Rising Star Restaurateur Charlie Biedenharn of Bakery Lorraine - Biography

San Antonio, TX

November 2017

Charlie Biedenharn’s road to entrepreneurship has peaks and valleys but ultimately concludes on a sweet, hopeful high note. Born and raised in San Antonio, Biedenharn lived a privileged childhood, but unstable family life led him to choose the path of drugs and alcohol. After spending a decade in and out of rehab, and living as far as Seattle and Telluride, Biedenharn had a wake-up call. In 2009, he got sober and enrolled in the University of the Incarnate Word and graduated with an English degree. 

In 2011, he met Bouchon vets Jeremy Mandrell and Anne Ng, who needed an investor to bring their farmers market pastries to a larger audience. With a newfound interest in sweets, Biedenharn signed a lease for Bakery Lorraine’s first brick-and-mortar in 2012. Later that year, he also teamed with Chad Carey and Quealy Watson to operate The Monterey and open Barbaro and several other concepts.

During this time, Biedenharn enrolled in an MBA program at the University of Texas at Austin and applied what he learned to macarons and croissants. He departed Carey’s Empty Stomach Group to focus on Lorraine exclusively, and now the bakery has three locations (with a fourth in Austin in the works), wholesale accounts, a 24-hour commissary, and 100 hard-working San Antonians as employees. The team also recently opened Maybelle’s Donuts in the city’s first food hall, The Bottling Department. Eight years later, Biedenharn loves what he’s doing—introducing fine patisserie to South Central Texas—even when the going gets tough.