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September 28, 2016

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Food + Drink

Bien Cuit Opens in Boerum Hill

By Lisa M. Collins

Oh, our food options keep getting better and better. Walk past Dean Street at Smith Street in Carroll Gardens to check out Bien Cuit, a new bakery from husband and wife team Zachary Golper and Kate Wheatcroft, who come from Philadelphia. Most of the breads are sourdough but there’s other options and pastries as well.

Read more in The New York Times.

 

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Readers' Comments


Lisa M. Collins
July 18, 2011
12:34 PM

Liora—You are exactly right! I am ashamed to say I announced this opening without visiting the shop, ad had only walked by it. I will be careful to check prices in the future. This neighborhood does have so many exciting food options but the prices definitely lock out a large segment of our community, and it’s a shame. I really thank you for writing in and pointing this out. We’ll go do some digging…
Thank you.
Lisa

Liora
July 18, 2011
9:53 AM

Better and better especially when you are $$$ loaded. $13 a loaf of bread?? and it doesn’t even raise an eyebrow in your post? I sometimes feel some people in this neighborhood live in an alternate universe.

Allan Ripp
July 15, 2011
4:24 PM

Here’s the full scoop on Bien Cuit…

We’d like to introduce you to Bien Cuit, a new French-American bakery and bread shop opening this week in Brooklyn with serious ambitions and a solid pedigree. That’s http://www.biencuit.com.
Bien Cuit is the first New York project for chef Zachary Golper, who most recently was executive baker at the renowned Le Bec-Fin in Philadelphia and before that was head baker at the M Resort in Las Vegas. He also helped launch the popular Bakery Nouveau in Seattle. Golper and his wife, Kate Wheatcroft, had backing to open in Philadelphia but were committed to bringing their show to New York – and the results should prove that they can make it anywhere.

Bien Cuit – the name means “well done” – is housed in a former book store at 120 Smith Street in Boerum Hill. The shop features a full line-up of fresh artisan breads, pastries, tarts, pizzeta and other baked goods. That also includes Golper’s signature petit pains – miniature loaves of sourdough, olive, raisin-walnut, sunflower, shallot, chive, saffron, potato and other varieties. Bien Cuit will showcase all of Golper’s petit pains, as well as large-sized breads. Fresh sandwiches – using the store’s large selection of house breads – and a kids’ menu are also on tap.

Golper, who studied chocolate and dessert-making in Blois, France, explained the objective of the shop he and Wheatcroft have launched: “We want to combine the best tradition of European breadmaking with top-flight American ingredients, and bring the finest restaurant-quality bread service and baked goods to a retail setting,” he said. “We’re also looking to uphold the character of the independent neighborhood bakery in New York– turning out super-fresh breads and pastries every day in a friendly, unharried setting.”

In its opening weeks, Bien Cuit is showcasing product from a variety of farms in Dutchess and Columbia Counties. Golper and Wheatcroft are hoping to interest a number of New York restaurants in carrying their breads – large and petit.

More description on Bien Cuit follows – the shop’s full menu can be viewed at http://www.biencuit.com/menu/. The phone number: 718-852-0200

Allan Ripp 212-262-7477 arippnyc@aol.com
Robin Brassner 212-262-7472 rbrassnernyc@gmail.com

Bien Cuit
120 Smith Street, Brooklyn, NY 718-852-0200 http://www.biencuit.com

From: Allan Ripp 212-262-7477 arippnyc@aol.com
Kate Wheatcroft 610-659-0008 kew2112@gmail.com

Bien Cuit – New York’s Newest Artisan Bakery/Bread Shop – Opens on Smith Street in Boerum Hill

Bakery’s name means “well done;” first New York project by chef Zachary Golper, former executive baker at Philadelphia’s Le Bec-Fin and M Resort in Las Vegas; shop showcases regional farm fare along with signature items, including Golper’s “petit pains” – miniature classic breads

——————————————————————————–

BROOKLYN, NY (July 13, 2011) – New Yorkers in perpetual search for the perfect pastry, brioche or loaf of bread have a new, must-go destination opening this week: Bien Cuit (www.biencuit.com).

Located on Smith Street in Boerum Hill, Brooklyn just a few doors away from the ever-popular Saul Restaurant, Bien Cuit is a storefront bakery and bread shop serving a full line-up of fresh, artisan breads, pastries, tarts, pizetta, and other baked goods. The 1,400-square foot shop, housed in a former book store at 120 Smith Street, is now open for business, just in time for Bastille Day.

