pie – it’s no cake walk

Michelle Rizzolo, baker + owner, shares a piece of her inspiration here.

Apple Pie -9829

 

11.11.2013

 



bon appetit

2.28.2013

 

our chocolate cherry bobka and michelle rizzolo featured in bon appetit

order now online. shipping begins 3/11/2013



tomato envy – a cookbook review

check out this review from our customer, brande plotnick



bean around town

a lovely note from a special customer

(although, we have to note that the guatemalen espresso is single origin, not a blend – just to be picky)



Extended Stollen Shipping Dates

Due to popular demand we have extended our stollen shipping date past January 1st.

Our last batch has been baked and we are happy to ship until the very end. Our stollen is preserved and will be good for months to come.

Thank you to everyone for purchasing and enjoying our special holiday treat this year.

 

- Big Sur Bakery + Restaurant (1/3/2013)



Tom’s Eye View Blog

Big Sur Bakery + Restaurant Stollen visits the Brooklyn Flea Market

http://tomseyeview.wordpress.com/



New York Magazine

Stollen is the name of the game this season, and ours is in demand. We love it!

Click here for the NY Magazine story.



Stollen Production 2012

 

We thank you for your attnetion to our holiday stollen. We are producing as much stollen each day as we possibly can. As the stollen is finished we are hand packaging, hand writing notes for those sent as gifts and sending out the orders as they come in. Every order is reviewed by a person and entered manually in order to ensure as much accuracy as possible.

 

We are a small bakery and restaurant in the hills of Big Sur, California. Our single-oven is being pushed to its limits as each stollen is handmade when your order is placed. As you can imagine we have experienced a higher-than-expected order volume due to the press in the Wall Street Journal, New York Magazine, and various social media outlets. We appreciate the recognition of our hard work and love for what we do. Due to this attention, our usual one to two week production time has been pushed to the limits as we work around the clock to meet your orders.

 

Once your order is placed it will be confirmed with a receipt number from PayPal. Your order will be shipped within 10 business days of your order via either UPS Ground or USPS Economy. Once a shipping label has been created you will receive a automated email from PayPal containing a tracking number and you can follow the progress of your package. If you are shipping to a state different than that of your billing address, you will find the glitch in our online system. If you experience this problem (or any other one) please call us directly at 831.667.0520 so that we can off our personal services to you.

 

We know that the shipping companies are not always very delicate with the items they ship. Luckily, our stollen is a preserved item and our packaging is purely aesthetic. Should your stollen wait at your mailbox because you are away for the holidays, do not worry as it will remain good for eating for several months due to being preserved.

 

Thank you for your supporting our small business.

 

Merry Christmas + Happy New Year

 

Michelle Rizzolo, Baker/Owner

+ all of the stollen elves



Wall Street Journal

Our holiday dresden stollen has been selected by the Wall Street Journal as on of this season’s top 50 gifts.

It is only available for one month each year; December 1st to January 1st, so place your orders now.



Markets of NYC

Gifted, a Holiday Market

Catch us here in Brooklyn December 22-23, 2012

 



Valentine’s Day

4 courses including dessert

1st

choice of: roasted beet salad   or   classic butter lettuce salad with lemon dressing

2nd

TBD…something warm perhaps

3rd

choice of: red wine braised leg of hen  OR  oven roasted local catch with lemon + thyme  OR  roasted prime rib of beef with jus

AND

choice of: winter risotto   or   saute of cauliflower with green beans and dried cranberries

4th

A selection of our signature desserts

65.00 per person

stay tuned for more details

831.667.0520 for reservations



Chef is talking about Valentine’s Day

There is talk around the kitchen about happenings on Valentine’s day.

Prix Fixe, 4 courses including dessert

Reservations are now being accepted

831-667-0520



Tonight’s Dinner Specials

12/27/2011

Clam chowder with white fish broth + applewood smoked bacon

Sauteed Monterey Bay Calamari, lightly grilled with spicy tomato sauce

Sauteed chanterelle pizza with peppers and onions

Seared sea scallops with cauliflower puree and citrus brown butter

Sauteed sole with dungeness crab meat + white wine and herbs

 



Big Sur Bakery Cooks to the Pinots of Hitching Post Winery



Saturday, November 5th, 2011

Legendary Santa Maria BBQ Chef, Grillmaster and Winemaker
Frank Ostini will be on site to talk about wines

Ostini Wines Paired with Phil & Michelle’s:

Amuse Bouche
Pinks Dry Rose 2010

Vitello Tonnato Tonnato
braised veal with albacore tuna sauce and ahi tuna tartare
Pinot Noir Cork Dancer 2009

Quail and Beans
wood roasted quail with select beans
Pinot Noir Highliner 2008

Braised Beef au Jus
cured, seared and slow braised beef-tender with rich aromatic jus
Pinot Noir Perfect Set 2007

Apple Tart
Made with Big Sur apples
Gewurtraminer Late Harvest 2007

Dinner starts at 6:00pm
$111 + tax & gratuity/person

FOR RESERVATIONS,PLEASE CALL (831) 667-0520



Get Your Fish & Game ON BEER DINNER

Friday May 6, 2011 at 6:00pm

Featuring:

a 5 course pre-set, hop stoopid menu*

&

the best of Lagunitas Brewing Company

 

$65 per person

Please call (831) 667-0520 to reserve your spot now

 

*menu with beer pairings coming soon!!!*



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