Skip to main content

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.


Photo by Jacob Boynton

Listen Now


Our Magazine

Never Miss An Issue

Subscribe now to receive our fall issue, out this Sept. Oh, and subscriptions always ship free 🍒

Subscribe Now

Become A Bombesquad Member

Network with other members and support their foodie businesses

Join Now

Never Miss an Episode

Stay up to date on the latest Cherry Bombe episodes, straight to your inbox

Thanks! Your submission has been recieved

Something went wrong. Please try again later