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.

Raphael Boeri is a French pastry chef dedicated to redefining the future of bakery through craftsmanship, innovation, and fermentation. Rooted in classical French pastry techniques and driven by a relentless curiosity, he believes that exceptional products begin with exceptional ingredients and a deep respect for the natural processes behind them.

As Executive Pastry Chef of hacco Bakery Café, Boeri leads the creative development of a new generation of bakery products inspired by Japanese koji fermentation. Working at the intersection of French pastry and Japanese culinary culture, he explores how fermentation can naturally enhance sweetness, texture, aroma, and nutritional value while meeting the growing demand for clean-label, plant-forward products.

For Boeri, fermentation is not simply a technique—it is a philosophy that transforms ingredients into something more expressive and memorable. Through hacco, he is creating a bakery where tradition and innovation coexist, introducing a new perspective on bread, viennoiserie, pastries, and sandwiches for the American market.

His vision extends beyond creating exceptional products. He aims to establish hacco Bakery Café as a destination that inspires chefs, artisans, and food lovers alike, demonstrating how Japanese fermentation can shape the future of modern baking.

Coffee Roaster | Founder,
High Beam Coffee Roastery

At hacco, we believe that great collaborations begin with people who constantly challenge the boundaries of flavor. Selina Ullrich is one of those rare professionals.

As the founder and roaster behind High Beam Coffee Roastery in New York, Selina has built a reputation for sourcing exceptional coffees directly from producers around the world. Rather than relying solely on traditional supply chains, she regularly travels to coffee-growing regions, developing relationships with farmers and selecting coffees based on origin, processing, and the unique expression of each harvest. High Beam is known for celebrating vibrant, expressive coffees with a roasting philosophy that emphasizes clarity, brightness, and the distinctive character of every bean.

Selina’s greatest strength extends beyond roasting itself. She possesses an extraordinary sensitivity to aroma, acidity, sweetness, and texture, constantly exploring how processing methods, terroir, and roasting techniques shape the final cup. Her approach reflects the curiosity and precision that define today’s specialty coffee movement, where every decision—from farm to cup—is treated as part of the coffee’s story.

At the 2025 Specialty Coffee Expo in Houston, Selina joined hacco in presenting
Organic KOJI BARISTA during the Best New Product Awards. As an accomplished coffee professional, she demonstrated how fermentation can open new possibilities for plant-based coffee beverages while maintaining the balance and complexity demanded by specialty coffee. Organic KOJI BARISTA was honored with the Best New Product Award in the Specialty Coffee Beverage Additive category, marking an important milestone for both companies.

Our collaboration is also founded on a deep respect for the craft of the barista. While exceptional ingredients are essential, it is ultimately the barista who transforms them into memorable experiences through skill, precision, and hospitality. Selina embodies that philosophy—approaching coffee not simply as a beverage, but as a dialogue between producers, roasters, baristas, and guests.

Together, hacco and High Beam Coffee Roastery continue exploring how Japanese fermentation and specialty coffee can complement one another, creating new flavors and experiences that honor both traditions while inspiring the next generation of coffee professionals.

Founded in Milan in 2017 by Brazilian entrepreneur Carlos Eduardo Bitencourt, Cafezal is widely recognized as one of Italy’s pioneers in specialty coffee. Through its commitment to transparency, sustainability, and exceptional coffee craftsmanship, Cafezal has played an important role in advancing specialty coffee culture in Italy and across Europe.

Our collaboration with Cafezal began in 2025 at HOST Milano, held alongside the World Barista Championship, where we first introduced the possibilities of koji fermentation to the international coffee community. The partnership continued at SIGEP 2026 in Rimini, where hacco’s Organic KOJI AGAVE was honored with the prestigious Lorenzo Cagnoni Innovation Award.

Throughout these exhibitions, Cafezal and Radu V. Obreja played an invaluable role in helping us present how Japanese koji fermentation can contribute to the future of coffee. Their expertise and credibility within the specialty coffee industry helped demonstrate that fermentation is not only relevant to food, but also holds significant potential for coffee professionals seeking new dimensions of flavor and creativity.

Beyond his technical knowledge, Radu was an exceptional collaborator whose enthusiasm, positivity, and ability to unite the team made every exhibition more productive and enjoyable. His energy consistently brought people together, creating an atmosphere that encouraged conversation, curiosity, and collaboration.

Our partnership with Cafezal represents more than participation in international exhibitions—it reflects a shared belief that innovation is created when different cultures, traditions, and expertise come together. We are grateful for Cafezal’s continued support and look forward to exploring new possibilities for coffee and fermentation together.