Business
BY SARAH HERNANDEZ
Abby Jane Bakeshop has a rotating schedule of bread o ered each weekday.
Abby Love opened Abby Jane Bakeshop inside the Barton Springs Mill in January 2021.
PHOTOS BY SARAH HERNANDEZ COMMUNITY IMPACT
Abby Jane Bakeshop rolls out sustainable sweets When Louisiana native Abby Love opened Abby Jane Bakeshop in Dripping Springs, she wanted the place to be a beloved neighborhood bakery. Three years later, she thinks she’s accomplished that. Meet the owner What’s special about it? Love said her mission is to serve as the gateway to sustainable and healthy eating. Since the bakery is inside of a mill, all of the menu items are baked
All menu items are baked using 100% freshly stone- milled ours from the Barton Springs Mill.
fresh daily using local, stone-ground our. Other ingredients, such as the pork sourced from Fredericksburg used for ham and cheese croissants, are local. “We’re not going to get people buying these ours or buying products from these stone-milled ours if it tastes like health food or if it tastes like you’re being responsible,” Love said. “It should taste like you should want this cinnamon roll or this croissant over the highly processed one if this is going to work.”
While in school and without any experience, Love got a job at a local bakery where she discov- ered her love for baking. She moved to Austin in 2013 after leaving graduate school and gained more experience as a pastry chef at Dai Due, a locally owned restaurant in East Austin. When Barton Springs Mill opened in 2016, owner James Brown approached Love about opening a bakery to showcase the mill’s product. However, the pandemic halted Love’s plans until 2021.
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16604 Fitzhugh Road, Unit C, Dripping Springs www.abbyjanebakes.com
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