In 2025, Jane opened the doors to Jane and the Lion Bakehouse—her first brick-and-mortar in over a decade. Named for her son Maxx, a Leo who now leads the bread program, the Bakehouse is the result of years spent baking, dreaming, and building community from the ground up.

Guided by her “100% crap free” philosophy—no seed oils, no synthetics, no shortcuts—Jane cooks with real ingredients from real people. Her low-waste ethos, creative use of kitchen scraps, and bold, clean flavors put a fresh spin on comfort classics and have cemented her as one of Houston’s most talked-about chefs.

Her work has been recognized by:

  • CultureMap Tastemaker Award: Best Pop-Up/Startup of the Year (2024)

  • CNN Travel: Top 25 Most Romantic Restaurants in the World

  • Edible Houston: Local Hero – Best Chef (2019)

  • Houston Chronicle: Best 5 Pie Recipes (2019)

  • Houstonia Magazine: Top 100 Restaurants and “Worth the Drive” Pick (2016)

  • Featured in: Houston Cooks cookbook (2018–19)

Whether at the farmers market or in the Bakehouse, Chef Jane continues to build spaces where nourishment meets intention, and where every meal tells a story.

About Jane

If asked to describe herself, Chef Jane Wild would say she’s “a partner, a mother, an artist, a chef, and a yoga teacher.” In Houston’s vibrant culinary landscape, she’s known as a true original—bringing whimsical brilliance and artistic expression to the plate through dishes that celebrate seasonality, sustainability, and community.

To Jane, the kitchen is more than a place to cook—it’s a canvas. A space for storytelling, preserving memories, honoring farmers and ranchers, and reconnecting people through the joy of truly good food.

Jane has served as Executive Chef at Houston favorites like The Dunlavy and Golden Bagels & Coffee, and ran the beloved Jane & John Dough Bakery in Tomball, TX. In 2020, she began selling breakfast favorites, breads, and pastries at Houston-area farmers markets—a practice she continues today with a loyal following.

In 2024, she launched Jane’s Dine Inn, a seasonal pop-up dinner series limited to just 22 guests per seating. The experience, rooted in intentionality and locality, quickly earned her the title of Best Pop-Up/Startup at the CultureMap Tastemaker Awards.