If you’ve ever found yourself enchanted by the aroma of buttery croissants or the delicate crunch of a perfectly made macaron, chances are you’ve been under the spell of Bakery Lorraine, a local gem turned regional favorite! But behind the sweet treats and cozy cafés is a story of grit, gratitude, and a whole lot of heart.
Bakery Lorraine’s story starts humbly at a small booth at the Quarry Farmer’s Market, where the original pastry bakers, Anne Ng and Jeremy Mandrell, shared their French pastries with early morning shoppers. That is where they met Charlie Biedenharn, and the three of them together began this journey. The dream? Simple. Make great pastries and hopefully expand to a food truck. But the buzz grew quickly, and instead of a truck, the team found themselves opening a brick-and-mortar store on East Grayson Street. Then came an unexpected twist: an opportunity to move into the Pearl Brewery, one of San Antonio’s most iconic locations. With a little luck, a generous landlord, and a leap of faith, the team moved into what is now their flagship location.
Though Ng and Mandrell are no longer part of Bakery Lorraine, their departure was an amicable one, marked by mutual respect and warm wishes for each other’s future endeavors. The work ethic, creativity, and determination they brought to Bakery Lorraine remains deeply woven into the fabric of the company and Biedenharn remains grateful for the years of partnership they shared. He credits much of the bakery’s early success to the foundation they built together and today Bakery Lorraine boasts six locations, a 7000 square foot commissary that serves as the offsite kitchen for the entire operation, and a team nearly 200 strong.
The bakery is still owned and operated by Biedenharn who took perhaps an atypical journey to becoming a restaurateur. With an undergraduate degree in English and Philosophy, his interests were originally rooted in the creative. Over time, Biedenharn developed a strong interest in business, which ultimately led him to return to school and earn his MBA from the University of Texas. Though he never thought he would own and operate a bakery, it is the ideal place to combine both his creative and strategic outlets, allowing Biedenharn to stay close to the artistic aspects of the business while managing its growth and operations.
Growing a bakery isn’t always as sweet as it sounds. Maintaining quality and consistency across multiple locations requires constant attention, especially when growth happens quickly. The demands of rapid expansion can lead to burnout, making it important to step back and refocus on what matters—supporting the team and staying true to the original vision. Despite these pressures, Bakery Lorraine has seen lasting success. The business has scaled thoughtfully, built a loyal customer base, and nurtured a strong internal team. One of its greatest achievements has been the ability to retain long-term employees in an industry where high turnover is the norm. Perhaps the ultimate example of this resides in Elise Miller, who began her journey with Bakery Lorraine as a part-time bookkeeper and over the years took on more responsibility, ultimately becoming the bakery’s Chief Operating Officer. Reflecting on her journey, Miller credits her team as a key source of innovation, while she provides the steady, strategic leadership that keeps operations running smoothly. Her approach is rooted in trust, believing in her team, trying new ideas, and creating space for people to grow within the company just as she did.
At Bakery Lorraine, culture is at the heart of everything they do. It’s about fostering an environment of trust, supporting one another, and encouraging the sharing of ideas at every level of the company. Biedenharn and Miller encourage open communication and foster a sense of community within the team, recognizing that the bakery’s success relies on the collective effort of everyone involved. This supportive culture has helped the bakery retain employees and maintain high morale, even through the challenges of expansion and tough times like the pandemic. Biedenharn strives to be a resource for his team, offering guidance and support whenever needed. At Bakery Lorraine, the team isn’t just working together, they’re growing together.
While the Bakery Lorraine team is one of its greatest successes, the other is its menu. A perfect blend of tradition and innovation, the menu offers a wide range of traditional French pastries that highlight both time-honored techniques and creative twists. Signature items like macarons, holiday pies, and opera cake have become customer favorites, but there’s always something new to discover. The bakery’s dedication to quality is apparent in every bite, with an executive pastry and savory chef overseeing the menu to ensure each location’s offerings are consistently excellent, while also allowing room for unique regional touches.
This focus on quality is mirrored in the customer experience, where every detail is designed to make guests feel welcomed and valued. From the moment customers step inside, they’re greeted by knowledgeable staff eager to share their passion for the menu. Whether explaining the craftsmanship behind a pastry or offering recommendations, the team ensures that each visit feels personal. The goal is for customers to not only enjoy top-tier food but to also experience the warmth and hospitality that define Bakery Lorraine—leaving with both a delicious treat and a memorable connection to the bakery’s commitment to excellence.
Beyond pastries, Bakery Lorraine is deeply rooted in giving back to the community. Whether it’s serving teachers during training sessions, preparing meals for hurricane relief, or partnering with fellow local favorite Merit Coffee, the bakery is always finding new ways to make an impact. Biedenharn even serves on the board of Cornyation, a lively, volunteer-run Fiesta tradition that raises money for scholarships and HIV/AIDS initiatives around the city. (Fun fact: He was crowned King Anchovy in 2018.)
While no major expansion plans are on the immediate horizon, Bakery Lorraine remains focused on staying strong and steady, weathering market changes while continuing to deliver the same exceptional quality and joy in every bite that has made them a local favorite since 2011. Biedenharn noted that through market volatility, ADKF is a partner he relies on. He credits ADKF with providing timely and accurate reporting, offering alternative perspectives, and helping the business stay agile in a shifting market. As Biedenharn puts it, “I know there are less expensive accounting firms, but I’m a firm believer that you get what you pay for “and for him, ADKF has been well worth the investment.
Anyone familiar only with the Pearl location has just scratched the surface, Bakery Lorraine’s presence stretches across the city and beyond. With additional locations at Med Center, The Rim, Boerne, Austin, and even a food stall inside the DoSeum, the bakery’s reach has grown far beyond its original home. At the center of the operation is a bustling commissary, where every pastry is crafted fresh and delivered to each location with care. What ties it all together is a deep sense of gratitude toward the city that embraced them, the team that brings it all to life, and the customers who continue to make Bakery Lorraine part of their everyday moments.