Every item that they put out is handmade with the utmost care and attention to detail. Each ingredient is treated with the proper respect and thoughtfulness it deserves—from the miller’s flour to the dairy farmer’s eggs and butter.
Trained at Thomas Keller's Bouchon Bakery, an offshoot of highly awarded restaurant the French Laundry, the founders of Bakery Lorraine landed in San Antonio, and now make some of the best French-style baked goods in Central Texas. There's the classics (plain, almond, and pain au chocolat croissants), caneles, éclairs, and of course, macarons in pistachio, salted caramel, and seasonal flavors like s'mores. Taste their goods at the Domain, a much closer trek than San Antonio or Napa Valley. – Jessika Roth
