If you were going to do an in depth and scientific study on Paris' best Kouign Amann, what would be your prioritized list? (Also would appreciate suggestions for a good alterations tailor...) My pastry-hating husband has suddenly become an addict after sampling the product at San Francisco's new B Patisserie (photo of product below).
Also am puzzled by the spiraled, snail-shaped KA I have seen in Paris. I am used to the "corners turned in to make a circle" shape that I've seen i Brittany. What's the score with snail vs circled square?