There's a next level': 10 more delicious French pastries to try

There’s a next level of French pastries to explore, showcasing kouign amann from Brittany and other regional delights. The Breton butter-forward kouign amann, born in Douarnenez in the 1860s, is now crafted by a professional association of artisans under Pascal Jaïn’s bakery, reflecting Brittany’s dairy excellence. Across Bordeaux, cannelé—baked in beeswaxed copper molds with a long maturation—offers a caramelized exterior and complex interior. Parisian religieuse and its nun-inspired towers, and choux buns with craquelin coatings from Carl Marletti, illustrate the range. The piece also highlights historically resonant treats like nonettes and pets-de-nonnes, blending culinary heritage with contemporary twists.