Amid the picturesque landscapes of Dripping Springs, a fresh breeze of culinary excellence has swept into town: Her name is Hannah Smith.
Hailing from California, Hannah, along with her husband and three children, has planted her roots in our beloved town. A seasoned pastry chef, her journey is as diverse as the delectable treats she crafts. From the art of pastry production to the intricate world of recipe development, Hannah’s expertise is multifaceted. Her passion for all things pastry has culminated in her new role as the Executive Pastry Chef at Camp Lucy, a 282-acre Hill Country resort known for its enchanting wedding venues and serene getaways.
Smith’s venture into the world of pastry began years ago. Having previously owned and operated Gemini Bakehouse in Los Angeles, her decision to move to the serene Texas Hill Country marks a new chapter in her culinary adventure. Her expertise and innovation make her an invaluable asset to Camp Lucy’s ever-evolving culinary landscape.
“I’m so happy to be in Texas and to make yummy things at Camp Lucy,” says Smith. I’m looking forward to charming my new Dripping Springs neighbors the best way I know how—through their bellies!”
Owner Kim Hanks is excited about the addition, stating, “Hannah’s talent adds a new layer of excitement to our team. Her dedication to the craft elevates our culinary offerings to new heights, ensuring that Camp Lucy remains a destination where every bite is an unforgettable memory.”
At Tillie’s, Camp Lucy’s on-site restaurant, Smith is set to orchestrate a symphony of flavors, introducing a medley of seasonal pastries, handcrafted breads and delectable desserts that span the restaurant’s breakfast, lunch, brunch and dinner offerings. But her influence goes beyond the dining room. Collaborating with Banquets Executive Chef Meredith Shaffer, Smith will also weave her pastry magic into the dessert offerings and wedding cakes that grace the tables of Camp Lucy’s four distinguished wedding venues.
Introducing Afternoon Tea: Steeped in Tradition
Originating in Britain during the early 1840s, afternoon tea is a charming ritual that evolved as a delightful bridge between meals. In a time when dinner was served fashionably late at 8 p.m., afternoon tea emerged as a mini meal to satisfy hunger and appease anticipation. Comprised of dainty finger sandwiches, warm scones with clotted cream and jam, and an array of sweet pastries and cakes, this meal was a celebration of flavors and a moment of refined leisure.
Recognizing the shared values of timeless elegance and warm hospitality, Kim Hanks, owner of The Old Bell Hotel in England and Camp Lucy in Dripping Springs, envisioned an opportunity to blend the charm of England’s afternoon tea with Texas’s Hill Country charm.
“Seeing the smiles and shared conversations during afternoon tea at The Old Bell Hotel inspired me to create the same joyful ambiance in the heart of Dripping Springs. And with Hannah’s exceptional pastry-making talents, we can make ‘Afternoon Tea at Tillie’s’ a reality,” says Hanks.
But the magic isn’t just in the food. It’s in the ambiance, the setting and the company.
In Hanks’s words, “It isn’t just about scones, desserts and sandwiches; afternoon tea, just like Camp Lucy, is about creating a space where friends and family can gather, indulge, and create cherished memories.”
As Smith’s journey intersects with Camp Lucy’s commitment to excellence, it’s a duet that promises to resonate. Her creative energy, coupled with the enchanting backdrop of Dripping Springs, is a testament to Camp Lucy’s desire to continually raise the bar.
Experience Tillie’s, Dripping Springs’ Finest in Dining—Reserve Your Table Today at tilliesdrippingsprings.com. Photography contributions made by: Lauryn Hammond, Ashleigh Amoroso and Jeanette Spain.
CampLucy.com | @camplucyoncreek | @tilliescamplucy
