How Brooklyn's Bien Cuit Bakes It's Famous Stollen Cake

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Stollen from Bien Cuit

Master Pastry Chef Zachary Golper and his Bien Cuit Bakery were recently profiled in a Serious Eats article where Golper divulges the secrets behind the Bakery’s famous Stollen, a German fruit-cake. Golper explains:

It’s like a yeasted fruitcake with all of the good stuff and none of the bad.

Golper goes on to highlight all aspects of baking the bread over various sections with titles such as “The Pre-Ferment” and “Baptism by Butter”. If you are a curious gastronome, be sure to click through and read the full walkthrough over on Serious Eats.

via Serious Eats

Matt Coneybeare

Matt Coneybeare

Founder, Publisher and Editor-in-Chief

Matt enjoys exploring the City's food scene with his Wife and the outdoors with their three dogs. He is an avid marathon runner, and spends most of his time working from a treadmill desk at home.

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