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Welcome, friends

 

OUR STORY

Jeremy and Anne met while working for Thomas Keller at Bouchon Bakery in the Napa Valley, California and have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming Bakery Lorraine. 

Every item that they put out is handmade with the utmost care and attention to detail. Each ingredient is treated with the proper respect and thoughtfulness it deserves—from the miller’s flour to the dairy farmer’s eggs and butter.

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PRESS

Huffington Post
Buzzfeed
USA Today
San Antonio Express-News
Edible Austin
San Antonio Current
Local Sugar
Female Foodie

CAREERS

We're always looking for new talent. If you're a positive, dedicated individual who loves the smell of brûlée in the morning, join our team!