https://www.biencuit.com/new-gallery-2 daily 0.75 2016-04-04 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587045960-1MS63M3J5VTPJF98VCMT/unspecified-1.jpg Bread - Miche Available to order nationwide. 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587045960-1MS63M3J5VTPJF98VCMT/unspecified-1.jpg Bread - Miche Available to order nationwide. 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459779505440-NPTRXCUS5HZXGSLGC8BP/baguette+%281%29.jpg Bread - Baguette 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587591362-XTGB3KHLYRXV90B5UVXR/unspecified-7.jpg Bread - Campagne 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587517503-DNHEB0VGBI8BLTUHN18O/unspecified-2.jpg Bread - Raisin Walnut 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587536218-WSPOZ3WV5W3IR1XO2ZPD/unspecified.jpg Bread - 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587610307-BTQ07NT2G6YB98ESWX65/unspecified-6.jpg Bread - Sunflower Rye 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587629927-R0ZE8917VD66YPQWH4BN/unspecified-5.jpg Bread - Rye Ficelle 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587651939-HT5I87UNJT5GIDEVO3GW/unspecified-4.jpg Bread - Pugliese 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587675256-ESX0PCFJR1QG9WNFCEEB/unspecified-3.jpg Bread - 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459779506029-VHPWX2OQUD169ZSXMQFX/ciabatta+%281%29.jpg Bread - Ciabatta A traditional, Roman-style bun. Light and airy enough for a breakfast sandwich but robust enough for meatballs. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459779747788-5F0ED4UUONEKX6V69Z5T/painaulait.jpg Bread - 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. https://www.biencuit.com/new-gallery-3 daily 0.75 2020-06-22 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1592859000246-68Y83G18CNVSK5PGL37F/image-asset.jpeg Press Clips - New York City’s Cornucopia of Bread to Go Hannah Goldfield, The New Yorker Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1592859000246-68Y83G18CNVSK5PGL37F/image-asset.jpeg Press Clips - New York City’s Cornucopia of Bread to Go Hannah Goldfield, The New Yorker Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1592853671009-5GHN2X17WK463BOKO2CK/image-asset.jpeg Press Clips - How Home Bread-Baking Impacts Local Bakers Photo by Thomas Schauer David Neimanis, Heated Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1590419030515-40434H7JDG5FOGMPFX75/image-asset.jpeg Press Clips - Here’s how to use your sourdough discard in everyday baking Olga Massov, Washington Post Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1590169516300-W8I1EMLKP2T19BF6E2QE/image-asset.jpeg Press Clips - The Weekly Covet: Small Businesses to Support Roxanne Adamiyatt, Town & Country Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1589818259109-6W1UQ69HOAPNI7U3QD5B/image-asset.png Press Clips - THE 8 BEST BAKING TOOLS PROFESSIONAL CHEFS USE IN THEIR KITCHENS AT HOME Kara Jillian Brown, Well + Good Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1589208982122-TX5MTZ59L5SPZDT62LVH/image-asset.jpeg Press Clips - 35 NYC Dessert Destinations Serving Cake, Cookies, and Other Sweet Treats Leah Rosenzweig and Eater Staff, Eater NY Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1589208692963-KX0D819ZZPYF99017BDH/image-asset.jpeg Press Clips - Beer Can Take Your Sourdough Baking to Another Level Photo by Thomas Schauer Diana Hubbell, October Keep Reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1588777458149-XNLOB4PO7CTGIYBIVNHC/image-asset.jpeg Press Clips - Top NYC Restaurants Selling Care Packages and Birthday Boxes Right Now Luke Fortney and Serena Dai, Eater NY Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1588777737339-WM2M5UOUDEF96YBLGUW2/image-asset.jpeg Press Clips - The 100 Best Bakeries in America Photo by Thomas Schauer David Landsel, Food & Wine Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1588777136386-IRC7C0R546TX6S4BID5D/image-asset.jpeg Press Clips - The 11 Best Healthy Food Delivery Services in NYC Westgate Grand Central Hotel Keep reading… Learn more on the Westgate Grand Central Hotel Official Website https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1586874854047-3JMJOA0Q0RDUYRKS0Q1S/image-asset.jpeg Press Clips - You Don’t Need All-Purpose Flour for This Poundcake Photo by Yossy Arefi for The New York Times Melissa Clark, The New York Times Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1586542544484-GR1OZ18E7N2KH9SZ837W/image-asset.jpeg Press Clips - Steven Universe, Jessie Reyez, and Bien Cuit—what to stream, listen to, and bake this week KC Ifeanyi, Fast Company Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1586541951895-L0UG30QLPJ7IVAQ7MHUC/image-asset.jpeg Press Clips - Where to Buy Fresh Bread for Takeout or Delivery in NYC Right Now Daniela Galarza & Eater Staff, Eater Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1586358002289-LW1NKGEWCYM2FUQL7HRD/Pumpkin+Pound+Cake2.jpg Press Clips - Raid the Spice Cabinet to Make Your Sweets More Savory (and More Delicious) Kendra Vaculin, Epicurious Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1585943644607-EYJD1790HXRIB84YN0TN/image-asset.jpeg