About

Jessica Binder Henderson, Executive Pastry Chef / Owner

As a pre-med student at St. Edwards University, Jessica baked to feed everyone in her study groups, which kept multiplying in size. Eventually she decided that baking was what she REALLY aspired to do, and signed up for culinary school. After receiving her certificate in Baking and Pastry Arts from Le Cordon Bleu, she interned at Pink Cake Box in New Jersey. From there, she took the artistic and monumental skills she learned in New Jersey to a specialty cake shop in Fort Worth, Texas, where she worked as the Assistant pastry chef. During her time at Sublime, she was featured as an Assistant on Food Network Challenge “Giant Wedding Cakes” and “Extreme Dinosaurs”. Eventually she returned to Austin to work at Whole Foods Market – It was there that she learned about the importance of organic, local, and sustainable food, and was inspired to make her dream a reality: Green Lily Bakery. When she is not baking, Jessica spends her time with her husband James and their two dogs, Bella and Manka, at their home in east Austin.

 


At Green Lily Bakery we take pride in not only making the wedding cake of your dreams, but also in making it taste delicious. By using high quality local and organic ingredients, our cake sets itself apart from the rest. We use a Swiss meringue butter cream made without shortening or powdered sugar – just organic butter. As a result, our butter cream is less sweet and silky smooth. Your guests will definitely taste the difference and recognize the skill and love that went into every bite of your very special cake.

Read our reviews on The Knot.


Jessica’s Favorite Things

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Behind the Scenes