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

At his downtown shop, proprietor and chef David Andrews gives much more than a dazzling array of sweet and savory pastries. With soups, salads and the most effective breakfast sandwiches in the metropolis, his is, as he likes to say, “a cafe masquerading as a bakery.” 

A indigenous Nashvillian, Andrews came up in the entrepreneurial family members behind the beloved and bygone boutique division store McClure’s. He put in 13 years in Manhattan, 1st to go to the International Culinary Institute for pastry, followed by positions in acclaimed dining places (i.e. Gotham Bar and Grill.)

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

Behind the plate: Rosie Rood + Wine cooks provide wealth of ordeals

Guiding the plate: Anzie Blue’s chef Star Maye encouraged by Cajun cooks

Guiding the plate: Husk’s new govt chef Ben Norton shines

What sparked your culinary journey?

Its genesis was, for certain, in childhood. I recall baking chess and pecan pies in my mom’s kitchen area, which experienced a checkerboard flooring, that I inevitably would spill flour all above. My mother approved the mess because she beloved feeding on the pies.