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.
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.