Austin baker and chef Hannah Casparian is looking to open her own bakery in the city. Hannah Bakery, which will serve out of a converted shipping container, somewhere in East Austin. The final address will be revealed once the paperwork is settled.
But before the bakery actually opens, Casparian is raising money to help fund the project. The money will be used to finish converting the bakery’s shipping container into the proper bakery, purchase equipment and ingredients, and pay rent. The build-out will include a patio with seating. She’s seeking $50,000, half of which has been raised since this piece has been published.
The bakery will serve all sorts of bread (banana bread, German brown bread, Irish soda bread, pita focaccia as well as focaccia pizza), baked goods (brownies, cakes, cookies), as well as other items like granola, salads, soups, and spreads. Casparian will make use of grains from Barton Springs Mill, too.
Casparian, who is also a dietician, has always dreamed of opening her own bakery. During her family’s time in Italy while she was younger, she made American pastries and baked goods for people. In Austin, she worked at the kitchen of St. David’s Episcopal Church, as uShip’s corporate chef, as well as freelance private chef gigs. She also studied at the Culinary Institute of America, received her bachelor’s degree in nutritional science, and is on the board of Slow Food Austin.
Casparian has held pop-up bake sales in Austin, at locations like Gelateria Gemelli, as well as participating in the pop-up dinner series the Elephant Table.