Bien Cuit Tagged: Bien Cuit, Carroll Gardens, Baker, Bakery

Flour, water, salt and a leavening agent are all that is needed to make a type of food that has kept much of the world alive for thousands of years. While each region, village, and household over time has developed its own approach to fermentation and baking, bread has remained a common thread of humanity. Some things never change and we believe it is literally in the hands of the craftsman to make extraordinary, this most elemental food that we place on our tables every day. In keeping with a traditional approach to bread making, we use a method known as small batch mixing. By doing this, 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. This gives more control over the fermentation process and allows us to maximize the quality of each loaf.
 

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    Bien Cuit Apr 19

    We made the cover of Bon Appetit in addition to being listed as one of the top ten baguettes in country!: http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/04/best-baguettes-in-america.html

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    Bien Cuit Mar 29

    PASTRY ALERT: Introducing… the Yeti! The Yeti is Bien Cuit’s new danish with a filling of Macarpone and Allepo chili with cocoa nibs. It is slightly sweet with a Latin American hint of spice and chocolate. Stop by to try one soon!

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    Bien Cuit Jan 25

    Looking to enhance and sweeten your hot tea at home? We carry classic raw honey and honeys with cocoa, cinnamon, and lavender from Bron’s Bee Company. These are also all delicious lavished on our breads!

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    Bien Cuit Jan 20

    It finally feels like winter, and we’re ready for the season with hearty new sandwiches! This weekend, try our venison meatballs on fresh-baked baguette with creamy taleggio cheese and tart lingonberry jam.