Artisan bakers Zachary Golper and wife Kate Wheatcroft recently opened a new Bien Cuit retail store in the Crown Heights neighborhood of Brooklyn, New York, offering craft breads and appetizing desserts like canelé de Bordeaux (in various flavors) and pumpkin craquelin filled with pastry cream and miso caramel. Craquelin is a type of fancy Belgian cream puff. The store also serves sandwiches, tartines and quiche.
"Most of our inspiration for opening this store was that so many of our original customers from Boerum Hill had moved to Crown Heights over the years," says Wheatcroft.
The new store is located at 721 Franklin Avenue and opened in October. Golper and Wheatcroft opened Bien Cuit’s original Boerum Hill location in 2011. They also operate a third location at New York City’s Grand Central Market.
Bien Cuit, meaning "well done" in French, refers to both the dark, caramelized crust on the bakery’s bread loaves and their approach to baking. Each dough is mixed in small batches, shaped by hand, and baked daily in Brooklyn.
In other news, Bien Cuit announced they were taking holiday orders for signature pastries like miso caramel pumpkin pie and smoked chocolate custard pie as part of its new nationwide online ordering service at biencuit.com/nationwideshipping.
In 2011, Golper moved to New York to open Bien Cuit and has since been nominated for five Outstanding Baker awards by the James Beard Foundation. In 2015, he published his first cookbook, Bien Cuit: The Art of Bread.
Wheatcroft is also founder of The Granary Project, which provides information and resources for farmers interested in regenerative agriculture and a founder of BakeCycle, a software solution for bakeries.