Tag Archive | "Bakery Lorraine"

Bakery Lorraine Relocates and Other Pearl Notes

Bakery Lorraine has relocated to the Pearl Brewery.

Bakery Lorraine and the French macarons have moved to the Pearl.

Bakery Lorraine and the French macarons have moved to the Pearl.

The bakery, which has been hailed as one of the best in the nation, is known for its French macarons (not macaroons) as well as its pain au chocolate, sticky buns, scones and sandwiches.

Look for the bakery nestled in among the restaurants, coffee shop and other food lovers’ favorites in the Pearl compound. It’s open for breakfast and lunch.

For more information, call (210) 862-5582.

Here’s some more Pearl news:

It’s time for Latin Flavors

The annual Latin Flavors, America’s Kitchens conference has returned to the San Antonio campus of the Culinary Institute of America.

This annual gathering of chefs and food professionals from throughout the Americas is generally a lot of shop talk and recipe sharing, with demonstrations of dishes indigenous to countries such as Peru, Argentina, Brazil and the Caribbean islands as well as the various regions of Mexico.

This symposium is an invite-only event, but this year, there are several dinners open to the public. One is at Nao on Thursday evening, featuring chef Pedro Miguel Schiaffino. The others are on Friday at Arcade Midtown Kitchen, Boiler House Texas Grill, Casa Hernan and Sandbar. For more information on the dinners, click here.

Cured Pink BeerOktoberBreast: Booze for Boobs

If you can’t get to Munich for the famous Oktoberfest, head to Cured at the Pearl, owned by cancer survivor and chef Steve McHugh.

In honor of October being Breast Cancer Awareness month, he’s serving up a special beer made by Ranger Creek Brewing & Distilling. The pink-hued brew, Lucky Ol’ Sun Golden Belgian-Style Ale, may seem light, but it’s said to be full-bodied while boasting great flavor.

Every day during October, beer lovers can get a mug of Lucky Ol’ Sun pink beer on its own for $9 with $1 from every rosy ale sold going directly to Susan G. Komen. Pair it with the Charcuterie [“Charc”] Board starting at $18 for a total of $2 going to Komen, Cured’s charity of choice the entire quarter.

Looking forward to Southerleigh

Those who attended Sunday’s KLRN Fine Wine and Cuisine Tasting got a fine preview of Southerleigh, Jeff Balfour’s restaurant, which will be in the forthcoming Hotel Emma.

The chef served up crab claws in a lively dressing alongside a Dortmunder beer and a honey mead that are being brewed in-house. Yes, they worked up our appetite for more. But we’ll have to wait a little while longer.

Word is that the restaurant with its coastal cuisine could open in December, if all goes according to schedule. That may seem like a long way off, but it’s really not, as we’re in October already.


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Barbaro Pizza, Bakery Lorraine Team Up

KnifeandFork pizza 3By Emily Reynolds

Bakery Lorraine may not be making Cronuts (we asked), but they will be producing the pizza crust hitting town this week at Barbaro in Monte Vista at 2720 McCullough Ave.

Barbaro is the sister concept to the ever-hip local hot spot The Monterey.  Taking over the location that was once the cozy coffee shop, The Foundry, Barbaro will be showcasing menu items such as specialty pizzas and artisan salads.

The pizza dough for the crusts will be handmade by Bakery Lorraine — and we can expect the pizzas from Barbaro to be made with lots of creative flair.

A sneak preview of their menu whetted our appetites with pizzas such as the one made with Benton’s bacon, carbonara sauce, black pepper, Parmesan and parsley.  There was also one made with smoked mozzarella, country ham, hot sauce, red onion, and cilantro that we cannot wait to sample.

Salads will come from season ingredients and also have that splash of The Monterey uniqueness, such as one made with Great White beans, tomato vinaigrette, canned tuna, olives and arugula.

Cronut, Cronut, who’s making Cronuts?

So, who is making Cronuts in the Alamo City? We aren’t sure, but Bakery Lorraine says no to the buttery baby that is half croissant, half doughnut.

The sweet hybrid was born in the Dominique Ansel Bakery in New York City, and people all over the work are longing to get their hands on them.

We’d heard through the grapevine that our very own Bakery Lorraine may be making their own version.

Yet owner and master baker Anne Ng isn’t planning on having her pastry gods and goddesses making any in the near future.

