Don’t call it Nutella. Yes, Maison Giraud pastry chef Noubar Yessayan produces his own version of the famed chocolate hazelnut sauce that Pietro Ferrero created in Italy in 1946. Ferrero clearly deserves his flowers for masterminding Nutella in his Alba pastry shop. He also built a family empire. However, Ferrero fell short of Yessayan’s feat. He failed to add Nutella to a delectable kouign amann. Yessayan makes memorable Nutella clone for a fantastic kouign amann at Maison Giraud. This is my favorite baked good from this French restaurant and bakery in bucolic Pacific Palisades from Alain Giraud and wife Catherine.

On Sundays, Yessayan bakes Kouign Amanns, the labor-intensive baked goods from Brittany that have soared in popularity throughout Los Angeles in the past few years. Seemingly every French bakery worth its flour de del now bakes the treat. Maison Giraud’s kouign amann is one of the best, occupying the richer end of the spectrum. Their Chocolate Hazelnut Kouign Amann ($3.85) features buttery layers of caramelized croissant dough. Yessayan pipes with house-made Nutella and tops with three whole hazelnuts. This treat is also available “plain” or filled with tart house-made lemon curd, but why not go for the chocolate hazelnut gusto?