Press Clips - Where to Find Hot Cross Buns in New York Angela Tohl, Australian Women in New York Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1585943459216-K2ULEPJ0T1P9LIRBL95J/image-asset.jpeg Press Clips - Why We Crave Bread—and Where to Get It Daniela Galarza, The Wall Street Journal Across the U.S., neighborhood bakeries continue to provide loaves and reassurance to their communities in a time of uncertainty Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1573852321588-5GK6P10U8WYKPHH9ND1A/Screen+Shot+2019-11-15+at+4.10.48+PM.png Press Clips - New Pastries For A New Bien Cuit Florence Fabricant, The New York Times Bien Cuit bakery has opened a new Brooklyn branch, and it’s introducing some innovative items in this store. Continue reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1587160583133-5NKWU5BM3NGQYJARV21Z/image-asset.jpeg Press Clips - 3 Homemade Bread Recipes for Different Skill Levels Because Baking is Everyone's New Hobby Kara Jillian Brown, Well + Good Keep reading… https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1579201317566-YK9PJYDI7V5QWTQUWREI/image-asset.jpeg Press Clips - This Acclaimed Brooklyn Bakery's Kit Will Jumpstart Your Bread Baking Jeremy Repanich, Robb Report Recommends https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1578337238771-OI0GEX3NGRC07QX63D99/image-asset.png Press Clips - Bien Cuit Expands Dessert Menu at New Brooklyn Location John Unrein, Bake https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1573852608300-R0A2GSOS0QQNA051URV1/story1.jpg Press Clips - Where To Eat (Or Order) Thanksgiving Dinner In NYC Nikita Richardson, GrubStreet https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1559674151483-YA1T61S39VS7D2J6E9FS/th-4-250x250.jpg Press Clips - Zachary Golper On Dr. Oz: The Difference Between Regular and "Light Bread" Dr. Oz Investigates https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1483127283049-SX0P0NMV3VSUXFGQUCVT/Lucky+Peach.jpg Press Clips - A Bread Baker’s Guide to Flours: What different flours do to a loaf of bread Zachary Golper, Lucky Peach At its heart, bread baking is the art of turning dry, relatively flavorless ground grain—flour—into a delicious food with great complexity and variety. There are many tricks to the bread baker’s art, but no escaping the fact that it all begins with flour. Here’s what you need to know about the main types out there—and what they mean to a bread baker. Keep Reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1458071521786-ZOT4NOV07RM3KTWQKOT4/bien-cuit-baguette-646-620x620.jpg Press Clips - One of the 10 Best Baguettes in America Bon Appétit https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1483128774836-1JMMF0HVVGT7IKRKJZZI/Best+Croissant.jpg Press Clips - The Absolute Best Croissant in New York Leslie Pariseau, Grub Street Far and away, this Brooklyn shop’s croissants most consistently nail the rare perfect balance between an exterior whose lightly glazed layers break into golden snowfall when pulled apart, and a dense, faintly sweet interior whose innards are still defined enough to display the delicate swirl that’s indicative of a perfect pastry. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1483129786015-UDINT4WKKSE6CPU6FL6P/BienCuit_13_watermark.jpg Press Clips - The best bakeries in NYC Time Out Magazine https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1458244523766-SEMDMTYXL3OAEF7F39DK/BienCuit_HiRes.jpg Press Clips - A JOURNEY TO THE DARK SIDE OF BREAD Matthew Zuras, VICE/MUNCHIES Medium-rare might be optimal for a prime piece of hanger steak, but Zachary Golper thinks that we should embrace well-done. Well-done bread, that is. Keep Reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1458071529608-13ICIDJ7XBEDDGVPQTGE/NYtimes_gordinier.jpg Press Clips - Against The Grain Jeff Gordinier, The New York Times Zachary Golper gets a strange look in his eyes when he talks about his miche. Mr. Golper, who oversees the ovens at Bien Cuit, a bakery in Brooklyn, is part of a starter culture of obsessive, boundary-pushing bread makers in New York City and around the country. Connoisseurs consider his miche, a French-style country loaf, something of a crown jewel. But it certainly doesn’t shine like one; bulbous and heat-bludgeoned, it looks more like something that might have been used as a shield in a Stone Age skirmish. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1463518710761-BZDQ588TJHRAXH6143H3/eclair.jpg Press Clips - How Zachary Golper Makes Bien Cuit's Kaffir Lime Eclairs EATER Bien Cuit, the exceptional Cobble Hill bakery, is – with good reason – best known for its enormous, crusty loaves of bread. Its croissants and danishes, always burnished to a dark chestnut color, are a close second. But a good portion of its pastry case is always devoted to another category of carbohydrates: pretty, delicate, French-style desserts. These should not be overlooked. Keep Reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1458144865492-G38E2LQQ9N89NCDNUORG/7-Am_bread_20.jpg Press Clips - 40 Great Loaves of Bread Saveur You don't expect to taste rye in a crunchy-on-the-outside, chewy-on-the-inside ficelle form, which makes this fragrant, slowly fermented loaf all the more surprising. It's our favorite from this newish Brooklyn bakery, who has already started supplying some of our favorite restaurants in the city. