bake - January/February 2025 - 20

would sometimes be filled with raspberry jam or jelly.
Other popular products include the ham and cheese
croissant, pain au chocolat and carrot cake, which is made
with parsnips, golden and black raisins and mascarpone
frosting. On the breakfast and lunch side, D'Andrews'
sandwiches all stand out. While visiting, your esteemed
author enjoyed one of the best breakfast sandwiches
of his life, the Braised Short Rib Sandwich. The sweet
and savory item features braised short rib, a free-range
egg, mixed greens, pickled vegetables and black pepper
aioli, all on a homemade focaccia bun.
them look better. I was very fortunate to have wonderful
learning environments where I could grow and blossom. "
The old cliché regarding New York rings true, that if
you can make it there, you can make it anywhere. While
Nashville has lofty standards, it's a little less severe than
the chaos of the Big Apple. Not only did it sharpen
Andrews' skills, but he was able to merge the style he
learned there with Southern traditions.
For instance, D'Andrews makes its own pepper jelly, a
Southern specialty, and utilizes it as a topping on sandwiches.
Everything in the store is made in-house, aside
from peanut butter, and nothing pre-made is shipped
into the store. D'Andrews seasons and roasts the
meats for the sandwiches, while also making the
mayo, dijonnaise, the dressings for the salads,
the jams for the pop tarts and macarons and
the syrups for the coffee.
Using high-quality ingredients (and local
whenever possible) is a point of emphasis
for the bakery. That attention to detail has
led D'Andrews to prominence in its relatively
short history. In 2024, it was named as
a James Beard Award finalist for Outstanding
Bakery. While the bakery had earned plenty
of acclaim locally, that nomination put it on the
national map. Food tourism is a major part of any
local economy, and suddenly D'Andrews was getting
visitors from around the world stopping by for a breakfast
sandwich, gorgeous pastry or a hot cup of coffee.
The bakery has shrewdly used that distinction in its
marketing, putting the semifinalist logo on everything
from its website to its customer receipts.
D'Andrews has also earned a reputation for its pastries.
The best seller is The D'onut, which is a brioche donut filled
with a Tahitian vanilla bean pastry cream. It's an elevated
version of what Andrews grew up on in Nashville, which
20 < JAN-FEB 2025 | bakemag.com
A Dream Realized
Sometimes childhood dreams take awhile to get off
the ground. For Andrea Borchers of pastry specialist
Brightside Bakeshop, the corporate world provided a
long detour after college. The University of Dayton grad
had wanted to own a bakery from the time she was little,
but first gained experience in marketing and promotions.
That included a few years as a project coordinator at
Kohl's Department Stores.
I started a bakery to
have fun and love what I do. "
Andrea Borchers, owner, Brightside Bakeshop
In 2015, she began to brainstorm the idea for a bakery
and how she wanted that to look. With a love for morning
pastries, but not much knowledge, she began learning from
any source she could. Borchers and her husband traversed
the US and Europe in search of the best bakeries and
pastries. She attended courses at San Francisco Baking
Institute and Le Cordon Bleu Paris to get a handle on baking
techniques, and that deepened her love of croissants -
which would become the main focus of her future bakery.
Brightside started out of a home kitchen in 2016, and
Borchers would take sticky buns and cinnamon rolls to a
local farmers market. This quickly became popular and one
year later, she took the bakery to a full-time pursuit and
moved kitchen operations to West Nashville. A year after
quitting a full-time job, Borchers and her husband opened
their first retail bakeshop at the Shops at Porter East.
Borchers partially credits her time in the corporate
world for preparing her for owning a bakery.
" Working on so many teams and seeing the importance
of teamwork, and also utilizing everyone's specific
strengths, " she says. " But you also learn as you go. "
DANIEL MEIGS, THE CUPCAKE COLLECTION
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
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
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https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
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