James Beard Award-nominated chef Zachary Golper, of Bien Cuit bakery in Brooklyn’s Boerum Hill neighborhood, is bringing his breads and pastries to Grand Central Terminal. Golper is known for this slow fermentation methods and his commitment to sustainable sourcing. The new location will have more grab-and-go items.
Some of the new items include a honey whole-wheat éclair, made with wheat grown in New York and honey from the Catskills, and a dark chocolate mousse cake, consisting of a chocolate chiffon cake steeped in cocoa syrup and layered with different chocolate mousses, topped with crispy dark chocolate pearls and a dark cocoa glaze.
Open Monday through Friday from 7 a.m. to 9 p.m., Saturdays 10 a.m. to 7 p.m., and Sundays 11 a.m. to 6 p.m.
Bien Cuit Grand Central Market
Grand Central Terminal