If Bien Cuit’s Muenster-raspberry Danish is a sign of things to come, suggests lambretta76, “this place is going to be golden.” This marveIous pastry is sweet, buttery, and just heavy enough, “quite possibly one of the best danishes I’ve had,” he swears. Almost as good, he adds, is the almond-pear Danish. And a perfect cooler for sultry August afternoons is the spritzer with fresh white-peach juice.

Opened last month by an alumnus of Le Bec-Fin, the landmark French restaurant in Philadelphia, Bien Cuit reminds lambretta of a longtime hound favorite: “Think Almondine quality, but more ‘experimental.’ This side of the neighborhood has really needed a bakery and it looks like this one is gonna be brilliant.” seb, on the other hand, isn’t quite sold; she finds Bien Cuit’s baguettes and Danishes quite good but overpriced: “I really wanted it to be the kind of place I stop in for my weekly loaf of bread, but the prices are prohibitive.”

Bien Cuit [Boerum Hill]
120 Smith Street (between Pacific and Dean streets), Brooklyn

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