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.
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!!!*
Join Us for Valentine’s Day Dinner at Big Sur Bakery
Although generally closed on Sundays during the winter, we will open for a special Valentine’s Day Dinner this year, Sunday, February 14th.
Our regular menu will be available along with some succulent specials sure to wet the appetite of you and your special someone.
Limited space available.
Reserve your spot now: (831) 667-0520 or at opentable.com
