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Cinnamon Sugar Roule
The inspiration for opening Bien Cuit stems from Chef Golper’s desire to create a unique and varied selection of breads and pastries that reflect both his training and personal vision of what the ancient art of bread making means. Bien cuit is a phrase the French often use to describe the darkest, crunchiest loaves, baked to the point of perfection.
Since Bien Cuit opened its doors in July of 2011, it has quickly become both a neighborhood staple and a notable destination for some of the finest breads and pastries the city has to offer. By the end of 2011 it was named as Best New Bakery by The Village Voice and was recognized as one of the best bakeries in New York and nationally by The New York Times, New York Magazine, Food and Wine, Saveur, Harpers Bazaar and USA Today. 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 their Top Ten Bakers in the United States in the fall of 2012 and his partner Kate Wheatcroft was selected the same year by Forbes 30 Under 30. In 2013 Chef Golper he was chosen as a Rising Star Artisan by Star Chefs and the spring of 2014 the New York Times headlined its bread story with Chef Golper’s take on fermentation and the state of artisan baking. In 2015 he was nominated for a James Beard Award for Outstanding Baker.
Wheat, water, whole milk, granulated sugar, unsalted butter, almond flour, yeast, sea salt, apple, egg yolks, cornstarch, vanilla, malted barley flour, cardamom, cinnamon, confectioners sugar, ascorbic acid