David's Top 5 Classic Nostalgic Nashville Restaurants

A true Nashville native, David Andrews knows the best hidden gems in the city. This month, David is sharing his favorite throwback restaurants in Nashville. Check out who made the list below!

The Picnic Cafe

I have very fond memories of going to The Picnic Cafe with my grandmother. I love to get the Pimento Plus - toasted pimento cheese and bacon on a croissant, broccoli salad, and a cup of picnic punch. They have a big patio, so it is an ideal place to have lunch these days.

The Food Company

If you’ve never tried the turkey club from this Green Hills institution, then you are missing out. Started in 1995, the food company has been feeding my family for 25 years. They also have a great kale salad, soups, and a large selection of to-go items.

Sportsman’s Grille

I think I’ve only ever gotten two things at Sportsman’s Grille - the bacon cheeseburger with fries and the catfish. Both hold wonderful memories of sharing meals with friends and family. Whenever I would come home from New York, at least one night, we would eat here.

Beacon Light Tea Room

About 45 minutes from Nashville, The Beacon Light cooks up the best biscuits, fried chicken, and country ham of any restaurant in Nashville. And don’t forget to grab a jar of blackberry jam when you’re leaving to enjoy at home.

Mitchell’s Deli

Whenever people ask me what the best restaurant in Nashville is, I almost always say Mitchell’s Deli. It’s by far the most consistent, tasty, and value positive restaurant in the city. I love the turkey avocado or the Mitchell’s Club with potato salad. When we get back to normal, they also have the best breakfast bar in Nashville... I dream about it!!!

David's Top 5 Takeout Picks

Being a locally-owned small business, we love supporting others like us who help make Nashville an amazing city to live and visit. Since a lot of people have been enjoying takeout lately, owner and executive chef David Andrews is sharing his top 5 takeout picks from local Nashville restaurants.

Owner & Executive Chef David Andrews

1. Prosciutto & Arugula Pizza - The Stillery

   I live downtown and this is my go-to place for great pizza.

2. BBQ Nachos - Peg Leg Porker

   This is the tastiest combination of pork, chips, cheese and jalapeño peppers.

3. Tater Tots - TKO

   I’ve always been obsessed with tater tots and these are the best I’ve ever had. If you’re lucky enough to see fried chicken on the menu, it’s amazing too!

4. Crab Noodles - Two Ten Jack

   I loved the Green Pheasant and I was so happy to see this dish transported to Two Ten Jack. I dream about this dish!

5. Thai Milk Tea w/ Boba (25% Sweetness) - Yin Yang Tea

   This shop just opened and you have to try this bubble tea.

Recipe of the Month - Dulcey Double Chocolate Cookie

With most people spending extra time at home these days, we’ve decided to reintroduce the D’Andrews Recipe of the Month. This month, we are sharing a recipe that will certainly satisfy a chocolate craving!

Dulcey Double Chocolate Cookie

When owner and executive chef David Andrews wanted a double chocolate cookie for the bakery, he set out to create a recipe with 100% chocolate, that way the cookie would not be as dry as other recipes. Because there is so much chocolate in the cookie, it didn’t need much flour, so he was able to make it with gluten-free flour.

Try this out for yourself at home and tag us on social @dandrewsbakery.

Dulcey Double Chocolate Cookie

4 TBSP Butter

¾ Cup White Sugar

¾ Cup Light Brown Sugar

1 tsp Espresso Powder

1 tsp Salt

1 TBSP Vanilla Extract

4 Whole Eggs

3 ⅓ Cups 100 % Chocolate

3 ⅔ Cups Gluten-Free Flour

2 ½ Cups Dulcey Valrhona Chocolate

Yield is around 17 cookies

1) Cream soft butter with sugars, espresso, salt, and vanilla

2) Add room temperature eggs

3) Add melted chocolate (not too hot)

4) Fold in sifted flour and baking powder

5) Fold in broken pieces of chocolate

6) Use ice cream scoop to portion cookies

7) Form cookies before they rest (they will not expand)

8) Chill unbaked cookies for 24 hours

9) Dust cookies in powdered sugar

10) Bake 350 Oven for 7 min turn 5 min

Notes:

• Make sure melted chocolate is not too hot (barely melted). These cookies do not expand.

