Chef David Andrews of D’Andrews Bakery and Cafe finds joy in kitchen area

At his downtown shop, proprietor and chef David Andrews provides more than a stunning array of sweet and savory pastries. With soups, salads and the very best breakfast sandwiches in the city, his is, as he likes to say, “a cafe masquerading as a bakery.” 

A indigenous Nashvillian, Andrews arrived up in the entrepreneurial spouse and children guiding the beloved and bygone boutique division store McClure’s. He used 13 many years in Manhattan, very first to attend the Global Culinary Institute for pastry, followed by positions in acclaimed dining establishments (i.e. Gotham Bar and Grill.)

He returned to Nashville and opened D’Andrews Bakery and Cafe in 2018.

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What sparked your culinary journey?

Its genesis was, for confident, in childhood. I remember baking chess and pecan pies in my mom’s kitchen, which had a checkerboard floor, that I inevitably would spill flour all in excess of. My mother approved the mess mainly because she loved feeding on the pies.