Brand-new bakeries

Sugar fiends never had it so good. This year, a fresh batch of bakeshops---from haute French traditionalists to all-American joints---are cooking up irresistible treats.

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  • Photograph: Caroline Voagen Nelson

    Bien Cuit

    Bien Cuit

  • Photograph: Caroline Voagen Nelson

    Bien Cuit

    Bien Cuit

  • Photograph: Caroline Voagen Nelson

    Bien Cuit

    Bien Cuit

  • Photograph: Caroline Voagen Nelson

    Bien Cuit

    Bien Cuit

  • Photograph: Caroline Voagen Nelson

    Bien Cuit

    Bien Cuit

  • Photograph: Caroline Voagen Nelson

    Bien Cuit

    Bien Cuit

  • Photograph: Caroline Voagen Nelson

    Bien Cuit

    Bien Cuit

  • Photograph: Caroline Voagen Nelson

    Bien Cuit

    Bien Cuit

  • Photograph: Caroline Voagen Nelson

    Bien Cuit

    Bien Cuit

Photograph: Caroline Voagen Nelson

Bien Cuit

Bien Cuit

Bien Cuit
This sunny European-American bakery, opened by a pair of Philadelphia transplants in July, has quickly established itself as a neighborhood favorite in Cobble Hill. Zachary Golper, formerly the head baker at fancy-pants French restaurant Le Bec-Fin, is the man behind the bread, and he named his debut shop after the French saying bien cuit, meaning a "well-done" darkened crust. The airy caf offers a plentiful variety of baked goods, including breads (the large rounds known as miche are $10, raisin-walnut loaves with pink peppercorns are $13), morning pastries, minitarts and open-faced sandwiches. We fell for the chewy minipizzas (like one finished with grape-tomato halves, fleur de sel and the smoked sheep's cheese fiore sardo, $6.50--$7.50) and the basil-infused lemon custard tarts topped with blueberries and scorched dots of meringue ($6). 120 Smith St between Dean and Pacific Sts, Cobble Hill, Brooklyn (718-852-0200)


Mille-Feuille Bakery Caf | Maison Ladure
Zucker Bakery | Doughboy Bake Shop | Bien Cuit


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