• When portioning, make the cookies look how you want for the final product (puck-like).

• Don't over powdered sugar these, just a dusting.

• May be lower bake temperature for gas convection oven.

• Can use AP, cake, or gluten-free flours.

Update from D'Andrews Bakery & Cafe: 3-18-20

BAKERY UPDATE

To my dear friends & loyal customers,

I’m writing to announce that D’Andrews Bakery & Cafe will temporarily close for the next few weeks as our nation and the world battle against the coronavirus epidemic.

It is with the health of my customers, staff, and bakery in mind that I’ve come to this decision. My staff and I love cooking and baking for y’all, and I anticipate reopening in the next few weeks.

We love you, and we feel your love.

David

Update from D'Andrews Bakery & Cafe

We at D'Andrews Bakery appreciate our customers supporting locally owned small businesses. We love cooking and baking for our community, so we do have several options to ensure safety of our customers and staff:

STORE PICKUP:

Through dandrewsbakery.com or Toast Takeout App

DELIVERY:

Postmates or UberEats

D'Andrews is still open for business from 7 AM to 6 P M, and will continue to closely listen to recommendations from the CDC, as well as local government and health authorities. We sincerely thank you for your ongoing support during this difficult time.

With all my love, David

Recipe of the Month - Jack Daniel's Honey Brownie

Tennessee Whiskey and chocolate - can you think of a better combo? We have taken the classic brownie to the next level by adding a little shot of Jack Daniel’s Honey Whiskey.

Jack Daniel’s Honey Brownie

Jack Daniel’s is great by itself, but even better in a brownie! Did you know that Jack Daniel’s is the oldest registered distillery in the US? Since being established in 1866, there have only been 7 people who have held the title of Master Distiller.

This month, we will be sharing the recipe to one of our local favorites - the Jack Daniel’s Honey Brownie. Try this out for yourself at home and tag us on social @dandrewsbakery.

D’Andrews Jack Daniel’s Honey Brownie:

8oz (16TBL) softened butter

4 1/3 cups sugar

1 1/2 tsp vanilla

1 1/2 tsp salt

5 whole eggs (room temperature)

8oz (16TBL) butter

8oz 100% chocolate

2 1/4 cups flour

13oz caramelized white chocolate

1. Cream butter, sugar, salt and vanilla in mixer with paddle for 3 minutes

2. Add room temperature eggs 1 at a time

3. Melt butter and 100% chocolate in microwave (but not too hot) and add 

4. Fold in sifted flour

5. Fold in caramelized white chocolate chunks

6. Bake at 325 for 15 minutes, turn and bake for about 10 more minutes (better if underdone)

Caramelizing White Chocolate:

1. Put chocolate on a sheet tray or deep dish pan

2. Put in 225 oven. Cook 15 minutes, then swirl the chocolate. 15 minutes, swirl. 15 minutes, swirl. 15 minutes, swirl. It should take 1 hour to caramelize.

3. When done to your desire, place in freezer for 15 minutes, remove and chop into chunks.

Whipped Topping:

2 cups heavy cream (we use JD. Milk)

Pinch salt

2TBL powdered sugar

Pinch of salt

4TBL (to taste) Jack Daniel’s Honey Whiskey

1. Whip cream, powdered sugar, and salt on medium until soft peaks

2. Add Jack Daniels Whiskey

3. Continue to whip until medium/hard peaks

4. Put a dollop on top of brownies and enjoy!

Let us help you stick with your new year resolutions at D’Andrews Bakery!

With a new year, new decade and the promising news that spring is just around the corner, many locals and visitors are out and about in downtown Nashville. Being located in the heart of downtown, we love serving both our local community and our out-of-town visitors exploring Nashville for the first time.

D’Andrews Build Your Own Salad

We get it -- it’s a month into 2020 and some of us are struggling to keep our new year resolutions of eating healthier. Lucky for you, we offer much more than pastries and sweets. We love offering our customers unique breakfast and lunch options made with fresh, local meat and produce from our amazing friends at Bear Creek Farm and Green Door Gourmet.

