Jeremy and Anne met while working for Thomas Keller at Bouchon Bakery in the Napa Valley, California and have been preparing together from that point onward. They sharpened their abilities in various kitchens around the San Francisco Bay Area before moving to San Antonio in the late spring of 2010. In 2011 they met business person Charlie Biedenharn who went along with them in shaping Bakery Lorraine.
Each thing that they put out is high quality with the most extreme care and scrupulousness. Every fixing is treated with the best possible regard and attentiveness it merits—from the mill operator's flour to the dairy rancher's eggs and margarine.