National Kouign Amann Day

A kouign amann is a delectable French pastry from Brittany that combines layers of buttery, flaky dough with caramelized sugar. The name literally translates to “butter cake” in the Breton language, and it’s often described as a more indulgent, sweeter cousin of the croissant.

Quick Facts

When is it?: June 20th annually
Tagged as: Food & Drink, Snacks & Desserts
What’s the hashtag?: #NationalKouignAmannDay
When was it founded?: 2015
Who founded it?: b.patisserie in San Francisco

History

The pastry itself was invented in 1860 by Yves-René Scordia in Douarnenez, France. During a busy day when he ran out of cakes, he improvised with bread dough, butter, and sugar, creating what would become the kouign amann. The traditional recipe calls for exactly 40% dough, 30% butter, and 30% sugar, earning it the New York Times’ designation as “the fattiest pastry in all of the world.”

Timeline

1860: First kouign amann created by Yves Scordia in Finistère, France
2015: National Kouign Amann Day established by b.patisserie
2002: Regional contest for Best Kouign-amann of Brittany established

Dates for Next Year

Year	Month and Date	Day
2025	June 20	Friday
2026	June 20	Saturday
2027	June 20	Sunday

Observed

The day is celebrated worldwide, with bakeries offering special kouign amann promotions and pastry enthusiasts trying their hand at making this complex treat at home.

Fun Facts About Kouign Amann

The pastry was created by accident when a baker ran low on ingredients
It’s traditionally baked as one large cake and then sliced
The recipe requires multiple folding techniques similar to puff pastry
It can be made in various flavors including coffee, cocoa, and almond

Quiz

What does “kouign amann” mean in Breton?
In what year was the pastry invented?
What are the three main ingredients?
(Answers: butter cake, 1860, flour-butter-sugar)