For a lighter option, try our Build Your Own Salad. Choose a base of kale, baby arugula or mixed greens and your choice of four vegetables and toppings. Pump up your salad with fresh cherry tomatoes, shredded carrots, cucumber, snow peas, watermelon radish, roasted broccoli, portobello mushrooms, candied pecans or roasted chickpeas. Looking for something a little more filling? Try a savory Chicken Sausage Egg Sandwich or something classic like a BLT. Our sandwiches are conveniently served all day long!

With warmer weather coming soon, you may be looking for some great spots to walk downtown. Whether you’re strolling through Printer’s Alley or hanging out at the Nashville Public Library, fuel up for your day with breakfast or lunch at D’Andrews Bakery & Cafe. On a time crunch? Order online through our website or find us on UberEats!

Recipe of the Month - Braised Short Rib Sandwich

This month, we will be sharing the recipe to our personal favorite, the tender and savory Braised Short Rib Sandwich. To ensure freshness and quality, we use local meat from our friends at Bear Creek Farm. We top our sandwich with free-range egg, pickled carrots, and dijonnaise at the bakery. Get creative with your toppings at home and be sure to tag us on social @dandrewsbakery.

Braised Short Rib Sandwich

All served on our fresh, homemade focaccia bread, our sandwiches are great by themselves or paired with any of our soups or salads. Many of our sandwiches are also available catering-style, perfect for your next lunch meeting!

Braised Short Rib Sandwich

5 pounds of boneless short rib or 6 pounds of bone-in

Lite soy sauce - 2 3/4 cups (681 grams)

Rice Wine Vinegar - 1 3/4 cups (425 grams)

Sugar -  2 1/2 cups (510 grams)

Pineapple Juice - 1/2 cup  (122 grams)

Mexican Coke - 1/2 bottle

1. Combine all with a whisk. The pineapple juice is used for its tenderizing effect on the meat.  Coke is used to achieve that extra caramelized flavor we prize. David prefers using Mexican Coke because it contains real sugar.

2. We sear the short rib before cooking.  Salt and pepper generously all sides. You can either grill each side for a few minutes or you can sear in a pan with grapeseed oil.

3. Once all sides are seared, we put into a deep pan, cover with the braising liquid. Top off with water (as much as 2 cups) so the meat is slightly submerged in the liquid (although they do tend to be buoyant).

4. Cover tightly in aluminum foil and place in a 350-degree oven for 2 hours. 

5. Take out the short rib, turn them over, cover again and bake for another hour.  They are ready when they almost fall apart.

6. Let rest overnight in the liquid.

7. We cut the short rib in slices, against the grain, to achieve extra tenderness.  Enjoy!

Happy National Soup Month!

In honor of National Soup Month, we at D’Andrews Bakery & Cafe are honoring one of America’s favorite dishes - soup. According to mobile-cuisine.com, Americans consume over 10 billion bowls of soup a year. The most popular soup in the United States is chicken noodle. Interestingly, many believe that it was soup that was the only dish served in the first public restaurants in Paris in the 18th century. With the cold, winter months in full swing, what better way to warm up than with a piping bowl of homemade soup? 

D’Andrews Sweet Potato Soup

We love to keep things fresh here at D’Andrews. That is why we keep our recipes true to the bounty of the season. Working with local purveyors, David finds inspiration in elevating the traditional to create the unexpected.  Each day, David creates a new soup from scratch to lift the spirit of Nashville during the winter doldrums. His steamy dishes have included guest favorites like white bean and kale, sweet potato, chicken chili, classic tomato basil and much, much more. The soups at D’Andrews have become so well known that they sell out every day.

As always, all of our food is made in-house. Our soups are great by themselves for a hearty, quick way to warm up, paired with one of our outstanding salads or sandwiches. 

Recipe of the Month - Gingerbread Cookies

Run, run, as fast as you can! D'Andrews Bakery is giving you an early Christmas gift - the recipe to their amazing gingerbread cookies. Looking to make some special treats for Santa or maybe some little elves? A plate full of these paired with a glass of cold milk is sure to take you off the naughty list.

