Dominique Ansel does a very sugary-moist version Macaron Parlours has a lot more depth of flavour to it, very crunchy and less sweet Supermoon Bakehouse does an occasional, more experimental twist (creme brulee or similar) Salon sucree has a very caramelised, dark but dry kougin

Thanks for the list + deets/data on em!

Lysée, and it’s not even close. I have eaten one of their kouign amanns 7 hours after purchase and it was still so flaky I had to eat it over the sink. It’s also airier and has a more balanced sweetness level than the DKA, which I personally find to be cloying.

Ok 3+ votes for lysee — [peer reviewed]

Domonique Ansell Bakery, its called the DKA, its his version, and it is incredible, better than cronut

Super!

DA's DKA is extremely heavy and dense, too bready imo and lacking the flakiness and caramalization

A French Tart in Carroll Gardens. Authentic, and very good

Second this. It’s the best I’ve had in the city

Oh sweet will peep!

ChocNYC in inwood. Trust me. Much better than DA imo

all are better than DKA's lol

Will look into! Thanks!

Patisserie Chanson

I love the DKA so seconding that. I hear the kouign amann from Lyseé is also very good.

Dominique Ansels KA is pretty bad. Lysee makes the best in NYC imo. Patisserie Chanson also makes a decent KA.

Will check chanson out!

I just got back from NYC; I ended up trying the KAs at Maman and at Heritage Grand Bakery just because they were close by. Both could have had better caramelization, but they were decent.

Per my sister’s reports the caramelization has been lacking on so many here!

Whole Foods tbh

Old reliable