Anne Ng and Jeremy Mandrell built a name for themselves in San Antonio and beyond with the greatly lauded Bakery Lorraine, growing the business from humble beginnings at the Quarry Farmers Market into a regional pastry powerhouse that earned numerous accolades, including a James Beard Award nomination.
Unfortunately, after 12 years of blood, sweat and pastry, their involvement in the company came to an abrupt end — or at least that’s how it appeared from the outside. “It was a surprise to us, too,” said Anne. “It’s a delicate thing, but we’re contractually obligated not to talk about it. It was an amicable departure, and we wish them the best of luck.”
But when the proverbial soufflé sinks, true entrepreneurs don’t stay down for long. They begin again. In this case, inspiration came in the form of a rich, salty sablé cookie affectionately named Butternubs.
The couple, both pastry chefs, met and fell in love while working at a bakery in Napa Valley. They moved to San Antonio during the recession with plans to leave the hospitality industry behind, but according to Jeremy, “If you get bitten by the baking bug, you never quit — it calls you back.”
That passion eventually led to Bakery Lorraine and, years later, to Butternubs. More than pastry skills, creativity or business savvy, Jeremy and Anne possess a quality found in many of the culinary world’s most beloved figures: a genuine desire to bring people joy. Whether it’s a perfectly laminated croissant or a brown butter sablé, they’re in the business of creating small moments of happiness. “When it comes to pastry, we’re attention hounds,” admitted Jeremy. “We love to watch them eat it. We just love to make people feel special.” Anne agreed, “We get satisfaction from seeing people enjoy our pastries.”
After parting ways with the bakery, Jeremy threw himself into the kitchen like a mad scientist — or perhaps more aptly, The Swedish Chef (from the “Muppets”). One can imagine batter being whisked at sonic speed, recipe notes scattered across the counter and enough flour in the air to make the kitchen look like a Texas dust storm. “I did more baking during that time than I had done in years — for friends and at home,” he recalled.
Around the same time, the couple was working with Chef Max Mackinnon at Petit Coquin, who had created a brown butter rice pudding that sparked an idea. Jeremy threw himself into developing a cookie that was intensely brown butter-forward — a French-style sablé that would showcase the rich, nutty flavor he loved. “That was March of 2025, when he made that first version,” noted Anne. “It was a quick decision, but sometimes when you stumble onto something, you just know. Intuition. So, we just went for it.”
Now, just over a year later, Butternubs has become one of San Antonio’s sweetest obsessions. Fans can order boxes online (eatbutternubs.com) or find them at Central Market stores throughout Texas. Currently, the company offers two flavors — the original Brown Butter Sablé and Chocolate Sablé — both individually wrapped and sold in boxes of 12.
As for what’s next?
“We have more Butternub flavors on deck,” Jeremy said. “We might do a limited release or let people vote for the next flavor. So far, we’ve made a brown sugar and cinnamon one, a lemon one, Mexican hot chocolate…”
“We have a sticky toffee pudding one,” Anne chimed in.
If you’re not salivating yet, you will be once you get your hands on one of those sweet-and-salty cookies. And after the box is empty and you’re surrounded by the buttery crumbs of your new guilty pleasure, you may find yourself wondering where the magic comes from. Jeremy has a simple answer. “There’s two of us,” he said. “It’s an unfair advantage.”
Having worked side-by-side for nearly two decades, the couple has developed a rhythm that few business partners could replicate. Jeremy typically starts with an idea, while Anne’s extensive pastry knowledge helps refine and elevate it. Their intense but friendly competitiveness pushes them both to be better. “We’re a team,” she said, laughing about their competitive natures.
And therein lies the magic of Butternubs — not just in the butter, the technique or the texture, but in the alchemy of their partnership behind every bite.
