Matt Taber, Head Baker
After having worked as Assistant Head Baker for four years at Runner & Stone under co-founder Peter Endriss, Matt was thrilled to assume the role of Head Baker at the beginning of 2023. Matt gradually came to food service over ten years ago—first by way of the humanities, having studied sociology and gender studies at New York University, and then through nutrition and wellness, having graduated from the Natural Gourmet Institute in 2013. He immediately began working under Pastry Chef Sean Considine, the Executive Pastry Chef for the Jean-Georges Restaurant Group, at ABC Kitchen, and within four years, Matt had become the Pastry Sous Chef for ABC Cocina, ABC Kitchen and ABC V.
After his time at the ABC family of restaurants, Matt began at Runner & Stone as an overnight bread baker. Within two years, he had worked his way through every station in the bakery and became the Assistant Head Baker. Matt found his passion for fermentation and locally sourced grains as he began experimenting with new whole-grain breads, pastries, and viennoiseries, all the while managing a staff of six to eight bakers and maintaining the quality and integrity of ingredients that had become the hallmark of Runner & Stone. Matt is excited to harness this passion, now as Head Baker, and continue to incorporate more locally sourced grains and seasonal ingredients in the delicious baked goods and plated desserts he creates daily alongside the Runner & Stone team.
A Word From Matt
"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?"
If you experience any trouble viewing, reading, or obtaining information about our business from our website, please call us directly at 718-576-3360 for assistance.