Pamela Thibodeaux

Pamela Thibodeaux is a self-taught baker who left the corporate world to pursue her passion for pastry. While working as a pastry chef at a Dallas farm-to-table restaurant, she became one of the first wholesale accounts for Barton Springs Mill, sparking a lasting love for stone-milled heirloom grains. After moving to Austin, she baked at Abby Jane and Sour Duck before becoming a full-time recipe developer and instructor at Barton Springs Mill.

Pamela also runs a thriving custom cake business—her whimsical creations are shaped by clients’ favorite books, films, and art, and built with seasonal fruit, florals, Italian buttercream (never fondant), and of course organic heirloom grains.