Zachary Golper’s sought-after breads at Brooklyn's Bien Cuit bakery are the product of his years as a journeyman baker. He was introduced to baking as an apprentice on an Oregon farm where he made bread by candlelight in the wee hours and later moved on to learn under some of the world’s most renowned: World Baking Champions in Portland and Seattle and a M.O.F and World Pastry Champion in Las Vegas. He further honed his skills during a stage in Provence with a third generation patissier. From Las Vegas he moved to Philadelphia to re-invent the bread program for George Perrier’s landmark restaurant, Le Bec Fin. He finally opened his own bakery in 2011, with his wife Kate Wheatcroft, at the heart of our country’s modern artisanal food scene in NYC. Zach's first book, Bien Cuit: The Art of Bread, tells the story of his ongoing quest to coax maximum flavor out of one of the world’s oldest and simplest foods.