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…

Nikita Richardson, GrubStreet

Dr. Oz Investigates

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...

Bon Appétit

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...

Time Out Magazine

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...

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...

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...

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...

Ina Garten, The Food Network

Ina learns to bake the perfect baguette at Brooklyn's Bien Cuit bakery.

Watch the video...