There are bakeries that specialize in a bit of everything, and then there’s Au Kouign-Amann, which has been laser-focused on one thing since the early ’90s: making the best version of its namesake pastry in town. A Breton invention built from butter, sugar, and time, kouign-amann walks the line between croissant and caramelized fever dream—and the one here is as close to textbook as you’ll get outside Douarnenez. French pastry chef Daniel Fourne opened the place; Normandy-born baker Nicolas Henri keeps it going, turning out golden rounds that sell out fast. The croissants, chaussons, and other viennoiseries aren’t just backup dancers—they’re worth the detour. But the reason people queue down Mont-Royal East in all seasons is that unmistakable smell of butter and sugar meeting heat. There’s a reason this tiny space with barely any seating has stayed packed for over three decades: it’s not trying to chase trends—it’s just that good.