CAPS: An Exploration of Fermentation and Lamination with Zachary Golper
In this two-day workshop, students will examine a hands-on approach to bread and viennoiserie involving a multitude of fermentation methods, preferment blending, grain blending, and alternative and traditional enrichments.
Simultaneously learn (one on one) advanced lamination methods with personalized criticisms and advice designed to give you an edge in the competitive realm of viennoiserie. Zachary Golper is the owner of Bien Cuit in Brooklyn. A four-time semifinalist for the James Beard Award for Best Baker, Zachary has an extensive background in the bread and pastry arts. He's worked with world champion bakers and pastry chefs, as well as an M.O.F. (Meilleurs Ouvriers de France: Best Craftsmen of France), and helped open Bakery Nouveau in Seattle and the bakery at M Resort in Las Vegas. Zachary was also recruited to re-create 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 in 2015, he published his first cookbook, "Bien Cuit: The Art of Bread."