“We will be sticking with our own pastries for now,” she said.

Although our sweet tooth may be let down with the absence of a Bakery Lorraine Cronut, which we’re pretty sure would be better than the original, our craving for savory is looking forward to the Bakery Lorraine pizza crusts and the city’s newest pizza hot spot. Check Barbaro out on their Facebook page for updates for this week’s opening by clicking here.

Bakery Lorraine Strawberry Shortcakes

Bakery Lorraine Strawberry Shortcakes

Bakery Lorraine also serves their pastries at Halcyon, Uncommon Fare and Local Coffee.  Bakery Lorraine is located across from The Pearl Brewery at 511 E Grayson St. Check their Facebook page by clicking here.

Emily Reynolds is a San Antonio free-lance writer, PR professional and blogger.


This article reflects edits that correct the spelling of baker Anne Ng’s name and the address of the pizzeria, mistakes made in an earlier version.


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No Doubt About It, San Antonio Loves Fiesta

San Antonio native Kathleen Burke takes Fiesta seriously. She volunteers each year at Fiesta Oyster Bake and NIOSA, plus she gets in a number of parties with friends.

Kathleen Burke models her food truck hat.

Kathleen Burke models her food truck hat.

Kathleen Burke's Fiesta food truck hat.

Kathleen Burke’s Fiesta food truck hat.

One of her traditions is to make a hat each year reflecting some aspect of city life.

This year, her theme is the San Antonio food truck scene, and she’s decorated her hat with the likes of Where Y’At, Winner Winner Chicken Dinner, the Smoke Shack, Panini Street, Wheelie Gourmet and the DUK Truck among others.

She’s also paid homage to the Alamo Street Eat Bar by decorating an apron with the food truck park’s logo. Her secret for getting the images right? She printed out what images she could find on the trucks’ websites.

What are your favorite Fiesta events and traditions?

Celebrate Fiesta at Ocho with tequila juleps and pork empanadas

The folks at the Havana Hotel are in full Fiesta mode. In additional to decking the halls and selling medals, the hotel’s restaurant-bar, Ocho, is serving up a selection of special antojitos and cocktails. Executive chef Toby Soto’s lineup includes:

  • Sandia – vodka, fresh muddled watermelon, sugar, soda
  • Tequila Mint Julep – tequila, fresh muddled mint, sugar, soda
  • Havana Sweet Papa Picadillo – miniature sweet potato balls filled with seasoned ground beef, coated in bread crumbs and fried, served with salsa roja
  • Achiote Pork Empanadas – served with salsa verde
  • Tostones – twice fried plantains served with roasted tomato garlic aioli

For more details, click here.

In the meantime, here’s a recipe for the Tequila Mint Julep in case you want to get some Fiesta spirit at home.

Tequila Mint Julep

Tequila Mint Julep

Tequila Mint Julep

2-3 fresh mint leaves, plus a sprig for garnish
1 1/2 ounces blanco tequila
1 ounce simple syrup
Club soda

Muddle 2-3 leaves of mint, to taste, in the bottom of a cocktail shaker. Add tequila, simple syrup and crushed ice. Shake until cold. Pour into a rocks glass. Top with club soda. Garnish with a mint sprig.

Makes 1 cocktail.

From Toby Soto/Ocho at the Hotel Havana

Biga offers two ways of seeing the parade

Biga on the Banks, 203 S. St. Mary’s St., is offering two ways of enjoying Monday’s Texas Cavaliers River Parade.

The regular Biga dinner menu will be available to those who reserve a table in the main dining room. Between courses, guests can visit the balcony to get a bird’s eye view of the parade floating on the river below. No outdoor seating will be available for the river parade so all guests can get a view.

More casual is a new feature the restaurant is offering. It’s a Fiesta River Parade Reception, and it offers views of the parade as well as food stations to enjoy through the evening. On the menu are warm Maria’s Tortillas you can fill with ingredients such as picadillo chorizo, pulled chicken, guacamole and house roasted salsa. Molasses rubbed beef, carved to order and served with poblano and corn mashers and spicy slaw are at another station. Veggie and chicken fajitas, Spanish rice, borracho beans and house made pico de gallo, guacamole, salsas and more will also be offered as well as desserts including tres leches layered with citrus and berries, Kahlua chocolate mousse and cookies. A full bar will be on hand.

