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Zachary Golper

Teaches at La Scuola at Eataly Flatiron

Bien Cuit is the cult-favorite Brooklyn bakery renowned for its perfectly baked artisanal loaves, baked goods, pastries, cookies, cakes, and sandwiches — all made with local grains and seasonal ingredients. Since husband-wife team Zachary Golper and Kate Wheatcroft opened the bakery in 2011, Bien Cuit (meaning “well baked” in French) quickly became both a local favorite and food destination for New Yorkers and tourists, as well as an esteemed national authority on the merits of long fermentation and combining ancient and contemporary baking methods.

Chef Zachary has 13 years of experience in bread and pastry. Before landing in Brooklyn, he reinvented the bread program for George Perrier’s landmark restaurant Le Bec Fin in Philadelphia. Bien Cuit also operates a very successful and growing wholesale bakery business, supplying some of the city's top restaurants, cafes and markets with their breads and pastries including Untitled at The Whitney, Gramercy Tavern, Estela, North End Grill, The Modern, Toro, BKLYN Larder, Intelligentsia, Joe The Art of Coffee, and many more.

In November 2015, Bien Cuit’s fan base expanded even further when Zach published his first cookbook, Bien Cuit: The Art of Bread, with Regan Arts. It was named one of the best cookbooks of 2015 by The New York Times, Bon Appétit, and others. He is also a two-time James Beard Award Nominee, receiving the honor for Outstanding Baker in 2015 and 2016.

Classes taught by Zachary Golper

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