Robust sourdough of balanced acidity and roasted grain flavor. Deeply caramelized crust and moist crumb.
Method of Preparation: Hearth oven-baked and hand-shaped, Bien Cuit makes all their bread on-site at 120 Smith Street in Brooklyn. Up to 68 hours of fermentation with all natural leavening. This ancient style of bread has enough character that it could be the meal itself (historically, it once was). It contains a higher acidity, lending a longer shelf life. Some bakers believe this loaf is best cut open 36 hours after baking.
Ingredients: Wheat flour, whole wheat flour, white rye flour, dark rye flour, water, barley malt, salt
Shelf Life: Up to 7 days, depending on when the loaf is cut open.
Use & Care: Store in a cool, dry place. Make sure to cover the open face of the bread, by wrapping or place facedown on a flat surface. Do not slice, for extended shelf life.
Made using both a poolish and levain starter to add acidity and extend shelf life to a full day, this bread has a chewy crust and airy crumb with a nutty aroma and light acidity. Made using flour from Watertown, New York's North Country Farms.
Our baguettes come in full, demi and petit sizes and are available fresh each morning.
A traditional country bread with balanced acidity resulting from complex fermentation and deeply roasted grain flour. This loaf has a thick crust, and a soft crumb texture with a pleasant chew and distinct aroma. A fine sandwich or table bread.
A harmony of sweet, sour, salty, nuttiness and heat, with a mild floral aroma. This one is designed for cheese plates. It must be tasted to be understood!
Method of Preparation: Hearth oven-baked and hand-shaped, Bien Cuit makes all their bread on-site at 120 Smith Street in Brooklyn. The Raisin Walnut loaf is fermented for 18-24 hours. Our method of fermentation, cycle of feeding the levain and baking the breads 'Bien Cuit' allows for a longer shelf life and a moist, richly-textured bread on the inside.
Ingredients: Wheat flour, whole wheat flour, white rye flour, water, raisins, walnuts, pink peppercorn, water, salt, barley malt and yeast
Shelf Life: 4-7 days
Use & Care: Store in a cool, dry place. Make sure to cover the open face of the bread, by wrapping or place facedown on a flat surface. Do not slice for extended shelf life.
Raisin Walnut Batard
This bread hits all aspects of the palate: heat from the peppercorns, sweet- ness from the raisins, umami from the toasted walnut, sourness from the sour- dough, and bitterness from the bake.
A combination of white and dark rye flours with roasted sunflower seeds. This loaf is both elegant and rustic, making it perfect for use as a textured sandwich bread. Lightly aromatic and deeply flavorful.
A mild sourdough of blended rye flours in the shape of a thin baguette. The rye gives a slight sweetness to balance the fully roasted flavor of the crust.
Made with a fermented rye biga. Roasted Yukon Gold potatoes are added to the mixture, which then ferments for 16 hours before baking. This is a table bread that melds well with acidic accompaniments.
Pain de Mie
Made with all white flour and fermented with milk. This is a traditional bread of France that, being square in shape, is possibly the world’s most sliceable loaf.
A traditional, Roman-style bun. Light and airy enough for a breakfast sandwich but robust enough for meatballs.
Pain au Lait Bun
A light and flavorful bun enriched with milk. Ideal for burgers. Flavor is subtle enough that it can accompany vegetables and seafood. Toasts well.