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.

Our laminated pastry dough filled togarishi pastry cream and topped a mixture of sweet potato and confit onion.

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

Traditional and slow-fermented croissant.

Vegan. a traditional country bread made with thompson raisin, walnut, and pink peppercorn. weekends only.

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.

A classic no-frills banana pound cake made with bananas, unbleached flour, eggs, oil, and vanilla.

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

Delicate pound cake infused with mandarin and fennel, topped with a smooth, lightly textured icing and a sprinkle of fennel seeds.

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.

Spinach pesto, arugula, egg on our pane francese.

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

Our signature quiche dough filled with a sesame cabbage mixture with notes of Mirin rice wine and cobanero chili flakes.

Savory beet spread with yogurt and pickled fennel on toasted miche

A slice of our multigrain loaf topped with a coconut milk based curried cauliflower and potato mix then topped with a fresh cilantro onion relish.

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.

Our shortbread cookie filled with a generous helping of pecan halves and topped with a brown sugar glaze.

A moist almond maple cake topped with maple glaze.

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

A brown butter crust filled layers of pumpkin cheesecake, creme fraiche mousse, and topped with a rum glaze.

Our signature tart shell filled with a cranberry cherry cremeux, then topped with a chocolate glaze and citrusy bergamot meringue.

White chocolate and pecans.

Our signature Gateau Breton shell filled with fig frangipane and a burnt honey ganache. Contains tree nuts.