On March 25, artisanal Brooklyn bakery Bien Cuit brings its renowned breads, pastries, and desserts to a second location: Grand Central Market in Manhattan’s iconic Grand Central Terminal. Led by James Beard-nominated Chef Zachary Golper, the market space features an expansive menu of refined pastries and desserts unique to the new location such as éclairs, cakes, and tarts, in addition to Bien Cuit’s signature breads and viennoiserie. With the new opening, Manhattan locals and global travelers will be able to sample the bakery’s acclaimed offerings more easily than ever before.
“We see the bakery’s role as the heart of the local community—a traditional center for coming together to connect over food,” says Golper. “We’re very excited about bringing our bakery to Grand Central Terminal, a hub for over 750,000 commuters and travelers every day, as it is a remarkable outlet for us to share what we do with a wider range of people, further impacting our New York community with our slow-fermentation methods and responsibly sourced ingredients.”
Menu offerings at the Grand Central Market location will include breads, pastries, cakes, tarts, cookies, verrines, and other grab-and-go items developed for the convenience of Grand Central Terminal commuters. The front counter will feature a finishing window for guests to observe the final steps of dessert preparation. A sample of the new items include:
Dark Chocolate Mousse Cake: Chocolate chiffon cake steeped in cocoa syrup, layered with Manjari and Gianduja mousse, as well as crispy dark chocolate pearls and finished with a dark cocoa glaze
Honey Whole Wheat Éclair: Classic éclair shell made with whole wheat grown in New York, filled with Catskill Provisions Honey-based cremeux, and topped with a toasted oat sabayon, candied oats and bee pollen
Pecan Granola Cookie: Made with blended wheat flours with pumpkin seed flour and oats, black currant raisins, sunflower seeds and toasted pecans
Using time-honored techniques of slow-fermentation and small-batch mixing, Bien Cuit’s team carefully fine-tunes the baking process to create complex layers of flavor. A commitment to sustainable sourcing and creative use of alternative grains have fueled the bakery’s innovations, drawing attention and accolades to their flagship location in Brooklyn’s Boerum Hill.
