The problem with the kouign amann at a lot of elite bakeries in the USA like Dominique Ansel, b Patisserie, and Manresa Bread is they make their kouign amann into single muffin size dainty servings with a refined laminated croissant dough that tastes reallllly good but costs at least USD $5 so you end up being too broke to be the champion viennoiserie eater you were meant to be.
But then you go to Montreal and realize, Michelin is too behind on the times to be here at the moment, USD has more buying power than CAD currently and OMG they make the kouign amann OLD SCHOOL where it's a huge freaking cake the size of a tricycle wheel of flaky butter pastry that is cut like a damn deep dish pizza and IS IT SERIOUSLY $2 a slice!! Wtf this has more calories than deep dish pepperoni pizza and I better have someone nearby that knows the Heimlich maneuver bc shit is going DOWN (my gullet).
HALLELUJAH! I love butter!!!!!!!!!