Bien Cuit, French for ‘well done’, opened in Boerum Hill, Brookyn this week in time for the celebration of Bastille Day. The bakery is the brainchild of New York food scene newcomers, Zachary Golper and wife Kate Wheatcroft. Don’t let that deter you though, the chef has a long list of major credentials from executive baker at Philadelphia’s Le Bec-Fin and M Resort in Las Vegas to studying chocolate and dessert making in Blois, France.
The sweet chef is most famously known for his petit pains. The sinful delicacies are miniature loaves that come in a variety of flavors – sourdough, olive, raisin-walnut, sunflower, shallot, chive, saffron, and potato – and will be available for purchase daily. Aside from a rotating offering of European and American breads, the store will also feature a wide selection of pastries from stone fruit turnovers to brioche, danishes, croissants, cookies, pizettas (another signature), and sandwiches. In an effort to create community, the bakery will also utilize fresh and local products from a variety of farms in Dutchess and Columbia counties. In turn, many farms will sell their merchandise in the months to come. We’re sure this is bound to become your favorite new spot in Brooklyn.
In case you need another excuse to visit, here’s the bakery’s motto in Golper’s own words: “We’re looking to uphold the character of the independent neighborhood baker in New York-turning out super fresh breads and pastries every day in a friendly, unharried setting.”
Bien Cuit is located at 120 Smith Street in Brooklyn. For more information, contact them at 718.852.0200 or visit their website.