Bien Cuit

French Bread & Pastry Well Done

Since opening in 2011, cult favorite Brooklyn bakery Bien Cuit (meaning “well done” in French) has made a commitment to using time-honored techniques of slow-fermentation and small-batch mixing to allow its team to dedicate maximum attention to the baking process and create complex, innovative flavors that highlight local grains and seasonal ingredients.

Bien Cuit’s trademark dark brown bread, exquisite pastries, and irresistible desserts have drawn attention and accolades to their flagship location in Brooklyn’s Boerum Hill, and with Chef-owner Zachary Golper’s nomination for the James Beard Award for Outstanding Baker, has solidified itself as both a local favorite and a destination for New Yorkers and tourists alike.

We're not the only ones who love them!

Bien Cuit has been featured on the Barefoot Contessa and Baked, and in the NY Times, Bon Appetit, VICE, Eater, Tasting Table, Saveur, Food & Wine, Grubstreet, Serious Eats, Gothamist, and The Culture Trip

Bien Cuit

French Bread & Pastry Well Done

Since opening in 2011, cult favorite Brooklyn bakery Bien Cuit (meaning “well done” in French) has made a commitment to using time-honored techniques of slow-fermentation and small-batch mixing to allow its team to dedicate maximum attention to the baking process and create complex, innovative flavors that highlight local grains and seasonal ingredients.

Bien Cuit’s trademark dark brown bread, exquisite pastries, and irresistible desserts have drawn attention and accolades to their flagship location in Brooklyn’s Boerum Hill, and with Chef-owner Zachary Golper’s nomination for the James Beard Award for Outstanding Baker, has solidified itself as both a local favorite and a destination for New Yorkers and tourists alike.

We're not the only ones who love them!

Bien Cuit has been featured on the Barefoot Contessa and Baked, and in the NY Times, Bon Appetit, VICE, Eater, Tasting Table, Saveur, Food & Wine, Grubstreet, Serious Eats, Gothamist, and The Culture Trip