There's a lot going on in the world of Anne Saxelby, the cheesemonger who operates a stall in the Essex St. Market that is beloved by foodies and chefs alike. Brooklyn Based reports that she just acquired a new space in Red Hook that will both serve as the home office for her growing business, and also a facility where she can make more of her signature goods. It includes a moisture and temperature-controlled refrigerator "cave" for aging her cheeses, which she currently sells to places like Minetta Tavern and Gramercy Tavern.
And, there's one more big name project she'll be working with soon: Anne is curating and supplying the cheese selection for Épicerie Boulud, the market component to Daniel Boulud's forthcoming restaurant Boulud Sud on the Upper West Side. So, expect some American selections along with more traditional French varieties there. Also: Anne just got engaged to another big food person, Patrick Martins of Heritage farms USA. Sorry, fellas.
· Saxelby Cheese Expands to Red Hook [Brooklyn Based]
· All Coverage of Anne Saxelby [~ENY~]