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1463519275509-ZJVFZ830YD78GLKIY5L1/ina.jpg Press Clips - The Perfect Baguette Ina Garten, The Food Network Ina learns to bake the perfect baguette at Brooklyn's Bien Cuit bakery. Watch the video... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1458223363859-896U7UX432UWZH3E3J3W/Best-Breads-Bakeries-New-York-Article.jpg Press Clips - Breaking Bread: Ten of our favorite loaves from NYC bakeries Tasting Table "Dark, wonderfully dense baguette, made with three types of rye flour. BYOB: Bring Your Own Butter." Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499361797906-BZPAJBNDJ8PEZ5K6QMGQ/Bien+Cuit+bread+%2B+bag.jpg Press Clips - How Five Small New York City Bakeries Got Into the Wholesale Business Serena Dai, Eater Bien Cuit always stops taking on new clients if they feel like growth will impact the quality of their baked goods, Wheatcroft says. They've had to start a waiting list or tell larger clients that they can't deliver for a while as they figure out operations. When Bien Cuit was moving the wholesale bakery from the retail shop to the Sunset Park bakery, one client waited nearly six months, Wheatcroft says. "Quality comes first," she says. "If you have to take a break, you do that." Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1586357422351-T472JPEWFL9UENI6EAZA/Pumpkin+Pound+Cake2.jpg Press Clips - Raid the Spice Cabinet to Make Your Sweets More Savory (and More Delicious) Kendra Vaculin, Epicurious Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1458138321203-J60ODGZCXYAWIQVH3RG3/kateandzachbiencuit.jpg Press Clips - Daily Bread: How Bien Cuit is Shaking Up the Baking Industry Laura Shunk, The Village Voice I'm following Zach Golper through his U-shaped wholesale bakery in Sunset Park, learning about how Bien Cuit mixes, ferments, and bakes its bread and pastries, when he drops a recommendation that shatters everything I thought I knew about eating bread. "Don't eat bread fresh out of the oven," he says. "Let it sit and cool, so that the gas dissipates into the crumb and locks in the scent and aroma." Some breads are even better on day two, he says, when the crust is no longer crackly. I press him and his wife/business partner, Kate Wheatcroft, further about how they enjoy bread, and they tell me to tear hunks off the loaf ("Don't slice," says Golper) and eat them with a little cultured butter. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461699793689-8S1HF7QB1YI7BI1UUY9L/TableTalk__ZacharyGolper.png Press Clips - Table Talk with Chef Zachary Golper Chowhound Zachary Golper’s sought-after breads at Bien Cuit are the product of his years as a journeyman baker. He was introduced to baking as an apprentice on an Oregon farm where he made bread by candlelight in the wee hours and later moved on to learn under some of the world’s most renowned: World Baking Champions in Portland and Seattle and a M.O.F and World Pastry Champion in Las Vegas. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1458071520372-TJB31ZN3O4MKDAORGJ6U/zach_nytimesbowlscraper.jpg Press Clips - For Bien Cuit’s Zachary Golper, the Bowl Scraper Fits Like a Glove Ligaya Mishan, The New York Times Zachary Golper learned to make bread in a sheep barn, under guttering candles in the dead of night. He was 19 and living on an organic farm and meditation center in Oregon, where he had discovered that he was better at manual labor (driving a tractor, tending the orchard) than freeing his mind. He offered himself as an apprentice to the resident baker, who insisted that he start work at 1 a.m. and mix dough by hand, because “electricity creates negative vibrations.” Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1498850327622-F3I1HTAU7IETSDEFLFM7/Food-and-wine-4-things-about-flour.jpg Press Clips - How to Buy Better Flour for Home Baking Projects Alicia Kennedy, Food & Wine For those of us who can digest wheat, the war on gluten has subsided. So, what’s next? It might be tending to your own sourdough starter or buying an assortment of whole-grain options at the farmers’ market; it could even be milling your own flour at home... To get in-depth flour guidance and sourdough starter tips, we talked to two of the best in baking: Novick-Finder and Bien Cuit’s Zachary Golper. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1498851156200-UKMWXDHSG43FB77ZN389/The-Daily-Meal-Bien-Cuit-Opens-New-Location.png Press Clips - Bien Cuit Opens Its Newest New York City Location Kimia Kalbasi, The Daily Meal Brooklyn’s nationally renowned bakery Bien Cuit has officially opened up its newest space at Grand Central Market in Grand Central Terminal. With revamped offerings like key lime éclairs, dark and rich chocolate mousse cake, and several not-so-typical flavors of cookies including salted chocolate buckwheat and thyme shortbread, James Beard Award-nominated chef Zachary Golper is mesmerizing Grand Central Terminal’s visitors with signature breads and artisanal desserts. The Daily Meal had the opportunity to chat with Golper on the pastry and dessert focus over at the bustling new spot. