Some day, perhaps, we'll have a standout kouign amann in every New York neighborhood. But for now I'm grateful for what we have: Dominique Ansel's, of course, and Bouchon Bakery's uptown, and also Macaron Parlour's ($3),* which evolved from a jam-filled kouign amann-like croissant that's still on the menu.
* Also one of the stops on our Stray Boots tour of East Village sweets.
If Dominique Ansel's is all about buttery richness, and Bouchon's goes for densely packed layers and an especially crackly crust, Macaron Parlour's is for those who like their pastries a little sweeter. It sports a sugar crust that glistens like a glaze, with a slightly honeyed-caramel profile that boosts the pastry's subtly buttery innards. Macaron Parlour plans to add ice cream to the menu soon; if you ask extra nice you might be able to convince them to make a kouign amann ice cream sandwich for you.
Macaron Parlour Patisserie
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