Bien Cuit: The Art of Bread $75 & Under

Bien Cuit: The Art of Bread $75 & UnderBien Cuit introduces a new approach to a proudly old fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New Yorks top restaurants and sought by bread enthusiasts around the country. His secret: long, low temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany colored crust is his trademarkwhat the French call bien cuit, or well baked. This

Pair our Finocchiona salame with a beautiful Parmigiano Reggiano and a Montepulciano to take full advantage of the floral notes Finocchiona

and juniper wood barrels

Rich in flavor and texture but simple in nature

Drawstring closure

When serving with bread

Yuzu Marmalade is a staple on the finest cheese boards

Storage: Store at room temperature away from direct sunlight or extreme fluctuations of temperature

The loose weave of canvas allows dough to rise evenly

Made with chianti wine and aromatic fennel seed

and distinct aroma

is naturally solar-evaporated to create coarse-grained and 'sweet' finishing salt

This honey is harvested from Goldenrod