{"id":332235,"date":"2025-10-25T19:56:17","date_gmt":"2025-10-25T19:56:17","guid":{"rendered":"https:\/\/www.europesays.com\/us\/332235\/"},"modified":"2025-10-25T19:56:17","modified_gmt":"2025-10-25T19:56:17","slug":"accomplished-artisan-leads-pastry-program-at-bakery-lorraine","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/332235\/","title":{"rendered":"Accomplished artisan leads pastry program at Bakery Lorraine\u00a0"},"content":{"rendered":"

Award-winning bakery snags award-winning pastry chef.\u00a0<\/p>\n

Meet Jenn Riesman, the new pastry artisan with a sparkling pedigree at Bakery Lorraine<\/a>.<\/p>\n

Charlie Biedenharn would settle for nothing less.\u00a0<\/p>\n

\u201cI think she is a perfect fit for this company,\u201d said Biedenharn, Bakery Lorraine\u2019s co-founder and owner. \u201cI\u2019m excited to maintain our classic desserts, while also bringing in some new items and having Jenn put some of her inspiration into what we do.\u201d<\/p>\n

Riesman\u2019s journey spans kitchens from South Texas to Central Virginia. She rose to prominence at Hotel Emma <\/a>at Pearl<\/a>, earned acclaim at Rooster Crow Bakery in Shavano Park and served as executive pastry chef at Keswick Hall<\/a>, a five-star property in Virginia.<\/p>\n

\u201cIt feels great to be part of a San Antonio institution,\u201d said Riesman, who started two weeks ago. \u201cBakery Lorraine has been known for so long for great croissants and macarons. I hope to be a breath of fresh air. A set of fresh eyes.<\/p>\n

\u201cI\u2019m known for kolaches wrapped in brioche. But I can\u2019t get away from burnt marshmallows and brown butter rice krispie treats. Those will be coming to Bakery Lorraine.\u201d<\/p>\n

\"\"Bakery Lorraine is most known for its French pastries and other baked goods like wedding cakes and macarons. Credit: Amber Esparza \/ San Antonio Report<\/p>\n

A native of Rockwall, Texas, Riesman earned a bakery and pastry certificate at a technical school in Little Rock, Arkansas. Then she returned to Texas to launch a career in the pastry arts.<\/p>\n

You may be familiar with Riesman\u2019s vast dessert repertoire, which includes wedding cakes and pies, her speciality.\u00a0<\/p>\n

At the since-closed Rooster Crow Bakery, she won a CultureMap Tastemaker Award for Pastry Chef of the Year in 2024. She\u2019s led pastry programs for Melvin\u2019s Home Ice Cream & Espresso Bar<\/a> and Max & Louie\u2019s New York Diner<\/a>, developing artisanal ice creams, sorbets, ice cream cakes and ice cream sandwiches.\u00a0<\/p>\n

Riesman also has worked at Omni La Mansion del Rio<\/a>, a four-diamond property, and at Austin\u2019s La Condesa, <\/a>a James Beard-nominated and Michelin-recommended Mexican restaurant.<\/p>\n

\u201cEverything fits together like a puzzle,\u201d she said. \u201cWorking at different properties and different levels of pedigree, working at four-diamond and five-star properties, you take a little bit of that experience with you and use it in the future.\u201d<\/p>\n

As Bakery Lorraine\u2019s new executive pastry chef, Riesman fills a position unoccupied since the departure of co-founders Anne Ng and Jeremy Mandrell in the fall of 2024.<\/p>\n

Under Ng and Mandrell, Bakery Lorraine rose from a small operation on Grayson Street in 2011 to a chain with a flagship<\/a> at Pearl and multiple locations across San Antonio, Boerne and Austin.\u00a0<\/p>\n

\"\"Bakery Lorraine has six locations, including one in Austin and Boerne and its flagship Pearl digs. Credit: Amber Esparza \/ San Antonio Report<\/p>\n

The bakery\u2019s Parisian macarons and French-inspired classics have earned acclaim. Food & Wine named Bakery Lorraine among the 100 best bakeries in the U.S.<\/a> Conde Nast Traveler named it one of 13 Destination Bakeries. Ng and Mandrell earned a James Beard nomination.\u00a0<\/p>\n

\u201cWe are not expecting to fill any shoes,\u201d said Biedenharn, who founded Bakery Lorraine with Ng and Mandrell. \u201cThat was never part of the expectation. Patrons can expect to still get their favorite desserts. None of that will change. But they can also expect some new offerings as well to compliment what\u2019s already in the pastry case.\u201d<\/p>\n

Riesman will oversee Bakery Lorraine\u2019s specialty orders and wedding cake program with a bakery menu that will remain largely unchanged through the end of the year. Her new creations will debut in early 2026.<\/p>\n

\u201cI\u2019ll enjoy putting a quirky spin on great products we\u2019re already making,\u201d she said. \u201cI have a deep love for savory baking as well. I\u2019m known for pies and not just for the holiday season. But having pies for walk-ins and for ordering year-round. And I\u2019ll bring in more custom cakes and wedding cakes to the Bakery Lorraine repertoire.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"Award-winning bakery snags award-winning pastry chef.\u00a0 Meet Jenn Riesman, the new pastry artisan with a sparkling pedigree at…\n","protected":false},"author":3,"featured_media":332236,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5133],"tags":[5229,164818,77430,150903,67059,44812,164819,164820,154552,24546,7202,7203,358,7453,3187,7593,67,586,132,5230,68,2969,7819],"class_list":{"0":"post-332235","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-san-antonio","8":"tag-america","9":"tag-anne-ng","10":"tag-bakery-lorraine","11":"tag-conde-nast-traveler","12":"tag-food-wine","13":"tag-hotel-emma","14":"tag-jeremy-mandrell","15":"tag-max-louies","16":"tag-pastry-chef","17":"tag-pearl","18":"tag-san-antonio","19":"tag-sanantonio","20":"tag-texas","21":"tag-top-story","22":"tag-tx","23":"tag-typefeature","24":"tag-united-states","25":"tag-united-states-of-america","26":"tag-unitedstates","27":"tag-unitedstatesofamerica","28":"tag-us","29":"tag-usa","30":"tag-wc-500-750"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115436571341398523","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/332235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=332235"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/332235\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/332236"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=332235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=332235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=332235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}