About Anne |
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Photo by Shanna Hickman
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Coming up, you really have to learn to be one of the boys in the kitchen. I didn't really have negative experiences but there was void in the industry for women and I'm really glad that's changing now. Like in our organization, its mostly women managers because women get things done and I'm really glad to be able to mentor a bunch of women in my organization and get them into leadership roles. When pastry chef Anne Ng of Bakery Lorraine first started her career in food, it was as a biochemist for a seafood company in San Francisco. It didn’t take long for her to realize her love of food and passion for flavor needed a bigger playground.
Anne saw an opening at Thomas Keller’s Bouchon Bakery in Napa Valley, and the rest is history. While working at Bouchon, she met her current baking partner, Jeremy Mandrell. After honing her skills in the Bay Area, both she and Jeremy decided to move to San Antonio in 2010. There Anne worked part-time as a pastry chef in several kitchens, building her repertoire and realizing quickly that part-time wasn’t enough time. She missed baking full-time. After meeting local entrepreneur, Charlie Biedenharn —and together with Jeremy —they opened Bakery Lorraine, an instant sensation in San Antonio and beyond. Bakery Lorraine has been named one of the best new bakeries in the U.S. by Food & Wine, as well as one of the “13 Destination Bakeries” by Conde Nast Traveler. |
Featured DishCassis Macarons |
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