During the day that we spent in Saint Malo, we ate a little of this and that, I didn't take many pictures. The Kouign Amann seen above is one of my absolute favorites. It is a little like a creme puff but crispy and more airy (and often no filling). It is a round flakey cake, made with bread dough containing layers of butter (lots of butter) and sugar folded in, similar in fashion to puff pastry albeit with fewer layers and more flakey. The resulting cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. The name derives from the Breton words for cake (“kouign”) and butter (“amann”). We must have eaten at least a half a dozen of this light and flaky cake. Unfortunately, I did not take a picture of the place that sells them, but if you go, you will recognize the sign and the line waiting to buy.