{"id":3268,"date":"2025-10-14T17:38:10","date_gmt":"2025-10-14T17:38:10","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/3268\/"},"modified":"2025-10-14T17:38:10","modified_gmt":"2025-10-14T17:38:10","slug":"san-antonios-bakery-lorraine-hires-jenn-riesman-as-executive-pastry-chef","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/3268\/","title":{"rendered":"San Antonio’s Bakery Lorraine hires Jenn Riesman as executive pastry chef"},"content":{"rendered":"

\"TheBakery Lorraine was named one of the top new bakeries in the United States by Food & Wine and is considered a \u201cDestination Bakery\u201d by Cond\u00e9 Nast Traveler. Credit: Nick Simonite<\/p>\n

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.<\/p>\n

After the departure of founding bakers<\/a> Anne Ng and Jeremy Mandrell in November 2024, a void was left at the helm of the prestigious bakery\u2019s pastry program, though cofounder, entrepreneur Charlie Biedenharn, remained.<\/p>\n

\u201cWe\u2019re very excited to have Chef Jenn join our all-star pastry team, whose long-standing leadership has been instrumental to Bakery Lorraine\u2019s success,\u201d Biedenharn said. \u201cShe 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.\u201d<\/p>\n

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.<\/p>\n

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\u2019s Espresso and Ice Cream and Max & Louie\u2019s New York Diner. In 2024, she was named Pastry Chef of the Year in the CultureMap Tastemaker Awards.<\/p>\n

Riesman will oversee Bakery Lorraine\u2019s 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\u2019s current menu will remain unchanged through 2025, guests can expect Riesman\u2019s personal touch and new creations to make a debut in early 2026, bakery officials add.<\/p>\n

\u201cI\u2019m honored to join and represent Bakery Lorraine, a team I\u2019ve always deeply admired,\u201d Riesman said in a statement. \u201cSan Antonio\u2019s hospitality community continues to be my home and favorite place to share my passion for food and creativity.\u201d<\/p>\n

\"\"Credit: Ben Yanto<\/p>\n

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