Flour, water, salt, and leavening agents are all that is needed to make a basic food that has fed the world for thousands of years. While each region, village, and household may have developed its own approach, bread has remained a common thread of humanity. In the hands of craftsmen this basic food becomes extraordinary.
Bien Cuit’s method of small batch mixing ensures our bakers have the ability to give each loaf the same level of attention that a baker would have hundreds of years ago, when mixing was done entirely by hand. We pair this technique with slow fermentation, which requires 16 to 68 hours for each loaf. More control over gluten and fermentation ensures we can balance acidity and maximize the taste and texture of every loaf.
We carry the same level of exacting standards for our pastries. Traditional viennoiserie gives us the chance to honor the ancient art of confections while highlighting the bounty of East Coast farmlands. Pastries allow us the opportunity present timeless and beloved flavors as well as new and evocative combinations.
The bakery has traditionally been at the heart of each community. With a single oven baking for the entire village, it has been a place for people to gather and connect through a common food. We feel it is our responsibility as artisan bakers to maintain this age-old tradition and to offer our own local community the best breads and pastries possible.