These are the beloved pastries and treats that keep San Franciscans lining up. For half a decade now, the kouign amann has been a staple in San Francisco pastry cases. With origins in Brittany, France, this treat can be thought of as a mix between a palmier cookie and a croissant. At B. Patisserie, chef Belinda Leong has been perfecting her version of this treat, something like a caramelized croissant, for 12 years. Flaky, light, crunchy, gooey, buttery and addictive are all fitting descriptors.