I bought a baguette and when I cut it open at home it was dry and at least day old if not more. I see that a couple other people have made similar comments about their bread. I have no issue with bakery selling day old items, except it should be labeled and discounted. I eat baguettes on a weekly basis and have had enough experience with them to know that this is definitely old bread. If the store argues it not day old, then they should fire the baker because it’s terrible skill to make new bread taste and act like old bread. Even when I was carrying it I noticed it was suspiciously light for the size — it’s dried out.
We all know that the Grand Central Market is pricey; that is not news. Bien Cuit has beautiful products that are well worth the price, and the service is excellent! The young lady with long red hair is particularly attentive and friendly. The sandwiches, pastries, cookies, and brownies are delicious!
5
This bakery is easily one of my favorites in the city. They always have such delicious, unique pastries that you don’t really see elsewhere, and everything I’ve tried has been incredible.
There’s a huge variety to choose from every time you go, with a great mix of both sweet and savory options. It’s the kind of place where you’ll want to try something new each visit because their creations are so interesting and well done.
Pricing also has a nice range, with both more affordable options and some higher-end pastries, so there’s really something for everyone.
Def recommend stopping by and trying a few of their unique creations. Some of the best pastries I’ve had in the city, hands down!!
5
The bread was great and very tasty. It would be nice if greetings were acknowledged, and I’d also appreciate it if staff avoided eating while working before serving the bread. Overall, a bit more attentiveness would make the experience even better.
2
We have given Bien Cuit a few tries over the many numerous times we often travel through Grand Central.
The Bread is only edible if you bring it home, wet it a wee bit, and bake wrapped in aluminium for 10 minutes.
Otherwise, as many have stated here, it's definitely day old bread and often hard as a rock. One could have some serious dental damage from it.
Please note: We've lived in France, Germany, Austria, and have bought fresh bread daily and are quite familiar with the different varieties of baking. I do not need a lecture on good quality bread baking protocol. Thank you
