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Abby Jane Bakeshop: Different by Design

Dripping’s Own Destination Bakery

Abby Jane Bakeshop is easy to miss. A small white sign with blue lettering points the way to a destination unlike any other in Texas.

“We like that we’re down a dirt path, set back out of the way. It’s quiet and chiller, just like my vibe,” laughs owner Abby Love. 

The bakery is connected to Barton Springs Mill. The one-of-a-kind operation works with farmers across the state to bring authentic heritage grains and corn back to Texans. The mill’s partners grow organic crops using the same strains of seeds planted here in the early 1900s.

Barton Springs Mill provides the seed and then processes the bounty using a stone mill to create unparalleled flours, different from anything you’ve ever tasted. That is, unless you remember eating before 1970 when industrial grain operations took over. 

“This seed style creates flavor and nutrition. We’re a human part of what’s become a very mechanized process,” Abby says. “Our shop is meant to be a showcase for the mill.”

The work starts early as bakers arrive for their shifts at 5:00 a.m. The pastry team gets started 90 minutes later. “It’s a very tightly choreographed three hours before we open,” says Abby. The bakeshop employs up to a dozen people seasonally, and they work with quiet precision. 

Abby worked in fine dining in Austin where she met James A. Brown, who opened the mill and invited her and her husband, Lawrence Collins, to create and highlight these native grains.

The shop is only open four days a week, but on a recent Friday morning, every member of the staff is intensely working in constant motion.

Soon, it’s 8:00 a.m. The door swings open and already a fast-moving line has formed. Locals greet the staff like family with hellos and hugs. 

“Having regular customers is the dream. That’s everything,” says Abby. “We also do a lot of waving at strangers’ babies and smiling.”

While the front-of-house employees plate cinnamon rolls and pour coffee, the bakers behind them in the open kitchen never stop, focused on pumping out baguettes and other artisan loaves.

This morning, the display case features scones, cookies, croissants, muffins and slices of cake. Eagle-eyed guests also spy the afternoon’s savory offerings: tostadas built upon hand-pressed heirloom corn tortillas (made from masa ground in-house), several varieties of quiches and focaccia-style grandma pizza slices piled with fresh toppings.

“We work with lots of local veggie farmers, so we’re always looking at ways to feature that produce,” Abby proudly explains. 

The bakery team is mission driven and determined to produce quality goods while doing good. Each month, the shop offers a special to raise money for a different local charity. Abby and her team also make sure that nothing goes to waste while helping those in need. They proudly support the Dripping Springs Helping Hands Food Bank. “We wrap and freeze every loaf we don’t sell. They take them all,” she says. “They do so much good work for people that are food insecure in our area.”

Outside of the bakeshop, you can find their products at several local restaurants and wineries. “Summer Revival has been such an awesome partner. They really understand what we’re doing,” Abby says. “There’s nothing artificial. We’re thankful that we’ve hit a chord with the community.” | @abbyjaneyall

  • Abby Love