Bien Cuit – the name means “well done” – is being launched by Zachary Golper and his wife Kate Wheatcroft, two newcomers to New York’s food scene. Golper’s serious ambitions for his offerings – such as the use of a European three-day fermentation process in preparing dough – reflect his credentials. He was previously executive baker at Le Bec-Fin in Philadelphia, one of America’s finest French restaurants, and also head baker at the M Resort in Las Vegas. At both places he developed loyal followings for his signature pastries and breads, including an assortment of original “petit pains,” miniature loaves of sourdough, olive, raisin-walnut, sunflower, shallot, chive, saffron, potato and other varieties. Bien Cuit will showcase all of Golper’s petit pains, as well as large-sized breads.

The store also features a wide selection of pastry, from stone fruit turnovers to chocolate-orange blossom lady slippers, almond-pear Danish, cherry-chocolate-hazelnut brioche, and a host of other specialty items, as well as simple croissant and packaged cookies. Golper, 33, is also a whiz with tarts and is serving both savory and sweet varieties – from asparagus-fennel to coffee and bourbon custard, and caramelized onion-anchovy-olive. Also on tap are pizzeta, individual five-inch, oblong-shaped pies with seasonal toppings and ingredients – from sardine & artichoke to fresh lamb bacon & eggplant.

Bien Cuit will also offer a line-up of original sandwiches served on its fresh breads, as well as a children’s menu, including nitrate-free sausage in croissant, raspberry-filled sable cookies, and peanut butter and apple butter on Golper’s pain de mie – naturally, with the crusts cut off!

Here is a link to Bien Cuit’s full menu: http://www.biencuit.com/menu/

Golper, who apprenticed under several world champion bakers in the U.S. and also studied chocolate and dessert-making in Blois, France, explained the objective of the shop that he and Wheatcroft have launched: “We want to combine the best tradition of European breadmaking with top-flight American ingredients, and bring the finest restaurant-quality bread service and baked goods to a retail setting,” he said. “We’re also looking to uphold the character of the independent neighborhood bakery in New York– turning out super-fresh breads and pastries every day in a friendly, unharried setting.”

Despite the recent proliferation of bakeries in New York, many shops have limited variety and range. Bien Cuit will carry a rotating display of European and American breads – not only long baguettes, but fougasse, grissini, soleil, flatbreads, pugliese, epi and focaccia, as well as rye and sunflower.

“Our bread and pastry menu will be extensive and vary according to season and availability of ingredients,” Golper said. “We’re especially excited about introducing our petit pains – giving customers a chance to sample our classic breads in a compact, single-size portion. They aren’t rolls but true miniature loaves that can be purchased in quantity. Typically you only see these mini-breads in haute restaurants but we feel they go great with a home-cooked meal and they can also be used with soups, salads or quick-bite toppings.”

Golper and Wheatcroft are also eager to showcase product from New York-area farms as part of their bakery’s repertoire. In its opening weeks, Bien Cuit will highlight fresh vegetables (including beets, potatoes onions), fruits (raspberries and blueberries), eggs, lamb, meats and other ingredients from organic farms in Dutchess and Columbia Counties. Some of the farms will, in turn, sell Bien Cuit baked goods – a list of outlet locations will appear soon at bienuit.com. They are also working to launch a farm-to-chefs co-operative delivery service, bringing together a group of New York chefs and restaurant owners with area farms for weekly shuttle deliveries of fresh ingredients not found at farmers’ markets around the city.

A Northwest native, Golper first apprenticed to an artisan baker in rural Oregon in the late 1990s. “I learned the traditional European method of making bread, working early mornings over a tub of saltwater and sourdough starter,” he said. In Seattle, he helped open and run Bakery Nouveau, working alongside World Baking Champion William Leaman in establishing what is now a Seattle culinary landmark. At the M Resort, he worked as head baker to Jean Claude Canesterier, himself a World Pastry Champion and M.O.F., and at Le Bec-Fin he served as Executive Chef Boulanger under celebrated chef Georges Perrier. He also handled pastry and bread duties at popular bakeries in Portland, Oregon and Taos, New Mexico.

“I’ve been fortunate to work with some of the world’s most renowned bakers and pastry chefs – and hope their teachings and my own approach come through in making Bien Cuit a worthy addition to New York’s retail food landscape,” Golper said. He also noted the double meaning of his shop’s name. “When you walk into a quality boulangerie in France, you’ll often hear customers asking for their baguette or boule ‘bien cuit,’ meaning they’re looking for a loaf that is particularly well done, with a dark, caramelized crust and deep color,” Golper explained. “That is exactly what we’re striving for – to bring each bread and pastry to its peak potential of aroma, feel, flavor, and even visual appeal. We’re hoping that New Yorkers – and others who come and visit our shop on Smith Street – will soon be asking for all their baked goods to be Bien Cuit.”

Note: Bien Cuit is located at 120 Smith Street, Brooklyn, New York 11201. Phone: 718-852-0200; or visit: http://www.biencuit.com.