Zachary Golper has an extensive background in the bread and pastry arts. Having worked with World Champion Bakers and Pastry Chefs as well as an M.O.F. (Meilleurs Ouvriers de France), he has opened Bakery Nouveau of Seattle, Washington, as well as the bakery for the M Resort of Las Vegas, Nevada and was brought on to recreate the menu and restructure the baking operation for Le Bec Fin in Philadelphia. In 2011, he moved to New York to open Bien Cuit and has since been nominated for two Best Baker awards by the James Beard Foundation. In 2015, he published his first cookbook, Bien Cuit: The Art of Bread.
Kate Wheatcroft opened Bien Cuit bakery with her husband in 2011, expanding the business into both retail and wholesale businesses over five years. She studied at Columbia University and worked in fashion and publishing before starting Bien Cuit. In 2012 she was selected by Forbes 30 Under 30 in Food and Beverage and in 2016 Bien Cuit was selected as a finalist for the James Beard Award. She is also founder of The Granary Project, which provides information and resources for farmers interested in regenerative agriculture and a co-founder of BakeCycle, a software development company for bakery solutions.
Jeff brings a wealth of pastry experience and appreciation for classic French technique to Bien Cuit Smith St.
After graduating from Johnson & Wales with a B.A. in Pastry, Jeff spent time as a pastry cook in Chicago and New York before embarking on an exchange program working on organic farms in Northern France. There, he cultivated a love for peak-season produce and appreciation for small farms.
Upon returning to the city, he worked as Pastry Sous Chef at The Oak Room at the Plaza and then at Michelin-starred Oceana under Jansen Chan. He then cooked at John Fraser’s pop-up concept What Happens Next, at La Silhouette, The Elm and finally at The Regency Bar & Grill.
Timothy brings a background in baking and extensive front of house experience to Bien Cuit. He studied pastry arts at the International Culinary Center and has worked in recipe and menu development for Choice Brooklyn, The Vanderbilt and The Dutch. He has a wealth of experience in operations and staff management, which he brings to his role overseeing Bien Cuit’s Smith Street retail location.
Alex started with Bien Cuit at the beginning of 2012, just six months after we opened. Since that time he has worked his way up from Administrative Assistant to Office Manager and Human Resources Manager.
Matt Cerone comes to Bien Cuit with a degree from the CIA and extensive experience in kitchens in Miami and New York. After graduating from culinary school, he worked at Miami's 1826 and was the Head Chef at Swine in Coral Gables, Florida. After moving to New York, Matt spent time in Daniel Boulud's Dinex Group and helped open April Bloomfield's Salvation Burger. Matt's favorite bread is our yukon gold pugliese.
Diessongo joined the Bien Cuit team in 2014. Despite several years of food service experience, he had no previous baking experience. But Diessongo quickly proved himself a skilled and talented baker, an indispensable part of production. Diessongo supervises training of new staff and oversees daily production ensuring Bien Cuit’s exacting standards are met.
SENIOR WHOLESALE & BUSINESS DEVELOPMENT MANAGER
Lloyd has experience in the corporate and non-profit worlds, as well as in food journalism. He worked in marketing at Disney Consumer Products and ran the communications department for the national food advocacy organization, Slow Food USA. He brings a genetic love of bread to his role working with Bien Cuit's clients.
Elyse brings a wealth of retail and cafe experience to Bien Cuit's wholesale team. She has worked at Jack's Stir Brew Coffee, City Bakery, and managed a Starbucks for seven years. Elyse also has a degree in Entrepreneurship and loves animals.
Tracey is a Bien Cuit veteran, having been a floor manager at the Smith Street cafe for two years before her transition into wholesale. She has an MFA in Painting and is actively involved in art when she's not selling bread (her favorite is our Raisin Walnut Batard).