Our story
The Borderless Café is a pop-up café started in 2023 by —Anthony and Selena, a husband-and-wife duo sharing their love for good food. You’ll find them popping up at local markets and events with a spread of homemade breads, tortillas, dry mixes, salsas, and other treats made with care.
While they’ve been growing their home bakery, they’ve also been quietly growing something else—a market garden. In 2024, they officially launched their homegrown produce, offering seasonal vegetables grown right in their backyard. No chemicals, no sprays—just honest food grown on a little quarter-acre plot.
Their approach is all about balance: blending old techniques with new ones, honoring different cultures and ingredients, and letting passion and creativity lead the way.
Anthony
Anthony got started in food as a line cook, and by the time he turned 18, he was waiting tables. Even when he was hired to serve or bartend, he’d often end up back in the kitchen—cooking has always held a special place in his heart.
After a few years in the food industry, he joined the Marine Corps and served as an aircraft controller until 2015. That journey took him to eight countries and gave him a deep appreciation for East Asian and Northern Marianas Island cultures. Those experiences opened his eyes to the beauty of food across the world and deepened his love for it back home.
Since then, his path has taken a few turns—from working in software engineering at a major semiconductor company, to digging into the soil as a farmhand at Eden East in Bastrop. Along the way, he and Selena started building their market garden, Urban Woods.
Learning to grow food for his family and community has been one of the most grounding and humbling parts of the journey.
Selena
Selena is a self-taught baker who’s been in the kitchen ever since she could reach the stove! She grew up watching her mom cook with so much heart, always adding a little of this and that, and somehow making everything taste like home. Between her and her Abuelita, they’ve both been such a big part of why she fell in love with working with food.
Over time, she started learning how to make things like butter crust pies, tortillas, and fresh-baked breads. She’s been lucky to work in a variety of kitchens—from catering gigs to one of the biggest wholesale bread bakeries in Austin. Every experience has taught her something new and helped shape the baker she is today.
Since starting a little home bakery, she’s also had the chance to bake at a few local spots here in Bastrop, while selling at markets on the weekends. That journey eventually led her to the role of Lead Pastry Chef at Store House Market & Eatery—a dream she honestly never thought would come true. Getting to work alongside Chef Sonya has been such a gift, and it’s something she’ll always be thankful for.
Letting the kitchen tell a story.
Anthony and Selena pour their hearts into cooking from scratch, always choosing quality ingredients and putting care into every step. Over the years, they’ve grown closer to the food they make—learning to cook with what they grow, follow the seasons, and let love guide every meal.
They both have a deep passion for learning and creating, often blending flavors from Selena’s Mexican heritage and Anthony’s Southern upbringing. Their journey doesn’t end there—their travels have brought home spices, stories, and a world of inspiration that finds its way into their kitchen.
Now, they’re truly grateful to share some of their favorite dishes with you—made with love, and meant to be enjoyed together.
Welcome back —