Bien Fait Specialty Cakes – Greensboro, VT: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (802) 533-2253 to check today's hours. Know the hours? Send them to us.

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100 Atherton Way, Greensboro, VT 05841

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Address100 Atherton Way, Greensboro, VT 05841

Phone(802) 533-2253

StyleCake shop

CountyOrleans County

Time zoneEastern Time

About Bien Fait Specialty Cakes

You will find Bien Fait Specialty Cakes at 100 Atherton Way in Greensboro, close to the center of Greensboro.

Opening hours for Bien Fait Specialty Cakes are not verified in our data. A quick call to (802) 533-2253 before you go saves a wasted trip, especially on holidays.

What to order

Typical items at a cake shop like this one — the bakery's own selection may differ.

Full menu

Cake flavors

Almond wedding cakeWhite cake perfumed with almond extract and finely ground almonds, delicate and fragrant, long a classic choice for wedding tiers.
MarbleVanilla and chocolate batters swirled together in the pan, so each slice reveals its own ribbon pattern and two flavors.
ConfettiVanilla cake with rainbow sprinkles baked into the batter, leaving cheerful colored specks throughout; a long-standing birthday party favorite.
Spiced carrotDense, moist spice cake with grated carrot, cinnamon and chopped walnuts, sturdy enough to stack into multiple tiers.

Fillings

Cookies & cream mousseWhipped vanilla mousse folded with crushed chocolate sandwich cookies, giving a speckled look and soft crunch between layers.
Cannoli creamSweetened ricotta with mini chocolate chips and a hint of orange zest, borrowed from the Sicilian pastry shop.
Raspberry preservesTart, seedy raspberry jam spread between layers; it cuts through rich buttercream and leaves a vivid ribbon of color in each slice.
Lemon curdSilky, tangy curd cooked from lemon juice, eggs and butter, adding a bright, puckery layer to vanilla or almond cake.

Frostings & finishes

Rolled fondantPliable sugar paste rolled over the cake for a seamless matte surface, used for sculpted shapes and detailed themed designs.
Stabilized whipped creamAiry, lightly sweetened cream held firm with a stabilizer; well suited to fruit cakes and kept refrigerated until serving.
Ganache dripGlossy chocolate poured over a chilled cake so it runs down the sides in controlled drips, a popular modern finish.
Semi-naked finishThin scrape of buttercream that lets the cake layers peek through, giving a rustic look often dressed with fresh flowers or fruit.