Rolling in Thyme and Dough blends new favorites and Belgian classics

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Rolling in Thyme and Dough
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Rolling in Thyme and Dough
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Rolling in Thyme and Dough
Image description
Rolling in Thyme and Dough
Image description
Rolling in Thyme and Dough
Image description
Rolling in Thyme and Dough
Image description
Rolling in Thyme and Dough
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Rolling in Thyme and Dough
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What's in a name?

Fabienne Bollom is a long way from Belgium, the country of her birth and her source of pastry inspiration. After 14 years serving her homeland’s patisserie classics to Dripping Springs patrons, Bollom’s pastry menu at Rolling in Thyme and Dough—called just “Thyme and Dough” by many regulars—is also peppered with popular American treats, such as cinnamon rolls.

“I didn’t know what a cinnamon roll was when I opened,” Bollom said, “but I try to give people what they want.”

Before Bollom was serving up pastries, breads, breakfast and lunch, she and a friend partnered to sell fresh vegetables and herbs. Local demand encouraged Bollom to expand her offerings, but fresh herbs and vegetables are still a big part of the menu, used in savory offerings such as Fabienne’s Eggs, with greens, avocado and mascarpone cheese. Behind the cafe is the business’s own garden, where thyme, chard, kale, persimmons and many other fresh ingredients grow.

“Freshness is No. 1 here,” Bollom said. “That’s what attracts people.”

Furthermore, Bollom said her business gained respect from the community for its exclusive use of organic ingredients. Now, she said, she favors all-natural ingredients and has integrated a number of gluten-free, vegan and allergen-sensitive items into the menu.

Bollom primarily shops from local farmers to obtain ingredients she cannot get from her own backyard. Local farmers’ products are especially featured on Thursday Bistro Nights, when the store stays open for dinner and Bollom directs the kitchen in the preparation of a menu based on seasonal produce she purchases the evening prior.

Preparing food with this much care, Bollom said, is a labor of love.

“It’s basically cooking with joy. Joy and love. That’s my two big words, and everybody that works here knows that,” she said.

These days, she shares that lifelong love of cooking with her son, Jerome Bollom, who is now her business partner. Fabienne said that while the lines that pile up from the brunch crowd on Saturdays are satisfying, sharing her work with Jerome makes it that much better.

As for the brunchers standing in line, she said, the menu is worth the wait.

“It’s fresh food, not fast food,” Bollom said.

Rolling in Thyme and Dough

333 W. Hwy. 290, Dripping Springs
Hours: Mon.-Wed., Fri. 6:30 a.m.-3 p.m., Thu. 6:30 a.m.-9 p.m., Sat. 8 a.m.-4 p.m., closed Sun.


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