I'm in the midst of planning a bakery extravaganza during a short trip to NYC in late September, and during the course of that discussion some posters recommended the Kouign amann at B. Patisserie. I was just there, and didn't think it looked that great. I've had several from Starter Bakery, and think they're well worth the price.
So ... any thoughts on the merits of the Kouign amann at B. Patisserie vs. Starter Bakery? Do I need to make a return trip to the city?
If you're interested, the NYC thread is at
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