Bakery Lorraine was named one of the top new bakeries in the United States by Food & Wine and is considered a “Destination Bakery” by Condé Nast Traveler. Credit: Nick Simonite
Renowned San Antonio-based chain Bakery Lorraine has named Jenn Riesman its next executive pastry chef after nearly a year of a vacancy in the position.
After the departure of founding bakers Anne Ng and Jeremy Mandrell in November 2024, a void was left at the helm of the prestigious bakery’s pastry program, though cofounder, entrepreneur Charlie Biedenharn, remained.
“We’re very excited to have Chef Jenn join our all-star pastry team, whose long-standing leadership has been instrumental to Bakery Lorraine’s success,” Biedenharn said. “She brings a fresh and creative perspective to our French-inspired classics, and over time, her skill and artistry will help introduce unique new pastries alongside our beloved local favorites.”
Riesman joins Bakery Lorraine following an impressive culinary career. Originally from Charlottesville, Virginia, she once served as executive pastry chef at the five-star, five-diamond Keswick Hall.
Since relocating to San Antonio, Riesman served as executive pastry chef at the Michelin-recognized Hotel Emma and founded Rooster Crow Bakery, before selling the business. She also led pastry programs at Melvin’s Espresso and Ice Cream and Max & Louie’s New York Diner. In 2024, she was named Pastry Chef of the Year in the CultureMap Tastemaker Awards.
Riesman will oversee Bakery Lorraine’s specialty orders and wedding cake program, with a focus on ornate, 19th century Lambeth-style and themed cakes that highlight her signature craftsmanship, according to a statement from the business. While the bakery’s current menu will remain unchanged through 2025, guests can expect Riesman’s personal touch and new creations to make a debut in early 2026, bakery officials add.
“I’m honored to join and represent Bakery Lorraine, a team I’ve always deeply admired,” Riesman said in a statement. “San Antonio’s hospitality community continues to be my home and favorite place to share my passion for food and creativity.”
Credit: Ben Yanto
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