Bien Cuit Menu

Our traditional croissant, baked in a fluted mold, and tossed with cinnamon sugar.

Traditional croissant with ham and brie.

A classic, twice-baked almond or chocolate almond croissant.

Traditional.

Turmeric pastry cream with rum poached raisins and hint of vanilla bean.

Traditional and slow-fermented croissant.

Traditional with an extended fermentation.

Sweetened and laminated dough.

Vegan. cracked rye, cracked oat, spelt, and sunflower is fermented together for complex grain flavor and unique texture. a tighter crumb makes this a perfect sandwich bread.

A brioche-style sandwich bread made with all white flour fermented with milk.

A light and flavorful brioche-style bun enriched with milk. Ideal for burgers. Flavor is subtle enough that it can accompany vegetables and seafood. Toasts well.

Traditional sourdough.

Wheat, buckwheat, rye, millet, oats, poppy seed, and sesame combine to produce a delicious sandwich loaf with just the right combination of soft texture and multigrain flavor.

A rustic Italian bread with a golden crust and airy, chewy interior, perfect for sandwiches or dipping.

A traditional sourdough loaf with blended rye and wheat flours, featuring sunflower seeds and just a touch of honey.

Vegan. our signature loaf combines a blend of rye and wheat flours, a whole grain sourdough starter, up to 68 hours of fermentation, and a long, dark bake to create a loaf with maximum caramelization.

Soft, rectangular loaf with a golden-brown crust and a tangy sourdough flavor.

Crusty, elongated loaf with a golden-brown exterior and a soft, airy interior.

Delicately infused with earl grey tea and zesty lemon, this moist pound cake offers a subtle blend of citrus and floral notes.

A seasonal favorite, our moist apple pound cake returns made with dark amber honey and topped with powdered sugar.

A seasonal favorite, our moist apple pound cake returns made with dark amber honey and topped with powdered sugar.

Bacon jam, egg, cheddar on our pane francese.

Bacon lardon, caramelized onion, and gruyère.

Turkey, arugula, swiss cheese, and caper-anchovy mayonnaise on a croissant.

Candied ginger, flour, and dark brown sugar.

A chewy cookie with tart cranberries, hearty oats, and sweet coconut.

Buckwheat flour, chocolate chips, cocoa powder, and salt.

Delicate shortbread infused with lemon zest and thyme, topped with a smooth icing and garnished with a sprig of fresh thyme.

Our pain de mie soaked in royal cinnamon infused sweetened condensed milk before tossing with amaro-soaked currants.

White chocolate and pecans.