D’Andrews Gingerbread Cookies

Did you know that the first known gingerbread recipe dates all the way back to 2400 BC? Rumored to have originated in Greece, gingerbread has became a classic Christmas tradition among many families worldwide. Make some new memories with loved ones this holiday season using our recipe and be sure to tag us on social @dandrewsbakery.

Are Santa’s little helpers running short on time? Give us a call or stop by the bakery today to place your last minute holiday order. While you’re there, snag a D’Andrews Bakery gift card for the perfect stocking stuffer for everyone on your nice list.

Gingerbread Cookie

4 sticks - 454g - Butter (Melted) 

1 1/2 cups - 330g - Light Brown Sugar

2 tsp - 12g - Salt

1 Tbls 1 tsp - 20g - Ginger

2 tsp - 10g - Cinnamon

1/2 tsp - 3g - Clove

1/2 tsp - 3g - Nutmeg

1 cup - 336g - Steens

1 - Egg (Warmed)

2 each - 40g - Yolks

6 1/2 cups - 813g - AP Flour

1 tsp - 5g- Baking Soda 

1) Cream together the butter, light brown sugar, salt, ginger, cinnamon, clove and nutmeg in a kitchen aid for 5 min

2) Add the Steens syrup (or molasses) and cream for 2 min

3) Add the warmed egg / yolks

4) Add the sifted and whisked flour / baking soda

5) Wrap in plastic and let rest overnight

6) Roll out and cut into gingerbread men shapes

7) Bake at 350 for 11 min / turn / 2 min

Old Fashioned Icing

2 parts 10X Sugar

1 part butter

Pinch salt

Cap of vanilla syrup

1) Cream together all ingredients in a kitchen aid

2) Color to desired shade

Family Favorites for the Holidays

In the hustle and bustle of the holiday season, it is sometimes hard to remember all of the amazing family-friendly stops Nashville has to offer. A visit to Cheekwood Botanical Gardens, Frist Center of Visual Arts, and the Country Music Hall of Fame, all make wonderful family visits and holiday memories. However, before heading out on your holiday adventure, stop by D’Andrews Bakery for holiday treats for the kids and kids at heart.

Looking for a sweet spot to take the little ones? Our desserts aren’t just for adults! We have tasty treats fit for the whole family. Our pop tarts have quickly became favorites among our younger customers. We use our homemade D’Andrews pie crust filled with homemade fruit jam to bring a new twist to the famous childhood treat. Nothing says the holidays like freshly-baked cookies. Whether you’re looking for a classic chocolate chip cookie or a trip back in time with an elevated twist with something unique like our cocoa nib oreo, you will surely satisfy your sweet tooth at D’Andrews Bakery & Cafe.

We also have delicious sandwiches and hearty soups for a quick lunch break from Christmas shopping or exploring Nashville. Give us a call today about our holiday catering and take home a box of tasty treats or a holiday pie for Christmas.

Recipe of the Month - D'Andrews Pie Crust

Are you gearing up for the holiday season and need a special something to take to a get together? Make extra tasty holiday treats using our homemade pie dough recipe. We all know a good pie starts with a good crust and this versatile crust is not just for pies. We use it at the bakery to make our delicious tarts and pop tarts.

D’Andrews Pumpkin Pie

We are so thankful for each and every one of our loyal customers this holiday season. We also love having the opportunity to share culinary skills through our monthly shared recipes and our new Saturday baking classes. 

So let the holidays begin by testing out this tried and true recipe with your family. Be sure to snap a pic and tag us on social @dandrewsbakery. If you don’t have time to make it yourself, we will be selling seasonal pecan pie and pumpkin pie at the bakery. Happy holidays!

