Master Pastry Chef Zachary Golper and his Bien Cuit Bakery were recently profiled in a Serious Eats article where Golper divulges the secrets behind the Bakery's famous Stollen, a German fruit-cake. Golper explains:
It's like a yeasted fruitcake with all of the good stuff and none of the bad.
Golper goes on to highlight all aspects of baking the bread over various sections with titles such as "The Pre-Ferment" and "Baptism by Butter". If you are a curious gastronome, be sure to click through and read the full walkthrough over on Serious Eats.
via Serious Eats
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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