Bread is the new Black

Bien Cuit! Well done! The hungry audience of NYC that pursues each crumb of the culinary spectrum from inspirational to imitation, has a new palette to experience with the opening of Bien Cuit. This most recent arrival boasts slow fermented crusty bread, made in small batches so as to be ever fresh with that warm straight-out-of-the-oven feel. Anticipating the smells and sensations of comfort and joy, I swung by the market at Grand Central only to find that the new bakery on the block was not well done, but well done! Pastries and loaves were richly browned with the assurance that the darker bake is a special technique that enhances the flavour. I am curious but I may never know…!

This entry was posted in bakeries, Food, Uncategorized and tagged . Bookmark the permalink.

4 Responses to Bread is the new Black

  1. Lorna Wilbore says:

    The bread looks really wonderful. I am not sure how one stays slim in N.Y.!

  2. Merle Blatch says:

    How unusual, is the taste different?

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