“They over bake their breads and they're too hard and dry. After one day they're so hard it's borderline impossible to cut.”
H3
6.4/10
AI-generated summary
The miche is what people recommend, a sour loaf regulars slice and toast at home. The split is over how dark they bake everything. Some want that crust, others say the bread turns rock hard within a day and the has slipped from what it was. There's a stall in Grand Central Market if you don't want to go to Brooklyn.
“They over bake their breads and they're too hard and dry. After one day they're so hard it's borderline impossible to cut.”
H3
“Now, definitely not. I stopped getting their croissants a few years ago when the quality plummeted. Broken laminations, hollow centers, chewy texture, stale... went from arguably one of the best in the city to a complete waste of money. Sad.”
H3
“But their miche sucks. I'm used to it having a crusty shell, but theirs is so rock hard, even on the day of purchase my bread knife struggles with it, and it goes completely stale and inedible within a couple of days.”
H3
“Bien cuit in Grand Central market has really good pastries and bread!”
H2
“My ideal breakfast at home is Bien Cuit’s miche toasted.”
H2
“Bien Cuit is also nice for baked treats and bread.”
H2
“Get a pastry or croissant from Bien Cuit”
H2
“Bien Cuit tastes overcooked.”
H2
“Another vote for Bien cuit! I highly recommend their miche (sourdough) to slice and eat at home!”
H2
“I love getting bread at bien cuit”
H2
“Bien Cuit in cobble hill also has a great brownie and blondie”
H2
“I had a fantastic rhubarb danish at Bien Cuit a year or two ago”
H2