Bien Cuit’s method of small batch mixing ensures our bakers have the ability to give each loaf the same level of attention that a baker would have hundreds of years ago when mixing was done entirely by hand. We pair this technique with slow fermentation, which requires 16 to 68 hours for each loaf. More control over gluten and fermentation ensures we can balance acidity and maximize the taste and texture of every loaf.

We carry the same level of exacting standards for our pastries. Traditional viennoiserie gives us the chance to honor the ancient art of confections while highlighting the bounty of eastcoast farmlands. Pastries allow us the opportunity present timeless and beloved flavors as well as new and evocative combinations.