Zachary Golper both craved and understood the connection between community and food a young age. And at 18, inspired by his mother and watching Jeff Smith’s “The Frugal Gourmet,” Golper set out to join the ranks of artisans, making food and engaging the world around them.
Golper began his training in rural Oregon under a baker who used a hand-built, wood-fired oven. Mastering the ancient art of bread baking then took him to Austin’s Asti Trattoria; Toas; Portland’s Pearl Bakery, where he worked with Greg Mistel and fellow Rising Star Artisan Tim Healea; and Seattle to study under Coupe de Monde winner William Leaman at Bakery Nouveau. After a formative stage with a third-generation patissier in Provence, Golper returned to the States to help with a Las Vegas casino opening with Chef Jean Claude Canestrier, a Meilleurs Ouvriers de France¬ and World Pastry Champion. And he then took on the East Coast, reinventing the bread program at George Perrier’s Le Bec-Fin in Philadelphia.
In 2011, Golper transformed his bread baking knowledge into bakeshop, Bien Cuit with his wife and partner Kate Wheatcroft. Since then, the Boerum Hill bakery has earned “best of” nods from The New York Times, New York Magazine, Food and Wine, Saveur, and Bon Appetit, and Golper was named one of Dessert Professional’s “Top 10 Bakers in the United States.” Just in time for just in time for Christmas 2012, Golper opened a second Bien Cuit outpost to serve Manhattan’s Greenwich Village. In 2013, Golper was named 2013 StarChefs.com Rising Star Artisan.