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1498851807819-ZM9WD1DA1U4PYA0Q3RJ8/bien-cuit-best-croisants-XL-SS1216.jpg Press Clips - The Best Croissants in America Food & Wine Translating to “well done,” this popular Brooklyn bakery’s name is an indication of its baking philosophy: Breads and pastries are all baked longer than you might expect. In the case of croissants, that means an enticingly dark outer crust that’s caramelized and deeply flavored. Chef-owner Zachary Golper, twice nominated for a “Best Baker” James Beard accolade, creates pain au chocolat, almond, almond chocolate, ham and brie, and artichoke and goat cheese croissants as well. The almond in particular—double-baked with brandy—often sell out by 10am on weekends. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1498852858189-JF6S1F1VESAV782SKWBG/BienCuit_bread_Buckwheat_0421.jpg Press Clips - Bien Cuit’s Zachary Golper Talks Flour Selection in His Buckwheat Loaf Recipe Alicia Kennedy, Edible Brooklyn Yesterday, we stopped into Bien Cuit in Cobble Hill, where chef Zachary Golper showed us how he makes their buckwheat loaf in the above video. He started out by explaining the reasons he chose this blend of flours, which we’ve transcribed below. Watch the full video to see how he mixes the bread and to hear more of his bread-making tips. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499360598521-O04TVDD64Q9804VANYN1/Bien+Cuit+Grand+Central.jpg Press Clips - 16 Excellent Things to Eat, Drink, and Do in New York City This April Chris Crowley, Grub Street Up in midtown, Brooklyn’s ever-popular Bien Cuit has opened a location in Grand Central Terminal, with a slew of new baked goods. There’s an apricot and blossom loaf; cookies like ginger muscovado and thyme shortbread; Meyer-lemon danishes; cakes like carrot pound and chocolate rye; and pastries, including honey-wheat éclairs and jam bars. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499362354573-WEQ7P8NNJOU0DIBADQFR/20170213_Bien_Cuit___Valentine_Day_08.jpg Press Clips - Bien Cuit’s New Bakery Opens at Grand Central Late Spring Daniela Galarza, Eater NY The Brooklyn spot has hired a pastry chef for the Midtown location Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499363770049-GI1UBETG5GWAGCLA5FSZ/Zach+-+Dirt+Online.jpg Press Clips - From the Bien Cuit Kitchen: An Old Way to Make New Bread Michael Harlan Turkell, Dirt Online Unlike steak, no one ever asks you how you want your bread cooked. At Bien Cuit, “well done” is an expectation (in fact, that’s what the bakery’s name means in French). Drive a few miles down the Brooklyn Queens Expressway from their Smith Street storefront in Cobble Hill to a very industrial part of Sunset Park. Follow your nose down a long, narrow alleyway and you'll find Zachary Golper baking some of the best breads in the country. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499364128262-IX502WAAE10OBH3WOA9R/HD-201208-ss-best-bread-bakeries-bien-cuit.jpg Press Clips - America's Best Bread Bakeries Food & Wine Zachary Golper's French roots run deep: He apprenticed with a third generation patissier in Provence before running the bread program at Philly's acclaimed French restaurant Le Bec-Fin. So it's no surprise that his Boerum Hill bakery looks to France in both name—bien cuit translates to "well done"—and tradition, with a selection of sublime French breads and pastries that include chewy baguettes and long-fermented miches (a dark-crusted French country bread) that come out of the oven three times a day. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1586357639551-YU2H9PU5O9HM8VBISW19/Pumpkin%2BPound%2BCake2.jpg Press Clips https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499364253681-7U436SKEAZSJOC1GEEEU/20110810-165429-goodbread-biencuit-zachary.jpg Press Clips - Good Bread: Bien Cuit Andrew Coe, Serious Eats At Bien Cuit, his new Smith Street bakery, Zachary Golper is assembling a team of top-notch "bread hands." By that, he means workers with hands that are "delicate but strong and dexterous" and with an instinct for shaping dough. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499364607215-4CLKCZ857X0UISKI8KX9/a2a53b39-1a44-45ee-8ef5-653ca8dd4eae--2016-0212_piglet-cps_bien-cuit_silo_rocky-luten_001.jpg Press Clips - Cooking from Bien Cuit: There Go Your Weekends Terry Honsaker, Food52 When I removed this book from the wrapper, the open spine and black pages first appeared to be thick cardboard, like a child’s board book. Once I flipped the pages through my fingers they separated, revealing a striking layout and photography: The loaves on the pages look real enough to eat and inspiring enough to bake. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499364808440-G9BXBUOTG2KDHRI9DJAB/bread-zachary-golper%C2%A9Scott_Brownlee1.jpg Press Clips - ‘Bien Cuit. The art of bread’ by Zachary Golper Alberto Ruiz, So Good Bien Cuit is the Frenchified name of an excellent bakery in Brooklyn. It is not one of those fashionable establishments with beautiful aesthetics and attractive products. It is a bakery where real bread is sold, where this millenary art is blessed and where most of the products are made from whole grains. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499364928790-U6PFD7MYIK4T1MXP9V1J/biencuit_2.jpg Press Clips - Give Us This Day Our Daily Bread: Talking to Bien Cuit’s Zachary Golper about the Vital Importance of Bread Kristin Iversen, Brooklyn Magazine To hear chef Zachary Golper, owner of bakery Bien Cuit and author of forthcoming cookbook Bien Cuit: The Art of Bread, talk about whole grains, fermentation, and the cultural importance of cultivating grains is to instantly understand why bread plays a vital part in so many religious rituals; this simultaneously humble yet exalted food seems to inspire the purest type of fanaticism. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499365133136-8N8S9Y7E31A1SP3FV19Y/unnamed.jpg Press Clips - 47 Most Anticipated NYC Spring Restaurant Openings of 2017 Sara Ventiera, Zagat Acclaimed Brooklyn bakery Bien Cuit is heading to Grand Central Market this spring, bringing James Beard–finalist Zachary Golper’s artisanal breads, pastries and desserts to Midtown. Keep reading... https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499366600566-XH3Y8QM0FM539TBLO4G5/croissantgoatch.jpg Press Clips - These Are NYC's Best Croissants Jen Carlson, Gothamist Bien Cuit makes truly beautiful croissants, intricate in design and flavored with equal creativity. And the Brooklyn cafe's offering of an artichoke and goat cheese-stuffed croissant may just be their best—one fan wrote an entire essay about the menu item, a favorite among regulars. The dough is perfectly fresh and light; the filling is not overpowering, allowing for the croissant's natural flavor to come through; and the design is such that you can peel back layers one by one, if you prefer slowly picking at your pastries. Keep reading... https://www.biencuit.com/homepage-bread-gallery daily 0.75 2016-06-02 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459283203682-ANG96B80YVSBROSV45N7/BienCuit_bread_PainDeMie_2517.jpg Homepage Bread Gallery https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459283203682-ANG96B80YVSBROSV45N7/BienCuit_bread_PainDeMie_2517.jpg Homepage Bread Gallery https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459283893683-TM7UXBZPQUDX68WF25QQ/BienCuit_bread_Pear_Poppy_0460.jpg Homepage Bread Gallery https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459283203653-XKD9R4LBJE61CY9V0GQR/BienCuit_bread_Olive_0451_HERO_or_HalfPage.jpg Homepage Bread Gallery https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1464889259035-GF7WD18UMPFGSHMEDUK3/IMG_1074-2.JPG Homepage Bread Gallery https://www.biencuit.com/presskit daily 0.75 2019-06-24 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461084758001-70LT9NZJKP7N0I755H8Y/BienCuit_Bakery_431.jpg Press Kit https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461088762980-8HWJL6KE1RSDQ98X78DK/bourbonbread.jpg Press Kit https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461087720523-OXQWH7P0DM30DFBYJKKI/image-asset.jpeg Press Kit Credit: Thomas Schauer, from Bien Cuit: The Art of Bread https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461087844603-0ENHZMXXAV40686HCZG3/image-asset.jpeg Press Kit Credit: Thomas Schauer, from Bien Cuit: The Art of Bread https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461087921473-ZNUWN6EJ9FWWYJ7FX8J9/image-asset.jpeg Press Kit Credit: Thomas Schauer, from Bien Cuit: The Art of Bread https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461089097949-GY3W2RH1GQG9S4FVKEST/image-asset.jpeg Press Kit 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https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461092969273-8VJX717W3T64IL5F979Z/image-asset.jpeg Press Kit Credit: Thomas Schauer https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461164689185-B225KQ6N4V33OWHZFTX3/image-asset.jpeg Press Kit Credit: Thomas Schauer https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461165244651-C5M34BD91Y6MPNYNIG78/image-asset.jpeg Press Kit Credit: Jase Kingsland https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461165710921-A1W3PMK9RD2KPBZAOV5C/image-asset.jpeg Press Kit Credit: Buyanal Sadiq https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461093082498-12Z8ZXR1I18QB6LJEZUR/image-asset.jpeg Press Kit Credit: Buyanal Sadiq https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461164780516-P7DHFKG3Q9FGVX34A76J/image-asset.jpeg Press Kit Credit: Buyanal Sadiq https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461165270842-JNUIKK9VA1TD2VEJY8J8/appletart.jpg Press Kit Credit: Jase Kingsland https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1506971772411-KGBM8ENTIF8I1E3X2XIP/TWP_4908.JPG Press Kit Credit: Tory Williams https://www.biencuit.com/welcome-2 daily 1.0 2024-01-16 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1575408213350-LSUO661RBYU4KM4XH6R4/BienCuit_040420192400.jpg Welcome