Bien Cuit - The Smith Street Bakery

BREADS

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Large

• Miche: Blended Rye and Wheat Flours, 68 hours Fermentation
• Campagne: Traditional Sourdough
• Rye & Sunflower: White & Dark Rye, Roasted Sunflower Seeds
  
• Pugliese: Classic Technique, Yukon Potato
• Pain de Mie: All White Flour, Fermented with Milk
• Olive: Sourdough with Sicilian Olives
• Raisin Walnut: Sourdough, Thomson Raisin, Walnut, Pink Peppercorn
• Baguette: Traditional, Extended Fermentation
• Rye Ficelle: A mild sourdough of blended rye flours 
• Broa de Milho: Traditional boule, corn and wheat flours fermented with milk, enriched with olive oil and honey

Specialty/Decorative

• Miniature Epi: Traditional, Miniature
• Niçoise Olive Fougasse: Traditional, Extended Fermentation

Petit Pains

• Campagne: Traditional Sourdough, Miniature
• Raisin Walnut: Sourdough, Thomson Raisin, Walnut, Pink Peppercorn, Miniature
• Pugliese: Classic Technique, Yukon Potato, Miniature
• Caramelized Onion: Caramelized Yellow Onion, Extended Fermentation, Miniature
• Olive Fougasse: Traditional, Extended Fermentation, Miniature
• Pain au Lait: All White Flour, Fermented with Milk

BREAKFAST PASTRY

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• Croissant: Traditional
• Chocolate Croissant: Traditional
• Almond Croissant: Traditional, Twice-Baked with Brandy
• Chocolate Almond Croissant: Traditional, Twice-Baked with Brandy
• Ham & Brie Croissant: Ham, Brie
• Artichoke Goat Cheese Croissant: West Field Capri, Scallion, Artichoke

• Almond Pear Danish: Almond Cream, Vanilla-Roasted Pear
• Apple Cardamom Danish: Pureed Apple, Cardamom Streusel
• Yeti Danish: Mascarpone, Aleppo Pepper, Cocoa Nibs
  
• Tebirke: Classic Danish with Almond Paste and Poppyseed
  

• Hazelnut Bostock: Brioche Twice-Baked with Brandy, Hazelnut Cream
  
• Pain Au Raisin Brioche: Rum-Poached Blackcurrant Raisins, Vanilla Pastry Cream

TARTS

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• Caramel Pine Nut: Roasted Pine Nut, Creme Fraiche, Thyme-Infused Caramel
  
• Pistachio Cherry Chocolate: Pistachio Cream, Chocolate Cremeux, Brandied Cherries
• Ricotta, Almond & Plum: Ricotta, Almond, Vanilla, Brandy-Macerated Plum

SANDWICHES

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• Croque Monsieur: Gruyere and Ham over Pain de Mie with Salted Butter and Pink Peppercorn
  
• Root Vegetable Tartine: Sunchoke Purée, Roasted Celeriac and Parsnip, Pecorino Romano, Preserved Lemon 
• Asparagus: Roasted Asparagus, Dashing Star Farm Egg, Red Onion, Fennel, and Tarragon Relish
  
• Turkey & Swiss Croissant: Turkey, Emmenthaler, Arugula, and Caper Mayonnaise on a Plain Croissant
  
• Roast Beef: Roast Beef, Muenster, Caramelized Onions, and Horseradish Mayonnaise  
• Salami: Tuscan-Style Salami, Sweet Coppa, Tomme de Savoie, Mustard, Cornichon on Baguette
• Venison: Venison Meatballs, Lingonberry Jam, Taleggio Cheese on Baguette
  
• Duck: Roasted Duck, Grape Chutney, Pea Purée

QUICHE

• Roasted Cauliflower, Caramelized Onion and Rupert with a Hint of Black Truffle
  
• Mesquite Tomato, Arugula, and Brie
  
• Quiche Lorraine (Lardon, Emmenthaler, Chives, and Savory Custard)
  

COOKIES

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• Diamond Chocolate Chip Shortbread
• Almond Cookies

• English Breakfast, Paris, Indian Spice, Chocolate Mint, Green with Thai Flavors, Jasmine Green,
• Oasis, Sencha, White Ambrosia, White Ginger Pear, African Rooibos, Cinnamon Spice, Flora, 
• Kiwi Strawberry, Lemon Vervain, Raspberry Nectar, Yellow & Blue, Chai Tea Latte (Hot or Iced)

• Iced Teas: English Breakfast, Kiwi Strawberry, Yellow & Blue, Cinnamon Spice

• Voss Water & Virgil’s Sodas