French chocolatier and caramelier HENRI LE ROUX's limited-time Kouign-Amann aux C.B.S. (C.B.S.) has exceeded expectations with sales, leading to the company extending the sales period from the end of May to June 30th.

The product was first released at the Salon du Chocolat held at Isetan in January this year, where it recorded astonishing sales of over 2,000 pieces in one day. The Midtown store has reportedly seen a steady stream of repeat customers buying in bulk.

Kouign-Amann is a traditional confectionery from Brittany, France, the birthplace of Henri Le Roux, and means "butter confectionery (kouign)" in Breton. According to Henri Leroux, "The reason for its popularity is its original recipe, which uses plenty of French wheat and butter, creates a crispy, fragrant caramelized exterior, and encases a whole piece of Henri Leroux's signature salted caramel, "C's B's," inside."

Chef Gohei Ogata, Henri Leroux's production manager in Japan, says, "Not only can you enjoy it fresh, but if you reheat it slightly in the oven the next day, the caramel inside will melt just right, making it exceptionally delicious."

Henri Leroux was founded as a chocolatier in Quiberon, a port city in Brittany, France, in 1977. He created "C's B's," a caramel with a unique texture using salted butter, a specialty of Brittany, and is the only person in the world to hold the title of caramelier. Founder Henri Leroux retired in 2010, and Julien Gouzien is currently the second-generation chef. In 2012, Gouzian's new chocolate, "GOMA," was awarded the highest rating of "5 tablets" by the prestigious French chocolate lovers' club, "C.C.C.", which caused quite a stir.