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.
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.
My grandparents appreciated to consider me out to awesome locations to consume. I acquired exposed to great food stuff at a youthful age. And, I became obsessed with cooking exhibits. My most loved, back when I was 12 years aged, was The Frugal Gourmet on PBS. He had uncomplicated but excellent recipes that he articulated so evidently.
Who have been your mentors?
I learned a thing important from each and every chef I’ve labored below. I seriously appreciated Alfred Portale (government chef of Gotham Bar and Grill in New York Town) and his motivation for visual perfection. He saw every little thing. Angelo Sosa was an inspiration to me, in terms of taste. He introduced me to Asian flavors. And finally, I’d have to mention Mujo, the GM of the Kimberly Resort. He taught me so substantially about how to converse to individuals and how to listen. I use his lessons every single working day.
Notify us about a secret ingredient in your culinary arsenal.
This 1 is tremendous and obscure. It is a Japanese condiment known as yuzu kosho, which is a mix of fermented chilies, yuzu zest and salt. It can be purple or inexperienced and it is amazing—imparting citrus, spice and salt to a dish. At dwelling, I place it on almost everything. At the bakery, I slip it into our Caesar Salad dressing, or the ricotta combination for our Tennessee Twists. It definitely adds that “je ne sais quoi.”
Any particular observations from the pandemic you’d treatment to share?
I’ve appear to take pleasure in rest and the worth of stating no. This was challenging, as I have prided myself as a person who would often say of course. I’ve gained knowledge in buying priorities. We shortened our company hrs, which made use of to be 7 a.m.-6 p.m., to closing at 2 p.m. My team and I are just as productive — if not extra so — and we are all much happier.
What are you performing on now that you are energized for us to try out?
We are functioning on distinct types of dough — Danish and puff pastry — to add to our repertoire, which incorporates brioche, croissant and foccaccia. Fall flavors are in the operates.
We are generally seeking to do something new with our breakfast sandwiches. They are, by considerably, our finest sellers. So be on the lookout for some each day specials, a little something “cheffy” like duck confit. The short rib, which we braise in soy, rice wine, Coke and Cheerwine, is wealthy, luscious and back in long term breakfast sandwich rotation.
Hunting in advance, what are your ambitions for D’Andrews and on your own, as a chef?
In opening D’Andrews, I accomplished my dream. I really feel very fortunate. My uncle once claimed, “You’re the only artist I know who does not have a day work.” I’ll continue to check out other bakeries for inspiration. I want to go on to develop, attempt new points and have entertaining. We all want to bring pleasure by way of mouth watering items.
Chef David Andrews
D’Andrews Bakery and Café
Site: 555 Church St., Nashville
Contact: 615- 375-4934 dandrewsbakery.com
Several hours: 7 a.m.-2 p.m. Monday-Friday 8 a.m.-2 p.m. Saturday-Sunday