D’Andrews Pie Crust:

4 cups (490 grams) all-purpose flour

2 TBSP (30 grams) sugar

2 tsp (10 grams) kosher salt

4 sticks (1 pound or 454 grams) cold butter

4 egg yolks (80 grams)

1/3 cup (90 grams) milk

1. Whisk and sift dry ingredients.

2. Cut butter into small squares.

3. Cut the butter into the flour mixture with a fork. (You want pebble sized chunks of butter)

4. Mix in the combined egg yolks and milk

5. Form a square with the dough. Let sit out for 2 hours, then place in fridge overnight.

6. Roll out cold dough to desired size.

7. Blind bake with parchment paper filled with beans and salt at 350 degrees for 35 minutes.

8. Fill with pie filling and bake again.

Recipe of the Month - Cocoa Nib Cookie

We are back again with another recipe of the month! Are you a dunker? A twister? Do you eat the cookie or the middle first? Today, we are sharing our take on the classic Oreo cookie. We know there is no wrong way to eat an Oreo. While tested in New York, our Cocoa Nib Cookie was perfected in Nashville and quickly became a favorite item here at D’Andrews Bakery. Made with our rich, butterscotch filling between a pair of crispy, chocolatey cookies, these will definitely satisfy your sweet tooth. Can you think of a better duo than cookies and milk? Neither can we!

Cocoa Nib Cookie

Make these cookies at home and be sure to tag us on social @dandrewsbakery and use #dandrews. 

Cocoa Nib Cookie:

1/3 cup cocoa nibs

3/4 cup sugar

1/2 cup brown sugar

12 TBSP unsalted butter

1 egg

6 oz dark chocolate, melted

2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

Yield is 20 cookies (for 10 Oreo sandwiches)

1. Preheat the oven to 325 degrees. Line a half-sheet pan with wax paper.

2. Place the cocoa nibs in a coffee grinder and grind.

3. Combine the sugars, butter and cocoa nibs. When fluffy, add the egg, then the melted chocolate.

4. Sift in flour, baking soda, and salt.

5. Roll out the cookie dough into a thin sheet on a cutting board lightly dusted with flour. Using a round cookie cutter, cut out 20 cookie rounds. Place the cookies onto the sheet pan. Bake for five minutes. Turn each cookie, and bake another 5 minutes.

Butterscotch Icing:

3 lbs. dark brown sugar

1/2 lb. butter

4 oz corn syrup

2 cups cream

2 tsp kosher salt

Cook to 240 degrees on the stove top. (Do not stir)

1 quart cream

1 TBSP vanilla

Bring to a boil add to the brown sugar mixture. Boil for 1 minute. Cool down.

Cream equal parts powdered sugar, unsalted butter and butterscotch in mixing bowl. Cream until fluffy and spread between 2 cookies to make an Oreo.

Recipe of the Month - Green Goddess Dressing

It’s time again for our Recipe of the Month! This month, David is sharing the recipe to his delicious Green Goddess Dressing. Packed with fresh herbs, zesty lime juice, spicy ginger juice and creamy greek yogurt, Green Goddess is the perfect seasonal dressing for your fall salads. It is rumored that the original recipe came from San Francisco’s Palace Hotel in 1923 where chef Philip Roemer named his recipe to honor hotel guest/actor George Arliss for his role in the hit play, The Green Goddess.

Green Goddess Dressing

So try this recipe at home and be sure to tag us on social @dandrewsbakery and use #dandrews. If you don’t feel like making the dressing yourself, stop by this week for lunch and build your own salad with always fresh ingredients and one of our four homemade dressings.

Green Goddess Dressing:

1 cup (230g) ginger juice

1 cup (249g) lime juice

1 cup (143g) pumpkin seeds (raw)

1 cup (17g) tarragon

1 ½ cups (24g) cilantro

1 ½ cups (22g) parsley

1 roasted poblano pepper

½ smashed garlic clove

2 TBSP (40g) honey

2 TBSP (40g) salt

2 cups (512 g) Greek yogurt

Yield is 6 cups.

1) For the ginger juice, peel and slice raw ginger. Put in blender and barely cover with water.  

2) Blend on high and then strain in cheesecloth.

3) Then, put all ingredients except greek yogurt in blender. Blend on high speed for 45 seconds.

4) Place greek yogurt in a bowl. Strain the mixture in cheesecloth.

5) Whisk together and enjoy!

