Head Baker Peter Endriss
A Word From Peter
"The inspiration we find at Runner & Stone from local producers doesn't stop at the bakery door. All of our whole grain flours are grown organically and milled locally by individuals with whom we're on a first name basis. All of our preserves are made with fruit we select at the farmers' market and our viennoisseries use local, high fat butter and local eggs. Is it challenging to use ingredients that change characteristics with the seasons? Yes. Would we ever turn away from responsibly grown grains and fruit to make our work easier? No. Our love of the craft of baking and all of its associated variability is what wakes us up at 1am and keeps us baking throughout the day so that you can experience a fresh baguette. When was the last time you ate a croissant still warm from the oven?"