When Daniel Boulud opens Épicerie Boulud at the beginning of May, it will have pastries and charcuterie made on the premises. And it will also have a cheese selection curated by Anne Saxelby, who, it turns out, is expanding her business in the Essex Street Market in a big way.
According to Brooklyn Based, Saxelby, who’s sold American farmstead cheeses out of her very tiny stall in the market since 2006, is opening a cheese-aging facility and work space in Red Hook. The greater square footage will allow her to expand her wholesale business and increase the roster of restaurants she supplies, which currently includes Minetta Tavern, Gramercy Tavern, and 61 Local. Saxelby will also act as the exclusive distributor for Salvatore Bklyn, which, in other good news for curd nerds, will allow its owners to concentrate on making even more great cheeses.
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