Earlier this spring, in a large feature about one of the biggest food trends of the year, The New York Times declared that “We Will Never Reach Peak Croissant.” In addition to being downright ...

Bay Area residents who have developed a fondness for kouign amann (truth be told, it’s a dangerous obsession, right?) know that we haven’t always had this crisp, caramelly version of a French ...

Fourteen years ago, Brian Wood was one of the first pastry chefs to introduce kouign-amann to the Bay Area. Now, a year since his wholesale business Starter Bakery opened its inaugural retail space in ...

Start the day with kouign-amann, a labne-filled croissant, or freshly dipped doughnuts. The morning pastries here are lovely—apricot-topped croissants, turnovers with chocolate and pastry cream—and so ...