Surrounded by the Atlantic Ocean, Brittany — France’s northwesternmost region — is a hilly peninsula known for culinary specialties such as galettes, cider and seafood. For France-based food writer and photographer Guillaume Marinette (guillaume.marinette), though, the real star of the region is the kouign-amann, a rich, layered pastry with a crispy, caramelized exterior and soft, buttery interior. (It helps that Breton butter is arguably the best in the world.)
This decadent treat originated in the town of Douarnenez in the early 20th century; its name translates to "butter cake" in Breton. Not surprisingly, the main ingredients are flour, butter and sugar, which result in a slightly flaky texture reminiscent of a croissant.
Guillaume likes the pastry so much, he used it as inspiration for a savory pizza with a fresh cream base, onions and another regional specialty, andouille de Guéméné, a smoked sausage made from pork and chitterlings. A scattering of sea beans, a nutrient-dense saltwater succulent also known as sea asparagus, serve as a crisp, salty accent. Pair it all with this flaky pizza dough, and we dare you to find a better salty-sweet pizza that’s somehow both light and filling.
