Award-winning bakeshop grabs acclaimed bread cook.
Meet Jenn Riesman, the brand-new bread craftsmen with a shimmering pedigree at Pastry shop Lorraine.
Charlie Biedenharn would certainly choose absolutely nothing much less.
” I believe she is a best suitable for this firm,” stated Biedenharn, Pastry shop Lorraine’s founder and proprietor. “I’m delighted to preserve our timeless treats, while likewise generating some brand-new things and having Jenn placed several of her motivation right into what we do.”
Riesman’s trip covers cooking areas from South Texas to Central Virginia. She increased to importance at Resort Emma at Pearl, gained recognition at Fowl Crow Pastry Shop in Shavano Park and acted as executive bread cook at Keswick Hall, a first-class home in Virginia.
” It really feels terrific to be component of a San Antonio organization,” stated Riesman, that began 2 weeks earlier. “Pastry shop Lorraine has actually been recognized for as long for terrific croissants and macarons. I intend to be a breath of fresh air. A collection of fresh eyes.
” I’m recognized for kolaches covered in brioche. However I can not obtain away from burned marshmallows and brownish butter rice krispie deals with. Those will certainly be pertaining to Pastry shop Lorraine.”
A local of Rockwall, Texas, Riesman gained a bakeshop and bread certification at a technological college in Little Rock, Arkansas. After that she went back to Texas to release a profession in the bread arts.
You might know with Riesman’s large treat arsenal, that includes wedding celebration cakes and pies, her speciality.
At the since-closed Fowl Crow Pastry shop, she won a CultureMap Tastemaker Honor for Bread Cook of the Year in 2024. She’s led bread programs for Melvin’s Home Gelato & & Coffee Bar and Max & & Louie’s New york city Restaurant, creating artisanal gelato, sorbets, gelato cakes and gelato sandwiches.
Riesman likewise has actually operated at Omni La Estate del Rio, a four-diamond home, and at Austin’s La Condesa, a James Beard-nominated and Michelin-recommended Mexican dining establishment.
” Whatever meshes like a problem,” she stated. “Operating at various residential properties and various degrees of pedigree, operating at four-diamond and luxury residential properties, you take a little of that experience with you and utilize it in the future.”
As Pastry shop Lorraine’s brand-new exec bread cook, Riesman loads a setting vacant because the separation of founders Anne Ng and Jeremy Mandrell in the autumn of 2024.
Under Ng and Mandrell, Pastry shop Lorraine increased from a tiny procedure on Grayson Road in 2011 to a chain with a front runner at Pearl and several places throughout San Antonio, Boerne and Austin.
The bakeshop’s Parisian macarons and French-inspired standards have actually gained recognition. Food & & White wine called Pastry shop Lorraine amongst the 100 finest bakeshops in the united state Conde Nast Tourist called it among 13 Location Bakeshops. Ng and Mandrell gained a James Beard election.
” We are not anticipating to fill up any type of footwear,” stated Biedenharn, that started Pastry shop Lorraine with Ng and Mandrell. “That was never ever component of the assumption. Customers can anticipate to still obtain their preferred treats. None of that will certainly alter. However they can likewise anticipate some brand-new offerings too to match what’s currently in the bread situation.”
Riesman will certainly supervise Pastry shop Lorraine’s specialized orders and wedding celebration cake program with a bakeshop food selection that will certainly stay greatly the same with completion of the year. Her brand-new developments will certainly debut in very early 2026.
” I’ll delight in placing an unusual spin on terrific items we’re currently making,” she stated. “I have a deep love for full-flavored cooking too. I’m recognized for pies and not simply for the holiday. However having pies for walk-ins and for buying year-round. And I’ll generate a lot more customized cakes and wedding celebration cakes to the Pastry shop Lorraine arsenal.”
