09/28/2026
This past week, we had a fun time doing a TEDx Nashville Tasting at the bakery. It was an intimate 24-seat dinner with our Exec. Chef David Andrews.
In this pic, we recreated a childhood classic: S’mores, but with a D’Andrews twist with caviar, white chocolate, and graham crackers.
We put the menu for the dinner on the back of the Reeses-inspired candy box.
One of our favorite southern treats is a tomato entremet: tomato mousse, cottage cheese, Cherokee Purple tomatoes, and our homemade focaccia bread.
Sweet tea granité made with English breakfast tea, lemon, and chervil.
This is Tennshootoe Country Ham that’s been aged 24 months from Bob Wood with blackberry salad and a laminated brioche roll.
Here we have our Pecan Supreme. It’s a take on Chef David’s favorite candy bar as a kid,the Goo Goo Supreme. It’s made with milk chocolate & pecan mousse, marshmallow, caramel, and a pecan cake.
This is Blueberry sherbet with a cool whip swirl topped with homemade dippin’ dots.
We enjoyed hosting this special dinner.
We enjoyed hosting this special dinner.
This past week, we had a fun time doing a TEDx Nashville Tasting at the bakery. It was an intimate 24-seat dinner with our Exec. Chef David Andrews.
