Founding couple behind San Antonio’s Bakery Lorraine have left the chain

Bakery Lorraine founders Anne Ng and Jeremy Mandrell have parted ways with the San Antonio-based chain they founded in 2011, leaving it in the hands of business partner Charlie Biedenharn.

Ng confirmed the split to the Current Tuesday afternoon, saying it took place last month. She declined to elaborate on the reason.

“It was an amicable departure, and we wish them the best. Jeremy and I will be heading in a new direction that we’re optimistic about,” said Ng, who met Mandrell while the pair worked at famed chef Thomas Keller’s Bouchon Bakery in Napa.

Biedenharn was unavailable for comment Tuesday. However, Bakery Lorraine confirmed the couple’s departure in an email response to the Current‘s inquiries.

“We are so grateful for the years they dedicated to Bakery Lorraine and wish them all the best in their next venture,” the statement read. “Charlie Biedenharn, also a co-founder and owner, remains with Bakery Lorraine and continues to oversee daily operations and the bakery’s outstanding group of culinary talent.”

Ng and Mandrell moved to San Antonio to take jobs at Rackspace Technology but were unable to give up the baking bug, according to a 2022 Express-News profile. While still working full time in 2011, the pair began selling pastries at the Quarry Farmers Market.

Shortly after, entrepreneur Biedenharn threw in with the couple and helped them open the first Bakery Lorraine on Grayson Street. That flagship location later jumped to the Pearl, and the chain has added three more San Antonio stores since then. It’s also expanded to Austin and Boerne, opening a location in each city.

Known for elegantly executed French pastries such as macarons and tarts, Bakery Lorraine has racked up praise from national media outlets including Food & Wine, Conde Taste Traveler, USA Today and CNN’s Eatocracy blog.
Subscribe to SA Current newsletters.

Follow us: Apple News | Google News | NewsBreak | Reddit | Instagram | Facebook | Twitter| Or sign up for our RSS Feed

This article appears in Oct 30 – Nov 5, 2024.