Bien Cuit

We had a simple croissant which was wonderful stracture and taste. Not buttery or sugary, just full of yeasty sourdough flavor.

Bread is definitely fresher. Have been coming here for a while, it’s hard to find good artisan bread nearby. In the past I would agree bread was dry and hard. Baguette i picked up at 11 on Sun was the best from them so far. Very tasty. Keep doing what you’re doing.

Hi there, I am from France and working in Brooklyn a month a year. I am lucky to have had a grandfather who was a baker in Paris! In France you will never see a 'bien cuit' only bakery as you will miss out on half of the clientèle. You can always choose if you want your bread 'bien cuit' ou 'pas trop cuit' depending on taste preferences or health choices. 'Bien cuit' has a more intense taste, is better for digestion as you eat slower/chew more, it's better for your teeth doesn't stick and has a lower glycemic index than their softer equivalents that leave the oven sooner. I had a bit of a weird experience at this bakery as there were racks of beautiful looking pain aux raisins, I ordered one, paid a whopping 7 dollars in France this would probably cause a strike you'll have 4 for this price and then all of a sudden they were for wholesale only... I got a pain aux chocolat instead with the promise to get a refund on my card. Tastewise it tasted like a nice american cousin : the type of pastry and chocolate ratio is not quite the same.

The service was great. I was excited to try their pastries because of all the great reviews. I was very disappointed with my almond croissant. I felt for the price it shouldn't have been served burnt and crunchy. The ambiance and staff were superior, but I came to eat so I have to give it two stars.

Yes ok it’s a good bread and patisserie croissant bakery. But $1.25 per slice of bread in a loaf. Absolutely crazy given two common ingredients are air and water and a sack of flour makes 50 loafs. Bake your own bread at home. Or at least start making bread that everyone can afford.

Neighborhood local here. When I first went to this place, I got an almond croissant and it was delicious. However, the last two times I've been to this location, I have gotten their pan au raisin, and it has been a dry, yucky mess. This last time, just this morning, when I asked the girl at the counter if they had been baked fresh in the morning, she said, yes, but that she recommends getting them heated up before eating... which is weird, considering they should've only been baked a couple of hours ago. "Great" I told her, "so I just spent six dollars on this pastry, can I get it hot?" Her response, was "well you already took a bite out of it, so we can't do anything. Sorry have a great day." While she was perfectly pleasant about it, doesn't make me feel any better that in total with him, I just spent $13 on coffee and pastry that I'm not even going to eat.

From UK and wife is French and this is as good and better than a lot of French bakers. Stunningly good sourdough. Croissants are huge and superb. Baguette also. A seriously good bakery.

Pretty solid french bakery in Cobble Hill. Croissants are a bit more bread'y than flaky/airy but still quite tasty. Staff have always been nice and coffee drinks are good.

I've gotten bread here on 3 occasions. The first time I got a stale baguette. This bread was not "bien cuit" like the business has commented on other reviews complaining about stale bread. I love toasty, even burnt, crunchy bread. This bread was not that. Thought I'd give them a second try, so I got the sunflower rye the second time. When I checked out the bread came out to at least $16 and I was floored. The bread is quite heavy, but that was still shocking. It was not fresh and I struggled to cut it when I got home. My mom also bought a baguette from this place a few days ago and she was surprised by the price - $4.50 - although that was far from shocking to me. We ate it immediately and again it was stale. They claim to not sell day old breads - maybe that's true. But if they're baking the breads in the middle of the night and we're eating them at noon the next day, maybe that's enough for it to be stale. Or maybe the recipe just isn't good. The store always smells amazing when you walk by from the pastries baking presumably. Instead of trying to convince people you're not selling stale bread, maybe you should try to think of a different baking schedule that would allow you to sell fresh bread.

Read reviews about people saying the bread was stale so I hesitated going, but the outside smells so good I figured it’s worth a try. But just like all the other reviews stated the bread was very stale. Crust was so hard we couldn’t bite through it and I just had to throw the whole super expensive loaf away, 30min after buying it.