D'Andrews Custom Catering

Got a meeting to plan for the office? Is that special event right around the corner and you need to arrange the catering? D’Andrews has you covered! Everything at D’Andrews is made in-house, from scratch, with only the best ingredients and attention to every detail. To accommodate any event, we offer hearty lunch entrees, sandwiches on house-made bread, desserts and custom cakes. We also have everything from freshly brewed boxes of coffee to mini pastry platters that will curb a sweet tooth. 

D’Andrews Catering

We offer many of our regular menu items in large format to feed a crowd. Our yogurt parfait, made with David’s famous homemade granola, can be ordered in bulk to feed groups of 12 to 15.  For our party mini sandwiches, we take our popular lunch sandwiches, like the Chicken & Avocado or BLT, and create bite-sized sandwiches for the perfect snack. 

Don’t forget about our custom cakes! Known in Nashville as the “go-to” place for amazing cakes, whether you need a small cake for 6 people or a sheet cake for 45, D’Andrews can create a custom creation to fit any celebration. So if you’re planning a small get together or large gathering, a morning coffee or lunch for 100, D’Andrews will make it memorable.

For catering, call the bakery directly at 615-375-4934 to place an order.

Recipe of the Month - David's Granola

We are back again with our recipe of the month - David’s homemade granola. David first started selling the granola for breakfast at the Kimberly Hotel in New York,  where he served as Executive Chef. This granola quickly became the most requested breakfast treat among repeat guests of the hotel. When he left the hotel to return to Nashville and open D’Andrews Bakery, the hotel managers insisted he leave the recipe behind -- which he happily did.

David’s Granola

The great thing about this recipe is that you can customize it to your taste. Feel free to substitute your favorite nuts or add chocolate chips after it has baked and cooled. We serve it in the bakery with Greek yogurt and fresh berries, but it’s also delicious by itself as a quick snack on the go. As always, if you don’t feel like making it at home, you can stop by the bakery and grab a fresh bag.

David’s Granola:

15 cups (775 grams) rolled old fashioned oats (do not use instant)

2 1/3 cup (250 grams) pecan halves

1 cup (100 grams) slivered almonds

1 1/4 cup (150 grams) pumpkin seeds

1/2 cup (113 grams) light brown sugar

1/2 cup (113 grams) sugar

1 1/4 cup (412 grams) maple syrup

1/2 cup (92 grams) Extra Virgin Olive Oil

1/2 tsp (2 grams) vanilla extract

1 1/2 tsp (7 grams) kosher salt

Pinch (0.5 grams) cinnamon

Yield is 3 quarts.

1) Combine and mix the oats, pecans, almonds and pumpkin seeds.

2) In another bowl, whisk everything else together.

3) Once combined, pour liquid over the dry ingredients and massage the oats with both hands for 5 minutes. David recommends patiently massaging the dry ingredients with the sugars and liquids. The goal is to coat as much as the oats you can.

4) Bake on a sheet tray for 15 minutes at 325 degrees. Turn tray and toss the oats so the top layer does not get overdone.

5) Cool for another 15 minutes.

6) Toss and then cook for a final 15 minutes or until the oats are a golden brown.

The Best Summertime Lunch Spot

Looking for a quick lunch spot while you’re downtown? D’Andrews is the perfect place for a quick bite. From handcrafted sandwiches on freshly baked bread to fresh leafy salads, we have something to satisfy every appetite, and maybe a few sweet treats to finish the meal!

Chicken & Avocado Sandwich

The key to what makes us unique is that everything that comes out of our kitchen is made from scratch. The difference really comes out in the flavor of the food we serve.  We start each day by baking the bread that we use for all of our sandwiches and pizza. We modify traditional focaccia bread with potatoes for softness and extra virgin olive oil for extra flavor.  Then we move on to pastries to fill our cases. 

Our best selling sandwich is the Chicken & Avocado made with lemon chicken breast, smashed avocados, and roasted tomatoes. This sandwich is perfectly paired with dijonnaise made with our signature homemade mayonnaise. We roast our own chicken and marinate it in lemon and fresh herbs. Lime and a little hot sauce is added to the smashed avocados for an added kick.

