Head Baker Peter Endriss

Peter Endriss began his career in the food industry in 2000, when he left the field of Civil Engineering and never looked back. After cooking under Chef Patricia Yeo and learning pastry production under James Beard Award winner Nicole Plue and renowned Pastry Chef François Payard, Peter found his true calling in front of the bread ovens at Amy’s Bread. In 2006, after a stage in a bread bakery in his father’s hometown in southern Germany, Peter accepted the position as Head Baker of Per Se restaurant and Bouchon Bakery New York, where he helped establish the bread program for the opening of Bouchon Bakery and continued producing breads to match Per Se’s 3-Michelin star cuisine.  After leaving Per Se, Peter spent time working at the Parisian bakery L’Étoile du Berger before moving to Italy. While in Italy, Peter became actively involved with the SlowFood group in Milan, and spent time working alongside several local food artisans, including cheese, salumi and pasta makers. Upon returning to New York, Peter began working with Hot Bread Kitchen, helping them grow their production and train an ever-increasing staff. Peter is thrilled to now be teaming up with co-owner Chris Pizzulli to bring Runner & Stone to Gowanus.

Peter Endriss began his career in the food industry in 2000, when he left the field of Civil Engineering and never looked back. After cooking under Chef Patricia Yeo and learning pastry production under James Beard Award winner Nicole Plue and renowned Pastry Chef François Payard, Peter found his true calling in front of the bread ovens at Amy’s Bread. In 2006, after a stage in a bread bakery in his father’s hometown in southern Germany, Peter accepted the position as Head Baker of Per Se restaurant and Bouchon Bakery New York, where he helped establish the bread program for the opening of Bouchon Bakery and continued producing breads to match Per Se’s 3-Michelin star cuisine.

 After leaving Per Se, Peter spent time working at the Parisian bakery L’Étoile du Berger before moving to Italy. While in Italy, Peter became actively involved with the SlowFood group in Milan, and spent time working alongside several local food artisans, including cheese, salumi and pasta makers. Upon returning to New York, Peter began working with Hot Bread Kitchen, helping them grow their production and train an ever-increasing staff. Peter is thrilled to now be teaming up with co-owner Chris Pizzulli to bring Runner & Stone to Gowanus.

 

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?"