valerie needs to do so to prevent flour from sticking to the hot pans.

Valerie takes out the kouign amanns from the oven after 10 minutes.

Nicolas Henri, owner of Au Kouing Amann is making baguettes.

After lots of experiments, Nicolas Henri noticed that today’s dough was too soft.

Valerie and Aaron are laughing as it’s a great day for the kouign amanns but a poor day for baguettes. The bakery stopped making baguettes as they wanted to focus only on the kouign amann. Pressured by its loyal yet gourmand customers, Nicolas Henri decided to make baguettes again.

A golden kouign amann is ready to be devoured by the first few lucky customers that will have the chance to take a bite of a warm, buttery, soft yet crispy kouign amann.

The kouign amann is a traditional cake from Britany made by farmers, exported in Montreal on Mont-Royal Avenue by a Jewish baker 79 years ago.

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