A staff change at San Antonio’s lauded Bakery Lorraine is mixing up San Antonio’s dessert scene. Jenn Riesman, the force behind Rooster Crow Bakery, has joined the team as the new executive pastry chef.
Before relocating to San Antonio, Riesman served as the executive pastry chef at the five-star, five-diamond Keswick Hall in Charlottesville, Virginia. In Alamo City, she has had leadership roles at Hotel Emma, Melvin’s Espresso and Ice Cream, and Max & Louie’s New York Diner.
She is arguably best known for Rooster Crow Bakery. The popular pop-up and pastry supplier became a Shavano Park brick-and-mortar in November 2022. After a brief run, it shuttered in November 2024, but not before winning a CultureMap San Antonio Tastemaker Award.
“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,” says Bakery Lorraine owner Charlie Biedenharn, in a release. “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.”
In her new role, Riesman will be in charge of specialty orders and the bakery’s wedding cake program, focusing on themed and Lambeth-style cakes. The latter, frilly cakes decorated with highly ornate ribbons of royal icing, have become an unexpected viral sensation in 2025.
As Biedenharn alluded to, she will also create some new pastries for the shops, but fans will have to wait until 2026 to get their first taste. We’re hoping at least one of them will be Riesman’s signature treat, a brown butter rice cereal treat.
“I’m honored to join and represent Bakery Lorraine, a team I’ve always deeply admired,” says Riesman in a statement. “San Antonio’s hospitality community continues to be my home and favorite place to share my passion for food and creativity.”