Some people have a dream person, a dream job or a dream vacation. I personally have a dream bakery. Close to home, affordable, comfy and of course – delicious. When I moved to a new apartment off Rio Grande, I always noticed a rugged and torn down building on my walk home, but one day, I noticed a red sign with the words “Texas French Bread” just behind its remains. My interest piqued and my stomach growled. 

That building was the original home of the Texas French Bread bakery. According to the bakery’s website, they took over the building in 1981. Due to a fire in January 2022, the bakery had to temporarily close its doors. They reopened in the garden area behind the previous building’s parking lot in November of 2022 where they still operate today. The owner, Murph Willcott, updated customers in his newsletter that he began applying for permits to rebuild the bakery with hopes to reopen in summer of 2025. 

With delicious pastries served from a trailer, where the bakery stands now is an oasis of calm that brings me a refreshing sense of peace amid the chaotic backsplash of West Campus. A large oak tree provides shade to the area while foliage grows around its perimeter. 

Upon entering the garden, you’ll be greeted by a variety of people of all ages– some are students chatting with friends, some are workers from the bookstore across the street and some are seniors debating politics. 

One of the youngest patrons at the bakery was Effie May, an 8-year-old who was there with her mother, Kristin Stokes.

Effie told me her earliest memory of the bakery was during the freeze in 2021. She said she remembers warming up with some of the bakery’s hot chocolate. 

“That’s dedication to the community,” Kristin said. “We were without power for nine days and no water for most of them. By the time we could drive out of our neighborhood, we came here and got some hot drinks.”

It’s not just the hot beverages that keep Effie and Kristin coming back for more. 

“I really love the big tree and the carrot soup … and the blueberry muffins,” Effie said. 

I would have to agree with Effie about the tree; the scenery pairs perfectly with the pastries and coffee. As someone with a sweet tooth, I love their flakey and buttery chocolate croissants or their cheese danishes. For a more savory palette, the spinach and cheese croissant is the pick, which is highly recommended by the staff. As for coffee, the vanilla latte is the way to go. 

I spoke with Alexia Saldana who has been working with the bakery for about a year now, meaning she has only seen how the bakery runs within the trailer. She said the bakery’s owners are committed to only using sustainable, locally sourced and organic ingredients. Additionally, Saldana said there is a 15% discount for all students and teachers who order. 

“(Texas French Bread) is really, really proud of everything Texas and everything local,” Saldana said.

Saldana said Texas French Bread has had some regulars since the ‘80s and that their support has allowed the bakery to stay open despite the hardships of the fire. She said that, while she’s grateful, she’d be happy to see new faces. Though the location is really close to campus, it can be difficult for students to know the bakery is open because of the demolished building that blocks the trailer from view. 

While the location is a bit difficult to find, I think it adds to the personality of the bakery. It shows the resilience and dedication to the customers and history of Austin.

I am happy to support a business so close to the hearts of Austinites. Though I never got to experience the bakery in its original building, I can understand the connection the owners and customers had to the space. Passing by their building reminds me of the restaurant my grandparents owned in Austin and the memories my family made within those walls.

Texas French Bread is a breath of fresh air and a mouth full of delicious pastries. Despite the hardships of the fire, this shop has remained resilient. 

As Effie– who is wise beyond her years– said, “I think it’s pretty remarkable that they persisted.”