Bakery Lorraine was borne of a plan to pivot out of the restaurant industry. When founders Jeremy Mandrell and Anne Ng set out from the Bay Area to San Antonio, they thought they'd left their baking careers for good. Then they started making and selling pastries at a farmer's market on the weekends for the love of it and quickly developed a fan base. When they met local entrepreneur Charlie Biedenharn, that stand became Bakery Lorraine, an artisanal bakery that was named one the country's best new bakeries by CNN's Eatocracy that same year. Since then, they've been recognized as one of the Top 100 Bakeries in the US by Food and Wine and nominated for best pastry chefs by the James Beard Foundation.
Our philosophy is simple - we make fresh pastries that reflect our respect for the ingredients and the technique of our craft.