Pastry chef Rooster Crow Baking teases new San Antonio bakery


Days before the Northside shop closed, fans of all things sourdough and butter lined up to sample their latest bun. But bakery fans can rest easy knowing that a beloved pastry chef is moving into Sol y Luna’s former location on De Zavala.

Jenn Riesman of Rooster Crow Baking has announced that she will be moving into the bakery in the coming months. By winter 2022, the 15-year veteran of the pastry and bakery industry could be officially moved in.

Riesman says she used to visit Sol Y Luna during their weekend pop-ups at the Pearl Farmers Market.

“I would take their bear claw and say hello to them,” Riesman says.

When she heard the news of the owners’ retirement, Riesman reached out to find out more. One thing led to another, she was able to secure a space that will help her bring more baked goods to the San Antonio market.

Even if you’re unfamiliar with Rooster Crow, Alamo City dessert lovers will be familiar with Riesman’s take on all things sweet. In 2015, she opened Hotel Emma as executive pastry chef, before transferring her talents to Silo Restaurant Group where she concocted desserts for Silo and Nonna.

Riesman launched Rooster Crow Baking in 2019, when it began distributing its baked treats to other San Antonio restaurants, including The Hayden (chocolate hazelnut babka, anyone?). Its COVID-19 pandemic pivot included pastry boxes filled with huge chocolate chip cookies, tres leches funfetti and bodacious kolaches (available at the now closed Bandit BBQ).

“Kolaches, guisada, barbacoa, making my own protein-heavy, meat-heavy stuff is what got me through the pandemic and kept people interested,” she said. “Who knows, maybe it will turn into a kolache, pie and pastrami shop.”

These days, you’ll find Riesman’s pies at Mama’s Cafe, as well as occasional pop-ups at local cafes and Brick at Blue Star.

While no firm plans are in place regarding a menu or hours of operation for Rooster Crow Baking, Riesman shared that she wants the space to serve her community in many ways.

“I have the ambition, the heart and now the space to help other bakers, pastry chefs and artisans in the same situation,” Riesman said. “It can be an outlet for my own products and thoughts, but I’m also considering subletting the space to other pastry chefs, artisans who complement what I do.”

The pastry chef hopes to have enough space to accommodate takeout orders for Thanksgiving.

Check out his announcement below.


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