San Antonio pastry chef Jenn Riesman holding Wednesday soft opening for new bakery

San Antonio has gained a new vendor of sweet treats: Rooster Crow Baking Co. The specialty bakery at 4421 De Zavala Road in Shavano Park began serving up cookies, scones and artisan bread Wednesday as part of a soft opening.

Owner Jenn Riesman shared the news Tuesday on social media, warning fans that she would “definitely sell out” of kolaches, focaccia and scones. She urged visitors to bring whiskey and patience to cope.

Riesman — who opened Supper at Hotel Emma as executive pastry chef before settling in with Silo Restaurant Group — launched Rooster Crow in 2019, distributing baked goods to restaurants including The Hayden and recently shuttered Bandit BBQ. The new shop is her brick-and-mortar extension of the venture.

Reisman is crafting her sweets in the space formerly occupied by Sol y Luna Baking Co., which permanently shut down earlier this fall.

Coming soon: SA Current Daily newsletter. We’ll send you a handful of interesting San Antonio stories every morning. Subscribe now to not miss a thing.

Follow us: Google News | NewsBreak | Instagram | Facebook | Twitter

Related Stories

A day after sabbatical vote, San Antonio Councilman Clayton Perry says council can’t tell him to resign

In a talk radio interview, Perry also said he still doesn’t remember the night of the accident and that he hasn’t apologized to the person he hit.

Texas baseball legend Nolan Ryan involved in locally organized deal to buy the San Antonio Missions

The deal sets in motion the team’s probable move from the aging Nelson Wolff Stadium to a still-to-be-developed downtown ballpark.

Wheel of Fortune Live spins into San Antonio’s Tobin Center in January

Contestants selected from the audience will get the chance to win cash prizes of up to $10,000.

These multi-faceted San Antonio pastry chefs are raising the profile of the local food scene

We sat down with four of the San Antonio area’s finest pastry chefs to discuss their unique claims to fame within the culinary scene and highlight their divergent paths.

This article appears in Nov 2-15, 2022.