Andie had her first formal cooking lesson at the Culinary Institute of America but her favorite classes were at Carlos’ Bakery where she learned how to use fondant and decorate cakes. She continued to refine her baking skills and obtained fantastic internships working for some of New York’s finest bakers including Madison Lee at Madison Lee Cakes in New York City and Ashley Holt at Sugar Monster Bakery in Brooklyn. Andie’s creative talents led to the designs of many of the work-of-art cakes pictured here.
While in college at Tulane University where she earned a degree in Business Management from Tulane’s Freeman School of Business, Andie continued to pursue her passion and spent most of her free time building her next business and what is now known as Andie’s Eats. Meeting the demands of students, faculty and neighbors who ordered her cakes and cookies, Andie found herself with ingredients that when combined in a jar, looked and tasted delicious. The demand for Andie’s new and innovative Cake Scraps grew while in college and provided the impetus for her to expand her business and creativity by developing new flavor combinations for every season, holiday and special occasion. Andie’s Eats are all fresh, made-to-order, and the most delicious baked goods you’ll ever taste.