Kara Jillian Brown, Well + Good

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Kara Jillian Brown, Well + Good

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Photo by Yossy Arefi for The New York Times

Melissa Clark, The New York Times

Rice flour makes this poundcake melt-in-your-mouth tender, and gives it a mild and delicate flavor that’s spiced with a touch of black pepper.

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Karen Tedesco, The Village Voice

Like any true artisan, Zachary Golper says he believes there's beauty in handmade imperfection; “With every individual roll, every individual baguette, there's no exact uniformity — ever. So many bakeries out there have robots make the food. There's way more of those bakeries than us.”

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Zachary Golper, Vice Munchies

Pane Pugliese is a rustic yeasted white bread typical of the Puglia region of Italy. In this version, I swap out potato flour for cubes of cooked potato.

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Bon Appétit

French pastry chef Zachary Golper knows how to make a mean chocolate buckwheat cookie. Bon Appétit’s Alison Roman visits him at Brooklyn bakery Bien Cuit to see how he does it.

Watch the video / Recipe for Chocolate Buckwheat Cookies

Andrea Strong, Tastebook

The dark loaves baked at Bien Cuit, thankfully, bare little resemblance to the soft white world of Wonder. It’s because of Golper’s nearly religious devotion to the slow process of cold fermentation—a technique he first learned by lamplight, before sunrise, in a sheep barn on an organic farm in Oregon. Seriously.

Keep reading / Recipe for Buttermilk Biscuits / Recipe for Simple Load

Zachary Golper and Peter Kaminsky, Fathom

Zachary Golper, chef/owner of Brooklyn bakery Bien Cuit, along food writer Peter Kaminsky, taste-tested their way through New York City while researching the cookbook Bien Cuit: The Art of Bread. They were kind enough to share the recipe for Lithuanian table bread, a subtle and slightly sweet loaf with a dense crumb.

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Todd A. Price, NOLA.com

Baker Zachary Golper included this recipe in his 2015 book "Bien Cuit: The Art of Bread" (Regan Arts). "In this recipe, I wanted to include rye for the sweetness it adds to the final bread," Golper wrote. "For that reason, I used rye flour in the dough but not the starter, where I felt it might add some intense high notes that would overpower the subtle earthy sweetness of the maple syrup."

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