Many people know Bien Cuit—the James Beard award–recognized bakery with three shops in New York City—for its bread. The name translates as “well done” in French, nodding to loaves that are taken beyond golden-brown, toward someplace darker, deeper, and sultrier. And yet, here at the Food52 office, we know Bien Cuit for something else entirely: its cookies.
Last year, for instance, when our co-founder, Amanda Hesser, found out that the bakery had halted production on its superlative shortbread, she took matters into her own hands: “You can’t do this to us! Please reconsider.” (Don’t worry, we got the recipe.)
from Food52 https://ift.tt/2vHL9Eb
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