Telestar calls Dominique the “King of Kouign Amann”

25th February 2012

Kouign Amann, pronounced KWEEN AH-MAHN, is a well-known pastry in Brittany that has just hit stateside. While it’s often been called a “caramelized croissant”, this pastry requires a lot more hand technique as sugar is also layered into the dough on top of butter. Because there is the addition of sugar, the dough cannot rest …

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Food & Wine Magazine selects our hot chocolate as one of the best in the US

19th February 2012

Food & Wine Magazine staff scoured the states for their favorite cup of hot cocoa and chose ours as one of their best. Made with real Valrhona chocolate, our hot chocolate is intensely chocolate-y without being overly sweet. The special twist? A frosty chocolate foam on top that adds a different textural and temperature dimension. …

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