Former Dai Due pastry chef Abby Love has found a home for her bakery, L’Oven, at the expanded Barton Springs Mill facility heading to Dripping Springs. The new Barton Springs Mill building, with L’Oven in tow, doesn’t have an official address yet, but it will be found at 16604 Fitzhugh Road, sharing an entrance with the Treaty Oak Distillery. The opening is tentatively planned for the end of the year.
At the new spot, Love will focus on breads, pastries, wood-fired pizza, and other ready-to-eat foods made with the grains from Barton Springs Mill. She is also planning a full coffee program and possibly beer and wine at L’Oven.
The new Barton Springs Mill will also have a dedicated education space, and Love plans to both teach and attend classes.
Barton Springs Mill owner James Brown wanted to supplement a retail space to sell the grains at the new facility, and approached Love to showcase the products that use them. Love shared with Eater that she’s had to adjust many of her recipes from “boring old commercial flour” to the grains from Barton Springs Mill, but that “it’s 100 percent worth the re-education efforts.” She is currently “seeking funding to land all that big beautiful equipment we’ll need to make really dope-ass bread.”
“I want everyone in the world to know that my heart is exploding with my good fortune at having James and the Mill as my home and their extraordinary products as my fundamental elements,” Love told Eater. “I see myself as an ambassador of the important ecological and cultural work James is doing for the Texas grain economy and I feel so lucky.”
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This building will hold about 385 tons of grain, our seed cleaning, hammermilling, and malting facilities. We’ll start using this building in about two weeks! Next up, we begin the building that will house the mill, the bakery, and the education center. #knowyourmiller #flourambassador #bbga
June 12 1:30 p.m. - This article has been updated with the address of Barton Springs Mill and L’Oven.
- Barton Springs Mill [Official]
- Former Dai Due Pastry Chef Wants to Open Her Own Bakery [EATX]