The cost for the reception is $57 for adults and $30 for children ages 12 and under. Twenty percent tip and tax will be added.

Reservations are a must for both options and a credit card will be needed to secure your reservation. Food, tax and tip will be billed in full to the credit card on file.

Call (210) 225-0722.

Bakery Lorraine's Fiesta margarita macarons.

Bakery Lorraine’s Fiesta margarita macarons.

Bakery Lorraine adds a splash of Fiesta color

Bakery Lorraine, 511 E. Grayson St., is known to many for its macarons, delectable French meringue treats in assorted flavors and pastel colors.

For Fiesta, the bakery has upped its game by making margarita macarons, which come in much brighter colors than usual.

Call (210) 862-5582 for more details.


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Donut Palooza? Bakery Lorraine vs. The Monterey Throwdown Sunday

doughnuts2 It’s as contest of a different sport – that would be a head-to-head doughnut throwdown Sunday (Feb. 17), between two popular local venues among San Antonio foodists — The Monterey and Bakery Lorraine.

We are not quite sure how the rules go, but they are asking that you come and support your favorite team. It’s just a guess, but there might be some doughnuts on offer sometime during the morning.

Local Coffee (naturally) will act as referee for what is being billed as a “donut fight” from 10 a.m. – 2 p.m. at The Monterey, 1127 S. St. Marys St. Be there, have a doughnut — or a donut — and check it out.

May the best doughnuts win.

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Holiday Treats on Order, from Bakery Lorraine

Bakery Lorraine, which you may visit at their weekly spot at the Quarry Farmers and Ranchers Market or at the bakery, 511 E. Grayson St., will be baking from this list of delectable items (below) over the holidays.
The bakery will be closed Dec. 24-26, so put in your special orders for Christmas on Dec. 23, or earlier. Visit the bakery to place your orders, or call them at 210-862-5582.

Holiday Treats from Bakery Lorraine

Holiday pies, 9-inch: $20

Apple (4 varieties)
Sweet potato pecan
Mini loaves, individually packaged (which also make great presents): $6
Tropical fruitcake (candied coconut, mango, pineapple)
Pain d’epices (holiday spice loaf)

Bakery Lorraine’s French macarons come in a rainbow of colors — and flavors.

12 macarons of Christmas: $18

A holiday 12-pack of macarons with the following flavors:
Hot cocoa with marshmallows
Apple cider
Mulled wine
Sweet potato pecan
Caramel popcorn
Earl grey
Milk and cookies
Buche de Noel (preorder only): $40
Traditional Yule log, will serve about 6-8 people, 9 inches long. Gingerbread cake, cream cheese filling, chocolate buttercream.

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Let the Holidays Begin — at Quarry Farmers Market

The Quarry Farmers & Ranchers Market will kick off the holiday season with the second annual Holiday Unwrapping on Sunday, Nov. 4 from 9 a.m. – 1 p.m.

Goat milk soap, great for yourself and holiday guests, and also for gifts.

The event features both edible and non-edible gift ideas, holiday menu inspirations and traditions. Nearly 30 market members will showcase, sample, sell and accept orders for the holidays.

Among the special seasonal items: All-natural skin care products, cranberry salsa, pâté de Campagne, pumpkin spice French macarons, smoked King salmon, vegan and gluten-free pies, gift boxes of grass-fed beef steaks, local pecans, orchids and specialty plants and a full turkey dinner with all the trimmings and sides. See the complete list below.

Authors will be at Quarry Farmers Market this Sunday to sell and sign copies of ‘Food Lovers’ Guide to San Antonio.’

This year’s Holiday Unwrapping includes a book signing with local food writers Bonnie Walker and John Griffin of Their engaging new book, Food Lovers’ Guide to San Antonio, highlights the best of the Alamo City’s restaurants, markets, bakeries, cooking schools, festivals, food trucks and more, making it an outstanding holiday gift for any foodie.

The Quarry Farmers and Ranchers Market requires its vendors grow, raise or make their products within 200 miles; they must not be “mass” producers.

Like old-fashioned market days, this gathering of like-minded people includes more than produce vendors and ranchers. Look for ready-to-eat products including fresh-squeezed orange juice, granola, savory Chinese treats, crepes, hummus, salsas, heat-and-eat meals, gourmet and everyday bakery treats, gluten-free baked goods and organic tamales.

