Le Marais Kouign Amann Baton, Set of 12
- Vendor Shipped
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Since opening in 2013, Le Marais Bakery in San Francisco has wowed customers with authentic French croissants that transport them to Paris with every flaky, buttery bite. Now you can enjoy Le Marais pastries at home with our exclusive treats, which arrive frozen for baking in your own kitchen. Owner Patrick Ascaso created these swirled croissant sticks based on a treat he discovered in a Parisian patisserie. A twist on the traditional Breton kouign-amann pastry, these baton-shaped croissants have a crisp, caramelized finish and a rich vanilla buttercream filling. Perfect for dunking into coffee.
- 12 kouign-amann batons; 1 lb. 10 oz. total.
- Shipped frozen.
- To prepare, let pastries thaw for 8 hours, brush with egg wash and bake (see Use & Care for more info).
- Made in USA.
- Use & Care
- Pastries ship frozen with dry ice, which may have evaporated. This is normal. Please take care not to touch dry ice with bare hands. Upon receipt, remove pastries from shipping container and place in freezer, where they will keep for up to 90 days.
- Place frozen pastries 3 inches apart on buttered baking sheet and defrost in the refrigerator overnight. Preheat oven to 375˚F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over pastries. Bake until golden brown, 15–20 minutes. Let cool and serve warm or at room temperature.
- Please note: It is normal for some of the butter and sugar to caramelize on the baking sheet.
- Organic all-purpose flour, organic milk, butter, starter, organic high-gluten flour, sugar, salt, yeast (osmo), malt. Buttercream filling: Sugar, butter, organic cream, vanilla.
- All butter comes from grass-fed cows.
Please allow up to two weeks for processing and delivery of perishable items, which are shipped two-day delivery to ensure freshness. Perishable items are not eligible for rush shipping. We do not ship perishable items outside the contiguous 48 states or P.O. Boxes.
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At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned. View Full Returns Policy.
- More About Le Marais Bakery
Le Marais Bakery in San Francisco is winning top reviews for its authentic French croissants that whisk you away to Paris with their dreamy-light textures and superb flavors. Owner Patrick Ascaso, inspired by the boulangerie of his childhood in Arpajon, France, opened Le Marais in 2013. His recipes marry classic European techniques with fresh local California ingredients. All of the bakery's doughs are made in the artisanal tradition, with natural starters and long fermentation periods, hand mixed and rolled in small batches each day. Williams Sonoma is pleased to partner with Le Marais so that customers can bake and enjoy these amazing pastries at home.
Rated 1 out of 5 by wonks from Flat, greasy and underwhelming. I made these this morning. I let them "rise" overnight on a cookie sheet on a silpat and covered lightly with parchment paper. In the morning ( they hadn't risen at all ) I preheated the oven to 375 degrees, lightly coated them with egg wash and water as instructed; ( when the temperature of the oven had reached 375 so they wouldn't be weighed down too long with the moisture ) and baked according to their directions. After 18 minutes they still weren't done, were flat as a pancake and looked nothing like their photo. I cooked them a few minutes longer and took them out when I thought they'd burn at the ends if left in any longer. They grew larger in the oven but looked very amateurish. And the middle was mushy and the ends were tasteless. I've purchased Classic and Chocolate Croissants from Jean-Yves Charon on the WS site and they always turn out GREAT! I'm sticking with that brand as Le Marais isn't comparable in any way, shape or form. Or taste.Date published: 2018-04-28