Bien Cuit
About Bien Cuit:
Bien Cuit is a phrase the French often use to describe the darkest, crunchiest loaves, baked to the point of perfection. At the end of 2011 it was named as Best New Bakery by The Village Voice and made Best of 2011 lists in both The New York Times and New York Magazine. National publications Food and Wine and Saveur honored the bakery as one of the Best Bakeries in NYC and Best American Bread Bakeries, respectively. Bon Appetit also selected Bien Cuit’s baguette as one of the top ten in America. Chef Golper was chosen by Dessert Professional as one of the top ten bakers in the United States in the fall of 2012.
Website:
www.biencuit.com
Bien Cuit is a phrase the French often use to describe the darkest, crunchiest loaves, baked to the point of perfection. At the end of 2011 it was named as Best New Bakery by The Village Voice and made Best of 2011 lists in both The New York Times and New York Magazine. National publications Food and Wine and Saveur honored the bakery as one of the Best Bakeries in NYC and Best American Bread Bakeries, respectively. Bon Appetit also selected Bien Cuit’s baguette as one of the top ten in America. Chef Golper was chosen by Dessert Professional as one of the top ten bakers in the United States in the fall of 2012.
Website:
www.biencuit.com