https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1598891382003-CLC15B466KC421EK03R3/20150305_BienCuit_Shatter_0494+%282%29.jpg Welcome https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/5ea40fb4-9fda-4fb4-a289-6b408f707caa/Shipping+Bundles.jpg Welcome Sourdough Starter Kit with Miche and Book https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459283203682-ANG96B80YVSBROSV45N7/BienCuit_bread_PainDeMie_2517.jpg Welcome https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459283893683-TM7UXBZPQUDX68WF25QQ/BienCuit_bread_Pear_Poppy_0460.jpg Welcome https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459283203653-XKD9R4LBJE61CY9V0GQR/BienCuit_bread_Olive_0451_HERO_or_HalfPage.jpg Welcome https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1464889259035-GF7WD18UMPFGSHMEDUK3/IMG_1074-2.JPG Welcome https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459535002233-IKSVVAGZKEXMZ6K8TW0D/OurTeam.jpg Welcome https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459457601655-CVP0WB47N44ZDPX0U1KU/IMG_4431.jpg Welcome https://www.biencuit.com/featured-supplier daily 0.75 2019-05-30 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1559235851547-M24YS0G4S5AE4VNJWW0C/2816035477_e59fd81ff2_o.jpg Featured Suppliers - Les Moulins de Soulanges Bien Cuit uses “transitional organic” flour from the Quebec mill Les Moulins de Soulanges. Grain farmers who are mid-transition receive prices comparable to certified organic, offsetting the expensive three-year process of converting to organic production. Happy farmers, better flour, amazing food. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1559235851547-M24YS0G4S5AE4VNJWW0C/2816035477_e59fd81ff2_o.jpg Featured Suppliers - Les Moulins de Soulanges Bien Cuit uses “transitional organic” flour from the Quebec mill Les Moulins de Soulanges. Grain farmers who are mid-transition receive prices comparable to certified organic, offsetting the expensive three-year process of converting to organic production. Happy farmers, better flour, amazing food. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459528056025-Q5IN25CAWDH1SAKZXHLS/2816035477_e59fd81ff2_o.jpg Featured Suppliers https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459528120422-JZVEWEUJK5GUFJJ9UH3L/new_york_state_1796.jpg Featured Suppliers - Farmer Ground Flour In the early nineteenth century, the Hudson Valley was the breadbasket of New York City; the Genesee Valley of western New York was the center of wheat production in the Northeast. Farmer Ground Flour is a team of conscientious friends working together to provide fresh, organic, local, stoneground flour. They are committed to leading the growth of a sustainable grain economy. They are bringing together the ancient triumvirate of farmer, miller and baker. We’re proud to use wheat grown and milled in New York State as part of the flour mix for our breads https://www.biencuit.com/book daily 0.75 2021-05-13 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459874419739-9U52F1E1M1PYWZ9HJY75/ZachScoring.jpg Bien Cuit: The Art of Bread https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459884596079-TF5O0612LRVTC6EZ7FPM/BienCuitTop.jpeg Bien Cuit: The Art of Bread https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459953142333-2BLBFGC3RM06AKY8S57D/sourdough.jpg Bien Cuit: The Art of Bread https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1556561304180-ZBT2L8A7U9A2GZR6B3DU/BC119181038.jpg Bien Cuit: The Art of Bread https://www.biencuit.com/new-gallery daily 0.75 2016-04-12 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1460484015271-TFK3MT209L84OC2TGG3O/Almond.JPG Viennoisserie https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1460484015271-TFK3MT209L84OC2TGG3O/Almond.JPG Viennoisserie https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1460484037249-G7VCFURIABUQLKC4SD59/BabyApple.JPG Viennoisserie https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1460484041704-R7HACYDGQD97X8YLG9XK/BabyTebirke.JPG Viennoisserie https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1460484057085-0L7M8P410SX12RWHF8SV/MiniAlmond.JPG Viennoisserie https://www.biencuit.com/recipes-1 daily 0.75 2016-04-22 https://www.biencuit.com/desserts daily 0.75 2020-01-28 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461596396984-IYGQ4T4FESVNPX1NV7RS/AppleTart.jpg Desserts https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1461596396984-IYGQ4T4FESVNPX1NV7RS/AppleTart.jpg Desserts https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1568908494542-RU0PYKMZEVQW7TPREFGM/2019-09-03-Bien-Cuit0026.jpg Desserts https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1568908494305-Z5WF3QECUTZ6Q7TTR9EA/2019-09-03-Bien-Cuit0019.jpg Desserts https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1568908581313-RF3TCKBAD2OV1KVCRHPW/2019-09-03-Bien-Cuit3775.jpg Desserts https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1568908496213-43KMB3YGLC7NI0NS6R1W/2019-09-03-Bien-Cuit3489.jpg Desserts https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1568908497796-4HPX1XIZQU6NZ7XTO1OT/2019-09-03-Bien-Cuit3563.jpg Desserts https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1568908495329-5V2CZW9RVZOJTYD9EY1F/2019-09-03-Bien-Cuit0045.jpg