For a lighter option, we also have a Build Your Own Salad. Choose between kale, baby arugula or mixed greens and your choice of four vegetables and toppings. Customize your salad with fresh cherry tomatoes, shredded carrots, cucumber, snow peas, watermelon radish, roasted broccoli, portobello mushrooms, candied pecans or roasted chickpeas.

Cheese choices include David’s personal favorite - marinated feta. This comes from a sheep milk feta imported from France. To add even more flavor, we burn lemons and add them to the cheese. 

To top it all off, choose from one of our four homemade dressings. David’s personal favorite is Green Goddess, which is a Greek yogurt based dressing flavored with tarragon, lime juice, ginger juice, and sunflower seeds.

So stop by this week and try these delicious options for yourself! Short on time? We also offer online ordering through our website or UberEats.

Recipe of the Month - Chocolate Chunk Cookies

We’re at it again - it’s time for our recipe of the month. We know last month’s Carrot Cake recipe may have been a little challenging for beginner chefs, so David is taking it back to the basics and sharing his tried and true Chocolate Chunk cookie recipe. David is also adding in some pro baking tips that have helped him time and again.

D’Andrews Chocolate Chunk Cookies

Whenever David goes to a new bakery for the first time, he always gets the chocolate chip cookie. “Start with the basics,” he says, “if it’s a good cookie, it’s going to be a good bakery”.

What makes D’Andrews cookies stand out is that we use a mix of white and dark chocolate to give the cookies a better contrast. These delicious treats are crispy on the outside and gooey inside with chocolate in every bite. David recommends melting the butter before combining ingredients to create this perfect consistency. He also says to always add the flavorings (vanilla/almond extract/salt) in with the butter. The fat from the butter attracts flavoring better than flour or eggs.

David’s final pro baking tip is “don’t be afraid to rest your cookie batter for days, even weeks. The longer the batter rests in the fridge, the better the flavor develops. You are only limited by the expiration date on the butter or eggs”.

So try this recipe at home and be sure to tag us on social @dandrewsbakery and use #dandrews.

Chocolate Chunk Cookies:

3 sticks (340g) Unsalted Butter (Melted)

1 3/4 cups (400g) Light Brown Sugar

1 cup (200g) Sugar

2 tsp (15g) Kosher Salt

2 tsp (10g) Vanilla Extract

Dash (1g) Almond Extract

2 (110g) Whole Eggs

2 (34g) Egg Yolks

4 3/4 cups (595g) All Purpose Flour

1 TBSP (15g) Baking Soda

2 cups (250g) Dark Chocolate Chunks (74%)

2 cups (250g) White Chocolate Chunks (36%)

Yield is around 25 cookies.

1) Cream together melted butter (but not hot) with sugars, salt, vanilla and almond extract.

2) Add room temperature eggs and egg yolks one at a time.

3) Fold in sifted flour and baking soda.

5) Fold in broken pieces of chocolate.

6) Use ice cream scoop to portion cookies. 

7) Cookies are best if they rest for 24 hours.

8) Bake at 325 for 7 minutes, turn and bake another 5 minutes.

D'Andrews Celebrates a Milestone

Today, our owner and Executive Chef, David Andrews turns another year older.  What we are even more excited about is the one year anniversary of D'Andrews Bakery & Cafe on July 20th.  Stop by next week for a sweet treat and help us celebrate these two milestones.

Hazelnut and Dark Chocolate Cake with our Handcrafted Nutella

One of our favorite "sweet" stories comes from David himself:

One year ago, I was celebrating my birthday and imagining, as D'Andrews was just about to open, who my first customer would be. Would they be a local, someone I knew from my childhood growing up in Music City, or would they be a visitor from out of town? What would they order? Would they pay with a $2 bill that I could frame and hang on my wall?  When July 20th finally arrived, we were anxiously anticipating the visit of our very first customer.  Sure enough, as our doors opened, Nashville showed up to welcome us to the neighborhood with open arms.  That first customer I had been so excited about stepped up to the counter and made his order - two of our fantastic D'onuts - a sugared brioche donut filled with vanilla cream.  We offered coffee or tea and he simply wanted the donuts. When I rang up the order, the total came to $7.11, my birthday.  I felt like, right then, the universe was trying to tell me that everything was going work out for D'Andrews Bakery.

