Pronounced "queen-a-mahn”, this Brittany-based breakfast pastry is a delightful cross between a sticky bun and a croissant. Buttery and flaky, with caramelized sugar throughout its layers, this recipe is all about technique — and it's worth the effort! Click on the class below to register. View & register for our entire class list here~ Click on the class above to register. View & register for our entire class list here~