About Bronwen Wyatt
is a bimonthly newsletter for recipes and reflections on food culture, cake, and living in the South.
I’m Bronwen Wyatt, a pastry chef with nearly two decades of experience in restaurants across America, including New Orleans, Baltimore, San Francisco, and Portland, Maine. In 2020, I started Bayou Saint Cake, a boutique cake studio specializing in layer cakes featuring intensely seasonal Southern produce. Eater once did a piece on my cake decorating style. These days I work as a writer and recipe developer- my work has been featured in The Washington Post, Bon Appetit, Food & Wine, and more. I also teach a lot of baking classes.