Books
Bien Cuit: The Art of Bread (Hardcover)
- Item Number
- 158
- Estimated Value
- 45 USD
- Leading Bid
- 20 USD
- Next Minimum Bid
- USD
The winning bid will go to FrontStream Global Fund (tax ID 26-3265577), a 501c3 nonprofit organization, which will send the donation to The North Branch School (tax ID 32-0013815) on behalf of the winner.
- Time Left
- 18d 4h
- Online Close
- 2024-12-09 22:00:00.0
- Number of Bids
- 2 - Bid History
Item Description
Bien 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 York’s 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 trademark—what the French call bien cuit, or “well baked.”
This signature style is the product of Golper’s years as a journeyman baker, from his introduction to baking on an Oregon farm—where they made bread by candlelight at 1 a.m.—through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country’s modern artisanal food scene.
Item Special Note
Thank you to current parents and chef/owner Zachary and Kate!
Shipping is included!
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