Every Sunday a growing number of hungry customers flock to the market to gather their weekly supplies and meet up with friends to enjoy breakfast, brunch and lunch.

Ranchers provide grass-fed beef, wild boar, pastured chickens, ducks, geese, rabbits, lamb, venison and pork. Charcuterie fans take home an array of pâtés, rillettes, foie gras, smoked bacon, Italian sausage, chorizo and more. Farm-fresh chicken and duck eggs leave by the dozens. And everything is made with natural ingredients and plenty of love.

Even the music is homegrown, as local musicians share their unique sound with the lively crowds each week. The music serves as a backdrop for the strolling shoppers as they discuss cooking tips with the farmers, ranchers, chefs and friends. It’s a vibrant, yet mellow, Sunday morning ritual for many – set in a growing era of food awareness.

The Quarry Farmers & Ranchers Market is held every Sunday, year-round and rain or shine, in the parking lot near Whole Foods Market in the Quarry Market off 281 N. and Jones Maltsberger Road.

Hours are from 9 a.m. – 1 p.m. For additional information, visit or call (210) 722-5077.

Specialty Items Available Through the Holidays

3-G Farm Romaine lettuce, Turnips, Turnip greens, Mustard greens, Kale, Radishes, Spinach, Beets, Swiss chard, Red Russian kale, Broccoli, Cauliflower

9-1 Farm Beets—Early Globe, Marla, Detroit Gold, Touchstone Gold Broccoli—Pacman and Imperial Kohlrabi—white, purple and a hybrid Radish—Early Scarlet and Watermelon Spinach—Hybrid Hunter Baby and Long-Standing Collards Swiss chard—red, yellow and white

Bakery Lorraine 9-inch pies—pecan (with Jack Daniels No. 7 whiskey and a touch of molasses), Dutch apple (4 varieties of apples) and oven-roasted pumpkin French macarons—flavors include pumpkin spice, cranberry and pecan pie 12 Macarons of Christmas

Bea’s Handmade Pasta A gift bag filled with your choice of two large bags and one small bag of pasta for $20

Bikkurim Organic Farms Broccoli, Cauliflower, Spinach, Lettuces, Carrots, Beets, Turnips, Radishes, Potatoes, Kale, Collards, Snow peas, Bok choy, Swiss chard, Gift basket filled with assorted canned goods using farm ingredients

Bistro Bakery Roasted and stuffed turkey with all the trimmings (gravy, dressing, green beans, sweet potatoes and cranberry sauce) for parties of 10, 20 or 30 Assorted pastries Pecan, pumpkin and apple pie Grapefruit-pistachio tart Chocolate meringue pie

Countryside Farm Whole goose (limited supply), whole duck, whole guinea fowl and chicken and whole rabbit Lamb and wild hog Sausage including Italian; breakfast link; chorizo; porcini; and black truffle Charcuterie including pâtés, rillettes (duck, pork, chicken, guinea), smoked duck breast, smoked bacon, duck leg confit and foie gras Holiday gift box filled with assorted charcuterie

Cowgirl Granola Thanksgiving and Holiday granola blends, Jars of merlot-marjoram mustard, Organic Blue Cornmeal Pancake and Waffle Mix (gluten-free)

Dos Lunas Artisan Cheese, Two pieces of half moon cheese in a wooden birch gift box

Dos Rios Gourmet Salsa Cranberry salsa

Engel Farms Strawberries, Squash and butternut squash, Red tomatoes, Multi-colored tomatoes, Spinach Swiss chard Kale Asian greens—Napa cabbage, mizuna, mustard greens and pac choi, Broccoli, Red and green cabbage, Cucumbers Brussels sprouts

Frank’s Pecans Fresh local pecans (available beginning November 11)

Good Gluten-Free Foods—all gluten-free holiday offerings, Mini pumpkin pies, Mini maple pecan pies (no corn syrup), Mini vegan apple pies, Pumpkin bread with cream cheese swirl (by the piece), Cranberry walnut coffee cake (by the piece) Decorated sugar cookies (3-pack)

Humble House Foods Gift set of four gourmet spreads (basil pesto, cilantro pesto, tapenade and roasted tomato)