Desserts https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1568908498733-P47RRXC5UDITGGRBULC6/2019-09-03-Bien-Cuit3652.jpg Desserts https://www.biencuit.com/recipes-2 daily 0.75 2020-04-22 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1587568642049-LF56NOYRWCT3JEDXFTLS/image-asset.jpeg Recipes - HOW TO MAKE SOURDOUGH STARTER FOR ABSOLUTELY BEAUTIFUL BREAD WITHOUT YEAST Kara Jillian Brown, Well + Good Keep Reading https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1587568642049-LF56NOYRWCT3JEDXFTLS/image-asset.jpeg Recipes - HOW TO MAKE SOURDOUGH STARTER FOR ABSOLUTELY BEAUTIFUL BREAD WITHOUT YEAST Kara Jillian Brown, Well + Good Keep Reading https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1587568801943-SAIX3QEKTHW7FGSC5AHF/image-asset.jpeg Recipes - 3 HOMEMADE BREAD RECIPES FOR DIFFERENT SKILL LEVELS BECAUSE BAKING IS EVERYONE’S NEW HOBBY Kara Jillian Brown, Well + Good Keep Reading https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1586875010469-5GIZ50P7D9S6HFWJ87I2/image-asset.jpeg Recipes - Rice Flour Poundcake Photo by Yossy Arefi for The New York Times Melissa Clark, The New York Times Rice flour makes this poundcake melt-in-your-mouth tender, and gives it a mild and delicate flavor that’s spiced with a touch of black pepper. Keep Reading https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1458244360828-J1M92OMRNLWMGD1R5S1Y/bien-cuit-zachary-golper-karen-tedesco-2015.jpg Recipes - WELL-BAKED: BIEN CUIT'S ZACHARY GOLPER SHARES HIS BREAD JOURNEY IN A NEW BOOK Karen Tedesco, The Village Voice Like any true artisan, Zachary Golper says he believes there's beauty in handmade imperfection; “With every individual roll, every individual baguette, there's no exact uniformity — ever. So many bakeries out there have robots make the food. There's way more of those bakeries than us.” Keep Reading https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499361207352-OPW1JOGCBEZF9SVJQ4NT/BienCuit_bread_Pugliese_0016-by-Thomas-Schauer.jpg Recipes - PANE PUGLIESE Zachary Golper, Vice Munchies Pane Pugliese is a rustic yeasted white bread typical of the Puglia region of Italy. In this version, I swap out potato flour for cubes of cooked potato. Keep Reading https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1463518953310-98WAI85PQ72HAWS5CWOQ/bien-cuit-chocolate-buckwheat-cookies-620x348.jpg Recipes - Make Bien Cuit's Chocolate Buckwheat Cookies at Home Bon Appétit French pastry chef Zachary Golper knows how to make a mean chocolate buckwheat cookie. Bon Appétit’s Alison Roman visits him at Brooklyn bakery Bien Cuit to see how he does it. Watch the video / Recipe for Chocolate Buckwheat Cookies https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499367090949-PIGUEV2L0ADYCLEL8TV4/Basic-Biscuits-crop.jpg Recipes - The Bread Whisperer: Zachary Golper and the Slow Art of Brooklyn’s Bien Cuit Andrea Strong, Tastebook The dark loaves baked at Bien Cuit, thankfully, bare little resemblance to the soft white world of Wonder. It’s because of Golper’s nearly religious devotion to the slow process of cold fermentation—a technique he first learned by lamplight, before sunrise, in a sheep barn on an organic farm in Oregon. Seriously. Keep reading / Recipe for Buttermilk Biscuits / Recipe for Simple Load https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499367638048-Z0I4S157T1K3WG6NPMUV/Web-Article-Bien-Cuit-Brooklyn-NYC-Bakery-Cookbook-How-to-Make-Bourbon-Bread-at-Home-Yeast-Homemade-Bread-Recipe1.jpg Recipes - A one-on-one bread-making master class with Bien Cuit's Zachary Golper Marian Bull, Tasting Table The dark loaves baked at Bien Cuit, thankfully, bare little resemblance to the soft white world of Wonder. It’s because of Golper’s nearly religious devotion to the slow process of cold fermentation—a technique he first learned by lamplight, before sunrise, in a sheep barn on an organic farm in Oregon. Seriously. Keep reading / Recipe for Bourbon Bread https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499368044110-6SRTL6BBEKPGDVDBMFLS/01d4c3e259f113c57eacb47f1389c8e8.jpg Recipes - Winter Comfort Food: A Recipe for Lithuanian Table Bread Zachary Golper and Peter Kaminsky, Fathom Zachary Golper, chef/owner of Brooklyn bakery Bien Cuit, along food writer Peter Kaminsky, taste-tested their way through New York City while researching the cookbook Bien Cuit: The Art of Bread. They were kind enough to share the recipe for Lithuanian table bread, a subtle and slightly sweet loaf with a dense crumb. Keep reading https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1499368375327-GRT04NFBZFT9VH67DW18/19220870-mmmain.jpg Recipes - Autumn Maple Rye Bread Recipe Todd A. Price, NOLA.com Baker Zachary Golper included this recipe in his 2015 book "Bien Cuit: The Art of Bread" (Regan Arts). "In this recipe, I wanted to include rye for the sweetness it adds to the final bread," Golper wrote. "For that reason, I used rye flour in the dough but not the starter, where I felt it might add some intense high notes that would overpower the subtle earthy sweetness of the maple syrup." Keep reading https://www.biencuit.com/wholesale-items daily 0.75 2018-06-19 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1506545169615-EQIJT3A26WNUR25QC9M3/miche.jpg Wholesale Items - Sourdough Bread Our signature product, slow-fermented and baked to perfection. Available in a variety of sizes and flavors perfect for sandwiches, table bread, and more. