About

When Marjorie (and her husband David, an ancient Greek scholar and fellow organic enthusiast) bought Pacha in 2008, the first changes made were the sourcing of ingredients. Pacha’s new mission included supporting organic and sustainable food. Now organic whole milk and half-and-half, handmade quiche crusts from organic flour and butter, and organic fruits and vegetables were stocking the larder. We scoured sources for organic eggs from pastured hens, and eventually located World’s Best Eggs in Elgin, where Natalie drives weekly to pick up our eggs. We looked for sources of grass-fed/finished beef and discovered a gem in pioneering organic agriculturist Betsy Ross’s herd in Granger, pastured on a managed rotation of wild Texas prairie. We began making more of our food from scratch rather than sourcing from other restaurants and bakeries, quickly migrating to making everything in house except bagels and bread (though we make our focaccia in-house). Of course our family favorite, fruit-stuffed and butter-crisped pancake came to Pacha. Our pear-bacon-scallion pancake is an Austin original!

2022

Pacha moves

While we will always miss the cute little house in Rosedale, we won’t miss the kitchen. We outgrew the tiny, extremely inadequate kitchen space many years ago, but the cost of a move was always prohibitive, though we searched high and low. After surviving the 2020 pandemic, and with no remedies to the problems at Burnet, we took a risk and a loan to move into a space in North University, at 2915 Guadalupe.