Marie Morin put the spotlight on its region and its know-how with thos breton pure butter speciality.

Appreciate snack time with this generous pastry without colourings nor preservatives. A partnership with Arnaud Troalic, a breton pastry chef who won the prize of “the best Kouign-Amann of Britanny 2016”. This Kouign-Amann, “butter cake” in breton, prepared by hand is a bread dough covered by butter and sugar. Crusty outside and moist inside, it is a real delight !

Our secret : it tastes even better warmed up !


Salted butter 30%, sugar, wheat flour, water, milk powder, baking powder, salt.

The bold ingredients are intended for the intolerant or allergic people.

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