Small Bites

Starting today, Alex Grunert — the pastry chef at Blue Hill at Stone Barns — will be preparing traditional stollen to be sold at the cafe throughout the holidays. A small loaf will be $8 and a larger loaf $15 $21 (they got bigger than he thought!). He will also be making spice and ginger breads in a week or so.

Alex grew up in Vienna, cooked all over Europe and — after moving to NYC — worked for chef David Bouley for 8 years: first as pastry sous chef at Danube and, by the end of his tenure, as executive pastry chef of Bouley, Danube, and Bouley Bakery.

The 411 on Blue Hill at Stone Barns.