Andrea Boudewijn: Superfine Bakery

Many years ago, approximately around 2004, I worked at Warner Bros. Online with 300 other people I now call friends and family. My first second third job out of college, I was super lucky to have been given a chance by Matt Angorn to join his team and work on animated gifs. Though tedious, I flourished in my work along with a mumbled, “G-damnit! Another banner? Pleaaaaaase, no more Harry Potter!” I really came to learn a lot about my friends.

One person that comes to mind is Andrea Boudewijn, formerly Andrea Smith. A few months ago, I was dining at Daisy Mint with my hubby Matt when I noticed a gal that had a striking resemblence to the former Smith. I stared and stared, but didn’t want to embarrass myself in-front of her 20 asian girlfriends. Note to self, one White girl with 20 Asians? Yep. I overheard them giggling about bad Chinese phrases, polluting her brain with words I doubt she’ll ever use. I never said hello and left it knowing that I would reveal the mystery on Facebook – to which I did.

Andrea+Working+2 I was pleasantly surprised to find that Andrea had since 2005 left Warner Bros in pursuit of baking. Baking from the Cordon Bleu Institute, non-less! Though I haven’t exactly spoken to Miss A yet, I’ve tip toed around her blog in admiration of her baking successes, stories and triumphs. I really do admire people who follow their heart and do what it so desires, even in pursuit of good food and sweets. I salute you!

On her website, she journaled, So this is the beginning of the odyssey: I’ve wanted to start a baking business for about 10 years, and now I’m doing it. I’m leaving 12 years of web site production, beginning the Pastry and Baking (P&B) program at the Cordon Bleu in Pasadena. I’m selling stuff on the side, practicing sugar art at home, and baking whatever I can whenever I can. That is how we do it.

I’ve always had a desire to go to cooking school, but quite honestly the thought of going through another year of school (and tuition) just doesn’t cut the butter for me. But, I do enjoy reading her blog! Miss A’s blog has taught me to that I should be a bit more picky about my tablespoons and cups, opting for an electric scale instead. Snooty? No, not if you want to pursue baked perfection!

Some girls want a walk-in closet. I just want a walk-in fridge.

Whether it’s hot crossed buns, sacristains, macaroons, tarts, bread, birthday or wedding cakes, Miss A is able to do it all. So there you have it : Superfine Bakery by Andrea Boudewijn. I’m not sure whether she’s actually graduated from school yet, or is starting out her business. I do know that I want to eat aaaaaaaall the goodies in the pictures below. YUM.

Sonya Lee

Since a child, Sonya has been traveling from the corners of Canada to the far east Asia. Born in Toronto, Ontario, Canada, she led a normal family life with her brother, mother and dad. A well received job opportunity in Hong Kong for her father put the compass in action from a young age. Sonya loves good food, and I mean GOOD simple food. She loves an occasional drink, be merry and enjoy the good times. Having recently healed herself from a large ruptured cyst, her favorite foods include fresh carrot juice, grilled vegetables, sauteed portabello mushrooms and truffle french fries. Her philosophy? Healthy food makes a healthy body. Read more on the Editor page. When she's not fretting over WAFT, she runs a small design agency called mowie media and shares the good times with her dog, Monster and 3 cats Sabi, Kaeli & Misty.

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