Traditionally used to slow cook large cuts of meat, a braiser is a multifaceted piece of cookware useful for creating a slew of different dishes. They allow you to cook…
Andrea Boudewijn is a Cordon Bleu-trained pastry chef operating Superfine Bakery out of Los Angeles, California. Her 12 years of cake and dessert design have earned her a reputation for precision, modern style, and delicious treats that delight the eye and palate. Her work has won several awards as well as appeared in magazines such as Martha Stewart Weddings, The Knot, Brides, and more. Andrea teaches online and in-person classes focused on Cake 101 and sugar flowers in Los Angeles, Sonoma, and Paris. Andrea currently resides in Studio City, California.
