Jeremy and Anne met while working for Thomas Keller at Bouchon Bakery in the Napa Valley, California and have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in 2010. Mandrell temporarily decided to stop baking when they moved, and while Ng kept working as pastry chef in town, she took on a second job in technology. Within a year, they realized how much they both missed baking full-time. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming Bakery Lorraine. Initially, the trio sold their products at a local farmers market, before opening their first location on Grayson. Before long, the demand outgrew the space and Bakery Lorraine moved locations to the Pearl Brewery. From the best flours and seasonal fruits to farm-raised eggs and dairy, Bakery Lorraine is elevating the way cookies and croissants are perceived in San Antonio. Bakery Lorraine has quickly become a sensation in San Antonio. It was named one of the best new bakeries in the U.S. by Food & Wine and CNN’s Eatocracy blog, as well as one of the “13 Destination Bakeries” by Conde Nast Traveler. Every item that they put out is handmade with the utmost care and attention to detail. Each ingredient is treated with the proper respect and thoughtfulness it deserves — from the miller’s flour to the dairy farmer’s eggs and butter.