Today we’d like to introduce you to Shannon Allen.
Hi Shannon, we’d love for you to start by introducing yourself.
I learned to bake when I was little, but learned more of my passion while I was living with my Grandparents after college. I have always had a fascination with French baking, so that’s what I began to explore slowly when I was in flight school for the Army. After I returned to Texas, I began baking in all my free time. My husband and family pushed me for a long while to make a business of my baking, but the final push was after I had finished a Task Force with the Army, and I wanted something I could do fill time outside of my work with the Army Reserves. I began to build Bun Intended by Shannon in February 2025, and began selling at the Bastrop 1832 Farmer’s Market early June 2025. I have realized about a third of my customers each week are repeats, and I have those who have purchased from me in previous weeks come to me requesting their favorite pastries again, or to give me a review of what they thought of my product from the previous week. I have been close to selling out my tables every weekend, with 2-4 items left of 80+, and I have sold out once. With the current Cottage Food Laws changed, I’m able to begin expanding what I’m offering to include refrigerated products such as Basque cheesecakes, creme brulees, and tarts…to start.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It has been a smooth road. The bumpiest part of the road had been holding myself back from baking too much, or developing three new flavors each week. It has probably been bumpier than I realize it to be, but I love what I’m doing, so it feels like smooth sailing. The most difficult part of the week that I have is waiting for oven space on Thursdays and Fridays. I have 13 hours of baking each day.
Appreciate you sharing that. What should we know about Bun Intended by Shannon?
I’m completely self-taught, but I aspire to have the quality and techniques of those classically trained. I have learned through my French cookbooks, a few from French pastry schools meant for commercial baking, others adapted for the home baker. I am specializing in French pastry. I made sure to explore the local area farmer’s markets, and I am the only one that I was able to find that sells French pastry. I am most proud of becoming known for my baguettes – no matter what they always sell out and I always have those coming back and telling me how wonderful they are. I am also proud in my constant improvement of skill, as vain as that may come across. In the past few months, I’ve been able to see a great deal of improvement in my croissants, their layers specifically – I make 8 to10 batches a week, hand laminated, so I’d hope to see at least some improvement. I aspire to make my products as naturally as I can, and to use not make anything overly sweet, just sweet enough to satisfy (if a recipe needs any sugar at all). The past few months I have been able to focus on making viennoiserie, but with the change to Texas Cottage Food Law as of 01Sep2025, I can now explore more fully French patisserie.
Can you tell us more about what you were like growing up?
Honestly, I feel like I haven’t grown up at all, I’m just an adult able to pursue my childhood interests. I was interested in music, reading, baking, and gardening. I was loud yet I felt shy, but I’ve always shown every feeling on my sleeve, and told it out of my mouth if you asked. I still will.
Contact Info:
- Instagram: https://www.instagram.com/bunintended_byshannon/
- Facebook: https://www.facebook.com/profile.php?id=61575527094697
