Bakers
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Zachary Golper – Bien Cuit
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Raphael Boeri – Le Wild Rooster
For the detailed collaboration,
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Zachary Golper – Bien Cuit
Zachary Golper is the founder of Bien Cuit, a Brooklyn-based bakery widely regarded as a reference point in the world of artisanal bread. Known for his precision and commitment to long fermentation techniques, Golper has earned a strong reputation among culinary professionals for his contribution to the evolution of breadmaking.
As a collaborator on the hacco project, he applies his deep fermentation knowledge to explore the potential of koji in premium bread production—unlocking new levels of flavor, texture, and purity through natural processes.
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Raphael Boeri – Le Wild Rooster
Raphael Boeri is the founder and creative force behind Le Wild Rooster, a patisserie concept known for its bold, innovative approach to viennoiserie and laminated doughs. Trained in classical French techniques and driven by a passion for culinary exploration, Boeri has earned a growing international reputation for reimagining tradition through a modern, ingredient-focused lens.
As a collaborator on the hacco project, Boeri brings a fresh perspective to pastry by integrating koji—a Japanese fermentation culture—into his recipes. His work showcases how koji can unlock natural sweetness, depth, and texture while meeting the clean-label demands of today’s discerning American market.
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