Runner & Stone
Gowanus, Brooklyn · baking since 2012
- Brooklyn bakery founded by head baker Peter Endriss and chef Chris Pizzulli in 2012.
- The name is the two grinding stones of a traditional mill — a nod to Gowanus, home of NYC's first tidewater grist mill.
- Breads are naturally leavened (that's sourdough) and built on local and regional grains.
- Everything at the stand was baked by them in Brooklyn — bread and French-style pastries.
Markets
- SATMcCarren
The story
Runner & Stone opened in Gowanus in December 2012, founded by baker Peter Endriss and chef Chris Pizzulli around a simple idea: cooking and eating are how people connect. The name honors the neighborhood's milling history — the "runner" and the "stone" are the two grinding stones of a grist mill, and Gowanus was home to New York City's first tidewater grist mill.
The bakery leans hard on local: whole-grain flours from regional mills, naturally leavened doughs, and French viennoiserie technique for the pastry case.
What we sell
- Breads — naturally leavened loaves and baguettes, with whole-grain and specialty loaves rotating
- Pastries — French-style viennoiserie: croissants and the day's sweet and savory bakes
Customer FAQ
Is this sourdough?
Yes — "naturally leavened" means raised with a sourdough starter rather than commercial yeast. Longer fermentation, more flavor, and many people find it easier to digest.
Where does the flour come from?
They prioritize local and regional whole-grain flours from Northeast mills — part of the point of the bakery is reconnecting NYC bread to nearby grain.
How do I keep bread fresh?
Cut-side down on the counter for the first day or two — never the fridge (it stales bread fastest). For longer: slice and freeze, then toast straight from frozen. Crisp a whole loaf back up in a 350° oven for 5–10 minutes.
Do you have gluten-free?
No — this is a wheat bakery through and through. Whole-grain and naturally fermented, yes; gluten-free, no.
Which pastries are vegetarian / dairy-free?
Croissants and most viennoiserie are loaded with butter — vegetarian, but not dairy-free. Most lean breads are just flour, water, salt, and starter; for someone strictly vegan, double-check that day's loaf before promising.
Do you have a shop?
Yes — the bakery-restaurant is at 285 Third Avenue in Gowanus, Brooklyn, with lunch and dinner service alongside the bread counter.
Bakery site: runnerandstone.com · Stumped by a question? Text Peter.