As my thoughts (and cravings) keep getting swept away by sticky-sweet cakes and bits— thanks to articles like the one by Melissa Clark about Molly Killeen’s St. Louis Gooey Butter Cake and posts by Dorie Greenspan and David Leibovitz—my partner and his wife, the great Lionel and Sylvia, baked a kouign amann and shared a slice with me.
It wasn't as oozingly gooey as the kouignette I tried in Nantes last month. But nor was it a dense, mushy and sweet that would have made my head spin into orbit. As everything they make is, it was quite tasty. But I'm still on the hunt for that achingly perfect treacly bit of magic.
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