Welcome to the D’Andrews Bakery Newsletter

Welcome to our D’Andrews Bakery newsletter and blog.  It's amazing to think we are nearing our 1 year anniversary next month.  Some of you have been loyal customers from the very beginning and others are brand new to the bakery. Many customers have a lot of questions about us.

Here is our history and some fun facts about our Executive Chef & Owner David Andrews.

Chef David Andrews and Miss Dixie

Intro

After spending years honing his craft in New York City, native son David Andrews returned to Nashville to open a modern bakery with a southern sensibility. D’Andrews Bakery & Cafe, located in downtown Nashville, offers customers everything from delicious pastries to sandwiches on freshly-baked bread.

David prides himself in bringing recipes, similar to those in top New York restaurants, to his customers here in Nashville. Using the best ingredients in his dishes, David ensures he is offering his guests superior desserts and pastries. Everything in the store is made in-house and nothing pre-made is shipped in. D’Andrews seasons and roasts the meats for the sandwiches, while also making the mayo, dijonnaise and pepper jelly toppings. D’Andrews also makes the dressings for the salads, the jams for the pop tarts and macarons, and the syrups for the coffee.

This modern bakery is known for their hand-crafted treats, including an adorable (and delicious) French Bulldog macaron modeled after David’s dog, Miss Dixie. However, the bakery was designed to also serve as a café for breakfast and lunch in the bustling downtown neighborhood and business district.  Additionally, for those too busy to leave the office, D'Andrews offers convenient online ordering directly from their website. Everything in the store is fresh and made in-house. Order a box of coffee and breakfast sandwiches for your next company meeting or a custom cake for your next party!

Meet David

David Andrews

Executive Chef & Owner

D’Andrews opened its doors in 2018, however, David had many influences throughout his career which led him to open his own bakery. After college, David joined his family’s business, McClures, a 30,000 square foot specialty store in the heart of Belle Meade. It was there that David first gained knowledge of owning and running a small business.

In 2003, David followed his dream and moved to New York City to attend the Institute of Culinary Education. He interned at the three-star Manhattan restaurant, Gotham Bar & Grill, which offered him a job as a pastry cook after graduation. 

Headed by Alfred Portale, Gotham is a 175-seat rock star of a restaurant. For over three years, David learned to work every shift and excelled in his pastry craft. Gotham was arguably, the best education any pastry cook could ever ask for in New York.

He soon joined a friend in opening Xie Xie, a new quick-serve, Chinese/Vietnamese-inspired restaurant. David’s dessert, the 1000-year-old ice cream sandwich, was named one of the best desserts of the year in 2009 by both Time Out New York and New York Magazine.

David joined the Kimberly Hotel as the Executive Pastry Chef in the Fall of 2010. The following spring, David was promoted to Executive Chef of the Hotel- where he remained for the next 6 years. David supervised 20 people and ran the kitchen of a $6 million-a year F&B property. 

By the summer of 2016, David realized he had achieved his dreams in New York. Now it was time for him to set out on his own, move home and begin his lifelong dream of opening his own bakery and café. With a clear vision for aesthetics as well as a specific menu in mind, David found a prime downtown space on Church Street (just steps from the front door of the Nashville Library) and set to work to create his dream.