San Antonio Restaurants Gearing Up for Easter with Special Treats
Some beloved San Antonio restaurants want to share their delicious holiday offerings.
Link to Purchase HERE
Bakery Lorraine will begin offering special Easter themed pastries and baked goods at their locations starting Friday, April 15. Guests can pre-order their items online now. The last day for pre-order is Wednesday, April 13 at noon. Orders can be picked up on Saturday, April 16 or Sunday, April 17 during business hours.
Their Easter menu includes:
Lemon Blueberry Frangipane Tart
Seasonal Fruit Tart
Bunny Tart, $6
White chocolate mascarpone mousse and strawberry centers on dark chocolate shortbread
Chick Tart, $6
Tangy lime mousse on vanilla cake (still pending the jam it will sit on, blueberry or strawberry)
Easter Moonpies, $4
Fluffy honey marshmallow sandwiched between house made graham crackers
Chocolate Nest Tart, $6
Salted caramel and dark chocolate ganache in a vanilla pastry shell topped with chocolate eggs nested in chocolate phyllo
7” Carrot Cake, $65
Made with pineapple, coconut, walnuts and generously layered with cream cheese frosting
*The Carrot Cakes are available for pre-order only.
About Bakery Lorraine
Every item that they put out is handmade with the utmost care and attention to detail. Each ingredient is treated with the proper respect and thoughtfulness it deserves—from the miller’s flour to the dairy farmer’s eggs and butter.
10234 TX-151, San Antonio, TX 78251
Link to purchase HERE
The Jerk Shack is offering family packs to make Easter prep easy. The family packs include 14 pieces of Fried or Jerk Chicken, or Mixed Chicken for a $3 add on, choice of 3 shareable sides, and an order of plantains. Family packs are available for $65. The Jerk Shack’s hours on Sunday are 11:00 a.m. to 4:00 p.m. Orders can be placed online for drive-through pickup or can be ordered in store.
About the Jerk Shack
The Jerk Shack is pure artisan Caribbean Cuisine led by Chef Nicola Blaque. After serving ten years in the Army, she followed her passion for cooking from Hawaii to San Antonio to attend the Culinary Institute of America. After graduating in 2016, Chef Nicola launched her flagship restaurant, The Jerk Shack, with her husband Cornelius Massey just two years later.