We are so humbled by the way Nashville has embraced D'Andrews Bakery & Cafe over the past year and are looking forward to getting to know more guests who we welcome as friends in the coming years.

What is a birthday without a cake? Do you or someone you love have a birthday coming up? Let us create a memorable custom cake to celebrate their special day. Here at D’Andrews, we take pride in our attention to detail while also showing off our creative side. Our customers have asked us for some beautiful cakes that really fit the personality of person they are made to honor. We offer a variety flavors and designs so our customers can celebrate their birthday in style. We can create anything from small cakes that feed 6-8 people, to cakes for a crowd that feed up to 45.

Thank you again to all our customers for your support over the last year. We appreciate each and every one of you!

Recipe of the Month - Carrot Cake

"Your carrot cake reminds me of my grandmother’s!” is something we hear often here at D’Andrews Bakery. The smooth texture and sweet and spicy flavor combined with the luxurious mascarpone cheese frosting create the perfect delicacy.  We twisted David’s arm, and for the first time he is sharing his famous recipe, along with some fun facts about carrot cake.

D’Andrews Carrot Cake

Did you know that the history of carrot cake is believed to date back to an English carrot pudding from the 1500’s? It is also believed that George Washington ate carrot cake in a tavern in what would today be lower Manhattan in 1747 on British Evacuation Day. Historically, carrot was used as a substitute for sugar when it was difficult for people to access sugar. Because of this, carrot cake made a resurgence during World War II when sugar was scarce. 

David first learned the technique of making the cake in the style of a mayonnaise while working at Gotham Bar & Grill in NYC. That recipe used vegetable oil, but David prefers grapeseed oil for a cleaner taste. Tweaking his recipe the past few years, taking away the pineapple (although delicious) and walnuts, it was the addition of parsnips that really set his cake apart. They add a pleasant earthiness to the cake.  The use of muscovado sugar from Sri Lanka and Vietnamese cinnamon are also vital to the fantastic flavor. Consistency at the bakery is achieved by always measuring out all the ingredients with a scale, leaving no room for error.  In the recipe below, we offer both the cup and gram measurements for you.

D’Andrews Carrot Cake:

4 Whole Eggs (room temperature)

1 2/3 cups (330g) - White Sugar

1 2/3 cups (330g) - Muscovado Light Brown Sugar (Billington’s)

1 3/4 cups (400g) - Grapeseed Oil

1 1/2 tsp (7.5g) - Vanilla Extract (Madagascar)

3 TBLS (45g) - Buttermilk

Pinch (1g) - Ground Nutmeg

1 tsp (4g) - Ground Dried Ginger

1 tsp (4g) - Ground Vietnamese Cinnamon

4 tsp (20g) - Salt

2 1/2 tsp (12g) - Baking Soda

1 1/2 tsp (7.5g) - Baking Powder

3 3/4 cups (480g) - AP Flour (we use King Arthur)

3 1/4 cups (400g) - Shredded Parsnips

4 cups (480g) - Shredded Carrots

2 1/2 cups (400g) - Dried Golden Raisins

1) Whisk on KA high sugars and warmed eggs for 5 min

2) Mix Oil, BM & Van- slowly pour into risen egg/sugar mixture

3) Whisk, Sift Whisk Dry and fold into mixture

4) Fold in Grated Carrots/ parsnips

5) Fold in Raisins

Bake 325 for 15 min turn 10 min

Recipe yields 1 half sheet tray

Mascarpone Frosting

1/1 cup (113.5g) Butter

2 cups (230g) 10x sugar

1/1 tsp (2g) Salt

1/2 tsp (2g) Vanilla extract

1 1/8 cup (250g) Mascarpone Cheese

Cream for 5 min room temp butter and sugar w/ salt & vanilla 

Fold in room temp mascarpone cheese

The cake is then completed with a brush of vanilla simple syrup, made with equal parts water and sugar and infused with a vanilla bean.

Try this recipe at home and be sure to tag us on social @dandrewsbakery and use #dandrews!