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 helped open 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 five Best Baker awards by the James Beard Foundation. In 2015, he published his first cookbook, Bien Cuit: The Art of Bread.



Shelby has experience in both the corporate and start-up worlds as well as in recruiting. She fell in love with the food industry and, specifically, the New York food scene, after assuming the role of Sales & Marketing Manager at Francois Payard Bakery. In her prior business development roles, she’s had the opportunity to partner with brands that are industry leaders in fashion, media, hospitality, banking, and events, and brings this elevated expectation for customer experience to Bien Cuit.



Kate Wheatcroft opened Bien Cuit bakery with her husband in 2011, expanding the business into both retail and wholesale businesses. Prior to Bien Cuit she worked in fashion and publishing. 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 founder of BakeCycle, a software solution for bakeries.



After graduating from Johnson & Wales University, Sarah followed her culinary career all over the country, learning different baking techniques along the way. Prior to joining Bien Cuit, she worked at Macrina Bakery in Seattle, where she fine-tuned her baking and pastry skills. She joins Bien Cuit as a Sous Chef, executing and overseeing the production of bread and pastries for all the stores. 



Zack graduated from Sarah Lawrence College. Prior to joining Bien Cuit, he worked at a newspaper, before transitioning to the food industry while also pursuing a career as a freelance writer. Most recently, Zack worked as the Director of Operations for Oren’s Daily Roast. He brings over 10 years of retail expertise to Bien Cuit.