A few short years ago, Schroon Laker Matthew Peterson fell in love with baking. He was known around town as the Bearded Baker.
Word soon spread about his amazing sourdough loaves and if you were lucky enough, you could place a special order. (Read our story on how Matt got his start by reading a profile by Annette Batson, by clicking here).
His passion soon expanded from baked good and he started dabbling in sweet treats: perfecting the perfect macaroon became an obsession. He soon got serious and that lead to gigs at Bistro Le Roux in Queensbury and a summer at the Owl at Twilight.
“Matt is very close to Jake Guay the owner of Bistro LeRoux. Jake is also CIA grad and pretty much has been a mentor to Matt over the years,” Matt’s Dad David told us.
A couple of years ago Matt began his professional studies at the Culinary Institute of America in Hyde Park, New York. It as there he was selected for an externship from the renowned Stein Eriksen Lodge in Utah.
Fast forward: Matt graduates from the CIA later this month, we hear from proud poppa David. Beginning on December 15, Matt starts a full-time job at the world famous Epicerie Boulud in NYC in their bakery.
Épicerie Boulud is Chef Daniel Boulud's eat-in and take-out market and café. Épicerie emphasizes seasonal, house-made ingredients, from fresh bread and viennoiserie to charcuterie, soups, salads, made-to-order sandwiches, cheese boards, gelato and festive cakes. On the market shelves, you'll also find a selection of condiments, candies and other artisanal products inspired by Daniel and his chefs in their world travels.
Congrats to Matt. We can’t wait to visit.