About Zachary Golper | Peter Kaminsky

Zachary Golper | Peter Kaminsky

Chef Zachary Golper opened his bakery Bien Cuit in Brooklyn, NY in July 2011. It was named Best New Bakery by the Village Voice, made Best of 2011 lists in both the New York Times and New York magazine, and was lauded in Food & Wine, Saveur, Bon Appétit, Harper’s Bazaar, and USA Today, among other publications. Peter Kaminsky is a cookbook author who has collaborated with celebrated chefs Daniel Boulud, Michel Richard, Francis Mallmann, and Sheila Lukins. His outdoors column has appeared in the New York Times for more than 25 years, and he has contributed frequently to Food & Wine. Kaminsky is also one of the creators and executive producers of The Kennedy Center Mark Twain Prize for American Humor. Bien Cuit is their first cookbook together. @zacharygolper @peterkaminsky1

A paper bag filled with loaves of pane Francese.

Pane Francese

Looks like a baguette, tastes like a ciabatta. This northern Italian bread is crusty and chewy and all sorts of incredible.