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How Bakery Lorraine Became One of SA’s Most Successful Bakeries

Being Comfortable with Working

Charlie Biedenharn, co-owner of Bakery Lorraine
Charlie Biedenharn, co-owner of Bakery Lorraine. Photo courtesy of San Antonio Business Journal.

The San Antonio Business Journal highlights the talented trio behind Bakery Lorraine, which they describe as “one of San Antonio’s most successful bakeries.” Read about how Anne Ng and Jeremy Mandrell, who met while working for world-renowned chef Thomas Keller, joined forces with entrepreneur Charlie Biedenharn to start Bakery Lorraine at a farmer’s market in 2011, before eventually moving to their location at Pearl. Now, the nationally recognized Bakery Lorraine has five locations throughout San Antonio and Austin and has received accolades from some of the country’s top culinary publications.

Biedenharn notes that their “people-first culture” is one of the keys to the bakery’s success, saying “I don’t have a formula other than trying to treat people how I want to be treated and to create an environment where people care about what they’re doing and want to stick around.” This approach is integral to building and retaining their team, which he describes as a family.

San Antonio Business Journal describes the challenges the team faced in growing Bakery Lorraine from a small stand at the Quarry Farmers & Ranchers Market to the renowned bakery it is today. “Be comfortable with working. A lot of people with startup ideas or entrepreneurial ideas fail to realize the amount of actual labor and work it takes,” Biedenharn warns. The team certainly put in the work, and their grit, attention to detail, and “passion for excellence in baking and cooking” remains steadfast.

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