Bronwen Wyatt is a pastry chef with nearly two decades of experience in restaurants across America, including New Orleans, Baltimore, San Francisco, and Portland, Maine. In 2020, she started Bayou Saint Cake, a boutique cake studio specializing in layer cakes featuring intensely seasonal Southern produce. She current works as a writer and recipe developer, and her work has been featured in The Washington Post, Bon Appetit, Food & Wine, and more. She is also the author of the newsletter Bayou Saint News.