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1506545169615-EQIJT3A26WNUR25QC9M3/miche.jpg Wholesale Items - Sourdough Bread Our signature product, slow-fermented and baked to perfection. Available in a variety of sizes and flavors perfect for sandwiches, table bread, and more. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1506545618833-G4UXX9PU99KTY1NGF5JF/Multigrain1.jpg Wholesale Items - Pullman Loaves Multigrain and brioche-style pullman loaves. Available sliced or unsliced. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1506545464895-ITL0KLRY09J00OMJ3UHA/painaulait.jpg Wholesale Items - Buns, Rolls & Petit Pain Our line of rolls and sandwich buns include enriched brioche-style breads, light and crisp ciabatta, as well as a range of other options that would be the perfect base for any topping. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1506546027555-TWV1SETNJCTBYSEV6TEC/AlmondCroissant.JPG Wholesale Items - Breakfast Pastries Hand-shaped, buttery pastry featuring an array of delicious fillings ranging from classic to seasonal to inventive. Many varieties are also available in mini size perfect for catering. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1506545881371-CRZFLLK2SU1DSDAHZ6DR/BienCuit_09.jpg Wholesale Items - Cookies Our delicious cookies are the ideal complement to a pastry case of our croissants, and the perfect treat to serve alongside a cup of coffee. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1506546162781-ORAQ163TZMN162RQS05W/KaleFeta3.JPG Wholesale Items - Seasonal Items We reimagine several of our menu items seasonally to provide variety and introduce new flavors to our (and your!) customers. https://www.biencuit.com/allpress daily 0.75 2022-03-24 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459793774506-SRRZ511OX2P0NZ6F96F2/BienCuit_bread_Pine_Herbs_0949.jpg Media https://www.biencuit.com/new-page daily 0.75 2023-02-13 https://www.biencuit.com/wholesale daily 0.75 2025-04-08 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1506544329177-EETYL0506R2MCFG0RKSY/WholesaleBanner.jpg Wholesale https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1463415725121-O42JKJPMSUNEA4BJ08CC/image-asset.png Wholesale https://www.biencuit.com/new-page-3 daily 0.75 2016-03-17 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1458240367735-U8XU0HKHOJF3FZBQNKYM/image-asset.jpeg Our Flour https://www.biencuit.com/locations daily 0.75 2025-03-12 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1463517990950-PGRZ46M1DN71Z2CE6UPO/Jase++%2B+Faith.jpg Locations https://www.biencuit.com/the-kitchen daily 0.75 2013-07-11 https://images.squarespace-cdn.com/content/v1/515c7b5ae4b0875140c3d94a/1372112310736-7J0WY2D8VZ8XEH3TDDBV/IMG_5328.jpg The Kitchen https://images.squarespace-cdn.com/content/v1/515c7b5ae4b0875140c3d94a/1373491567609-HO7MGJR2KOCJL7Z75K7Z/IMG_4081.jpg The Kitchen https://images.squarespace-cdn.com/content/v1/515c7b5ae4b0875140c3d94a/1373491593330-4XGBJ1MRQ6XRH45N0W5O/IMG_4431.jpg The Kitchen https://www.biencuit.com/bread daily 0.75 2016-04-04 https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459282120469-531V2T997HS6SDZXGVZD/20150305_BienCuit_Shatter_0494.jpg Bread https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587045960-1MS63M3J5VTPJF98VCMT/unspecified-1.jpg Bread - Miche Available to order nationwide. 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459779505440-NPTRXCUS5HZXGSLGC8BP/baguette+%281%29.jpg Bread - Baguette 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587591362-XTGB3KHLYRXV90B5UVXR/unspecified-7.jpg Bread - Campagne 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587517503-DNHEB0VGBI8BLTUHN18O/unspecified-2.jpg Bread - Raisin Walnut 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587536218-WSPOZ3WV5W3IR1XO2ZPD/unspecified.jpg Bread - 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587610307-BTQ07NT2G6YB98ESWX65/unspecified-6.jpg Bread - Sunflower Rye 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587629927-R0ZE8917VD66YPQWH4BN/unspecified-5.jpg Bread - Rye Ficelle 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587651939-HT5I87UNJT5GIDEVO3GW/unspecified-4.jpg Bread - Pugliese 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1455587675256-ESX0PCFJR1QG9WNFCEEB/unspecified-3.jpg Bread - 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. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459779506029-VHPWX2OQUD169ZSXMQFX/ciabatta+%281%29.jpg Bread - Ciabatta A traditional, Roman-style bun. Light and airy enough for a breakfast sandwich but robust enough for meatballs. https://images.squarespace-cdn.com/content/v1/56ae92b74d088e205b947dc1/1459779747788-5F0ED4UUONEKX6V69Z5T/painaulait.jpg Bread - 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. 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