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Andrea Noskrent

Featured Article

Richter Bakhaus: A Hidden Gem

Fine artisan breads with local café style sets Richter Bakhaus apart from the rest!

Article by Connie McFall Clark

Photography by Kate Cooley/Cooley Portraits

Originally published in Boerne Lifestyle

During our photo shoot Richter Bakhaus Chef Bill McGrory IV whipped up a fabulous dessert: Apfel Montel. "Chef is awesome and his fresh and homemade imaginative use of everything in the kitchen, what he does, I love!” exclaims co-owner Joi Sanders of Richter Bakhaus at 153 Main Street in Boerne. This recipe uses the bakery's simple biscuit dough and combined with the fruit and ice cream, it makes a wonderful end to a meal or a decadent snack.

“The atmosphere in the kitchen is fun and what Chef does with traditional breads is so playful, like the duffins. A baker’s touch requires skill and dedication; it takes this touch, this special passion to make great bread. Paul daLuna is Richter Bakhaus’ incredible barrista. Andrea Noskrent’s fabulous juices are a new hit. Sabrina Delgado is the “baktrist” or baker who has a passion for baking and got her degree from the Art Institute in San Antonio. Chef Bill gives her free rein in the baking department and she loves the working atmosphere. Stephanie Anderson-Lucas welcomes guests with a wonderful smile and friendly service, as do the others who work in Richter Bakhaus.

Richter Bakhaus is a hidden gem that is still gaining popularity because Boerne residents and visitors didn’t know about because it isn’t facing Main Street. It is easy to keep frequenting the same places. If people try Richter Bakhaus, they will understand that it is “all about making Boerne better than ever. We’re not a chain; it is just me, Guy and Chef – not a big conglomerate which is important. We’re here to make Boerne better.”

The Bakhaus is open from 7 a.m. until 2 p.m. weekdays and 10 a.m. until 2 p.m. on weekends. Rarely is there any leftover breads or baked goods each day but no item sits in the case overnight so Sanders is collaborating with the Women’s Shelter to accept the leftovers each day. When the Bakhaus first opened, the team would walk around town offering the sweets to store owners, the police and sheriff’s offices. There is now a breezeway outside the Bakhaus to enjoy the enticing smells and the unique items such as scones with a variety of ingredients, whoopee pies, multi-flavored bagels (with lochs), duffins, cholaches, sombreros, Flynn rolls, Smores, nolaches and various cookies. It also offers breakfast and lunch sandwiches. Guy and Joi Sanders purchased the building at 153 Main Street three years ago and have been active members of the community in the last two years. Joi is an Ambassador for the Greater Boerne Chamber of Commerce and is active in Hill Country Women in Business. Go to their Facebook page for daily offerings.



A/P Flour 1# 7 oz

Baking Powder 2 Tbsp

Salt 2 tsp

Buttermilk 2 c

Butter 8 oz

Combine everything but the butter. When combined roll out. Add 1/3 of the butter to one side. Fold other side over and roll out. Repeat until all butter is layered in the dough. Roll out to about ¼ inch.


Peeled and slided apples 12 med ium

Ground cinnamon 2 Tbsp

Brown Sugar 8 oz

Salt 2 tsp

Butter 4 oz

In a roasting pan combine ingredients. Put into a 400 degree F oven and stir every 5 minutes for 20 minutes. Let cool.

Cut crust into 3 x 3 squares. Fold two sides to fit into cupcake pans. Put filling in the crust. Sprinkle with raw sugar. Bake at 375 degrees for 10 to 12 minutes until crust is brown. Serve with vanilla ice cream or ginger cinnamon ice cream.

  • Apples
  • Flour
  • Butter
  • Salt
  • Baking Powder
  • Buttermilk
  • Brown Sugar
  • Ground Cinnamon
  • Welcome to the Bakhaus
  • Andrea Noskrent
  • Bakrist Sabrina, Chef Bill, Guy and Joi Sanders

Businesses featured in this article