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 three 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. 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.
Scott brings a wealth of experience to his role as Executive Chef for Bien Cuit. He cultivated his passion for pastry and baking through years of rigorous training and honing his skills at esteemed culinary institutions such as Bouchon Bakery, Café Boulud, and Lincoln, as well as Gordon Ramsey at The London NYC, and most recently, Park Hyatt New York. He brings a unique culinary perspective to the team, respecting traditional baking methods while incorporating innovative flavors executed with French technique.
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.
After owning her own bakery, Petit Fleury Bakery for five years, Laurie joined Bien Cuit. A passionate baker, Laurie has been a member of the Bread Bakers Guild of America for over twenty years. It is Laurie's ardent belief in the artisan process employed by Bien Cuit that has made her a natural fit at the company. Before she entered the world of baking, Laurie worked for many years in technical design in the fashion world, which prepared her for the rigors of management and planning.
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.
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.