bake - January/February 2025 - 14

I spent a long time
visiting bakeries. It became
pretty obvious that the
success of a good bakery
is a savory program. "
David Andrews, owner, D'Andrews Bakery & Café
Exceeding Expectations with Sourdough
Dozen Bakery's success is emblematic of the growth of
Nashville. At the time of this publication, the bakery will
have just celebrated its official ten-year anniversary. It
was never meant to make it this long.
Founder and owner Claire Meneely started Dozen in
2009 as a one-person holiday cookie pop-up, baking in
a rented commercial kitchen and selling at local farmers
markets. The eventual goal was to return to California,
where she had been previously. Over time, however, she
built up good local word-of-mouth and press, eventually
deciding to make the transition to a brick-and-mortar
store. This was during a time when Nashville was also
in transition, becoming a major living destination in
addition to its booming tourism.
Meneely grew up in Nashville, but both her parents
James Beard semifinalist
David Andrews perfected
his craft in the New York
culinary scene.
The Cupcake Collection faces unique challenges and
opportunities. Francois wants to be a representation of
what a good business looks like, to give the people of
the community, especially prospective business owners,
something to aspire to.
" Bringing this business out in the way that we have
and in the magnitude that we have done it has been a
banner for my community in a way that this belongs to
them too, and it very much does, " she says.
Community is very important for Francois, not just
as a Black business owner but as someone who truly
cares for all the people in that community. The Cupcake
Collection has a core value set that's represented by a
CIRCLE. That acronym stands for celebration, integrity,
respect, community, leadership and excellence. As
Francois puts it, that C in community is the base that
holds up the rest of the layers of the cake.
With this attention to detail, not just in her cupcakes
but in the way she runs her business and in the way she
treats every person she interacts with, it's no wonder
that Mignon Francois is a baking star on the rise.
14 < JAN-FEB 2025 | bakemag.com
were from Pennsylvania. She wasn't raised " Southern "
but did adopt the Southern hospitality in her cooking.
She went to college and culinary school in the Bay Area
of California, known for its bread, where she experienced
that trade and honed her craft. She then moved to
France, which was very influential in her bread baking.
DANIEL MEIGS, BRIGHTSIDE BAKESHOP
http://www.bakemag.com

bake - January/February 2025

Table of Contents for the Digital Edition of bake - January/February 2025

bake - January/February 2025 - Intro
bake - January/February 2025 - 1
bake - January/February 2025 - 2
bake - January/February 2025 - 3
bake - January/February 2025 - 4
bake - January/February 2025 - 5
bake - January/February 2025 - 6
bake - January/February 2025 - 7
bake - January/February 2025 - 8
bake - January/February 2025 - 9
bake - January/February 2025 - 10
bake - January/February 2025 - 11
bake - January/February 2025 - 12
bake - January/February 2025 - 13
bake - January/February 2025 - 14
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bake - January/February 2025 - 18
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