Advanced registration required. RBA Members: $15Non-Members: $25Join RBA and Certified Master Baker Didier Berlioz to learn how to make the perfect Kouign-Amann. Hailing from the Brittany region of France, the Kouign-Amann comes from the Breton language meaning “butter” & “cake.” Laminated dough folded with sugar gives Kouign-Amann its characteristically caramel flavor.