Katie’s Jar Beastly Feasts for Thanksgiving—empanada, sweet potatoes and a pup over (Thanksgiving in a bag), Christmas—Holiday box o’ bones, Christmas fruitcake and gingerbone tree, Hanukkah—Eight mini-treat bags stuffed with a variety of treats

Miller’s Tropicals Tillandsia (airplants typically bloom pink with blue flowers) Cattleya orchid (corsage orchid)

Ming’s Things Gift pack of three Asian sauces (Sichuan, Cilantro-Thai Chile and Sweet, Sour Spicy Ginger)

My Father’s Farm Salad mix in a clamshell container, along with assorted lettuces and Asian greens, Lettuces in a potted plant Beet greens, Microgreens, Multi-colored radishes, Spring onions, Turnips, rutabaga, kohlrabi and daikon Broccoli, broccoli raab and broccoli greens, Bok choi, Fresh cut basil, and potted herb plants, Greenhouse tomatoes, bell peppers and cucumbers

Parker Creek Ranch Full selection of Freedom Ranger chickens, cut-up chickens as well as pieces and parts Farm fresh eggs, Limited number of turkeys, Firewood

Patty’s Petals Assorted colorful orchids

Rancho Ojo de Agua Gift box sets of assorted grass-fed steaks (bacon-wrapped filet, ribeye, New York Strip, T-Bone, Club steak and sirloin); Recycled feed bags

Revolucion Coffee + Juice Hot chocolate, hot chai and hot green matcha Holiday coffees Green bloody Mary mix and other specialty cold-pressed juices including The Cure (pear, carrot, beet, lemon and ginger)

Sam’s Salmon Fresh-frozen Sockeye and Coho salmon, Smoked king salmon

Springfield Farm Assorted gift baskets of all-natural skin care products including soaps, salves, lip care and lotions; Spinach Kale, Arugula, Beet greens, Shallots, French breakfast radishes and amethyst radishes

The Gardener’s Feast Vacuum-sealed six-packs of assorted organic tamales

The Lemonade Co. Cranberry-pineapple-lemonade (sold by the gallon for parties), The Oxygenator—fresh pressed apple, beet, carrot, ginger, lemon, with a hint of jalapeño

Well Seasoned Cuisine Classic holiday soups from around the world, Condiments and compound butters, Savory and sweet spreads and sauces, Shrubs (Colonial fruit syrups)

Zamudio Farm Spinach, Carrots, Beets, Kale, Broccoli. Cauliflower. Lettuce, Kohlrabi, Radishes,Sugar snap peas, Cabbage Collards


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Bakery Lorraine Has Found a Home

Macarons from Bakery Lorraine

Bakery Lorraine has a home.

The bakery, known for the mouthwatering baked goods offered each Sunday during the Quarry Farmers and Ranchers Market, has opened in a permanent home at 511 E. Grayson St.

Macarons from Bakery Lorraine

The building is a 1920s craftsman-style home  in the Government Hill Historic district and will feature 12 tables plus benches on the porch.

Bouchon Bakery alums and sweethearts, Anne Ng and Jeremy Mandrell, originally created Bakery Lorraine as a “passion project” of sorts as an aside to their tech-centered jobs in San Antonio. Ng and Mandrell were introduced to hospitality aficionado, Charlie Biedenharn, who joined the two to round out the Bakery Lorraine team. When the unoccupied home on the soon-to-be-bustling Grayson Street opened up, the team knew Bakery Lorraine was meant to be.

The couple describes their shop as a place for “open minded people who have a love for food.”

Offerings include seasonal Parisian macarons, tarts (sweet and savory), pies, cookies, muffins, Viennoiseries (including croissants, pain au chocolat, Danish and pain aux abricots) and scones. The bakery will also feature a bread program with baguettes, brioche and sourdough boule. Lunch is covered by way of prepackaged cold sandwiches (using house-made bread), salads, quiche and savory tarts.

The bakery will host 12 seats in the shop, with a few outdoor perches on the porch.

Bakery Lorraine’s hours are 6:30 a.m.–6:30 p.m. Tuesday-Sunady.

For further information visit or call (210) 862-5582. Facebook: Twitter: @BakeryLorraine.

Bakery Lorraine will also continue to host their stand at the Quarry Farmers & Ranchers Market on Sundays at 255 East Basse Road.

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