Hi!  Amanda Rockman here- welcome to the bio portion of the website.

I have been a pastry chef for over 20 years. Woah- that is a lot of cookies.

When I was 15 I dreamt of becoming a pastry chef- it wasn’t that I was a genius baker at a young age- I just loved chocolate that much. The road to learning the craft of baking and pastry was a long one- leaving Texas, where I grew up, to go to the Culinary Institute of America in New York, to working across the US in San Francisco, Chicago, and Austin.  I have had the pleasure to work for incredible chefs and mentors in a variety of different settings- from a three star Michelin restaurant to a five star five diamond hotel and too many Italian restaurants to count. I returned to Austin in 2015 with the opportunity to reestablish my Texas roots, and opened The South Congress Hotel with New Waterloo, which I would call my work home for over nine years. 

Now to the good part- this coffee and bake shop embodies all the things I love the most: CAFFEINE. GLUTEN. BUTTER. SUGAR. BOOZE. Ever since I can remember, I have loved sweets and the beverages that compliment them- the ooey gooey chocolate chip cookie, the first sip of that sweet yet earthy matcha latte, the chocolatey flavor of a creamy stout beer,  the sweet tang of a fresh cortado, and that flaky croissant that leaves you picking off the layers from your shirt.  Indeed, Rockman is my last name but this isn’t about me- I want to create a space to invoke a state of mind- to enjoy life by creating things that bring happiness, collaborating with other artists by learning from their perspective and love of their craft, to sharing moments with friends, family, and strangers that stem from the idea of treating yourself to that damn cookie- all rolled up in a small coffee bake shop on the East side of Austin, Texas. 

All Press Inquiries to alex@alexreichek.com

Shameless Plug Corner:

Awards: James Beard Semi-Finalist for Outstanding Pastry Chef 2015, Cacao Barry Chocolate Ambassador 2015-2023, Jean Banchet Award Best Upcoming Pastry Chef 2013, Jean Banchet Best Pastry Chef Award 2014

TV: Top Chef: Just Desserts Season 2, Beat Bobby Flay (yes, he was beaten)

Places I have worked/opened: Farallon, TRU, Spring, Fino, Asti, L.20, The Peninsula Hotel Chicago, The Bristol, Balena, Nico at The Thompson Hotel Chicago, South Congress Hotel, Café No Sé, Mañana, Il Brutto.

Shout Out:

Our Saying “Make It Nice, or Make It Twice” is from my mentor Chef Celine Plano.  I had the pleasure to work for Celine as her pastry assistant at the Peninsula Hotel Chicago.  In all honesty, she taught me the true art of technique- from entremets, lamination, chocolate work, to just being there for your team by showing up every darn day. I owe this woman my career, and so we say her wise words as our guiding light to ensure we keep that push- thank you, Big Chef. 

GENERAL MANAGER: RACHEL CHAMBERS

My passion for hospitality was ignited by my time at Jamba Juice 18 years ago, and I haven’t looked back since. I’ve immersed myself in various industry environments- ranging from the vibrant energy of Las Vegas to the eclectic charm of Austin. My journey has been marked by diverse roles which include frontline service to high-level management in both restaurants and hotels, and everything in between! My all-encompassing experience has equipped me with a unique ability to understand hospitality from varying angles. I’m excited to bring my expertise to Rockman, and to contribute to an amazing team while continuing to pursue my passion and love for hospitality. 

LEAD BAKER: Amanda REEHOORN

I grew up in Pennsylvania, watching every Food Network cake and confection competition you can imagine. My mom fully supported my dream, setting me up with all the tools and my very own pink KitchenAid, Petunia, when I was around 10 years old. (I still have her, btw). In 2015, I made the move to New York to attend The Culinary Institute of America. I quickly discovered that pastry was so much more vast than only cakes, and I fell in love with every layer of it. 

Since graduating, I’ve worked at a Five-Star, Five-Diamond hotel and resort in Colorado, became Pastry Sous at South Congress Hotel with New Waterloo, and served as Pastry Chef at Dai Due. Because I am a master multi-tasker, I also earned my BBA from The Culinary Institute of America in 2024. 

I'm so thankful for my amazing family and friends for always supporting my love for this industry and understanding the hardships that come with it. Shout-out to my two big little brothers for eating my more “questionable” creations along the way, and to my husband for continually encouraging anything I set my mind to.