Bakery Lorraine
6 expert reviews
“From the best flours and seasonal fruits to farm raised eggs and dairy, Bakery Lorraine is elevating the way we see cookies and croissants in San Antonio.”
– Where
Gayot
"Their croissants and pains au chocolate, though pricey, are exemplary. It's hard to choose between savory quiches and sweet tarts featuring luminous fruits."
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Fodor's
"This charming little craftsman-style house a few blocks from The Pearl is the product of two former Bouchon Bakery alums."
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Travel + Leisure
"Locals are already addicted to their refined tarts and fluffy macaroons."
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Zagat
4.6
""Talented" alums from California's Bouchon Bakery whip up a "varied assortment" of "gooey tarts", "crumbly scones", macarons, croissants and cookies."
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Condé Nast Traveler
"Owners Jeremy Mandrell and Anne Ng use seasonal and local ingredients to create their ever-changing menu of pastries and cookies."
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