Brown Sugar Bakery

Check it out yall! I was honored to be interviewed and highlighted by Shouout LA for my work as an entreprenuer and small business owner of Brown Sugar Bakery. Thank you to all my clients over the years who have trusted me with creating some beautiful and delicious desserts for their most important and memorable life events.

And a personal shoutout to Mark Valenzuela for nominating me and Noemi Rodriguez for her photography skills and helping me get some good photos for the article and my new website. (Thanks for making me look all professional and stuff, lol. 😘)

P.S. This page has some outdated info and photos and will be getting cleaned up in the next few weeks. My website will be fully up and running soon as well.

Xoxo,
Andrea

Meet Andrea Richie | Baker and Cake Artist We had the good fortune of connecting with Andrea Richie and we've shared our conversation below. Hi Andrea, is there something you can share with us that those outside of the industry might not be aware of? I don't think people understand the amount of time that goes into creating custom cakes

There's still time! Only a few Father's Day "Eat, Drink & BBQ" snack trays left. Want to add something, get a different drink or swap out an item? We can customize to your dad's liking. 😁🍺🥜🍫

Father's Day BBQ Snack Trays are available for purchase!

It's graduation season! Treat your grad to a personalized cake to celebrate all their accomplishments. 👩🏾‍🎓👨🏽‍🎓👩🏼‍🎓🧑🏻‍🎓👨🏿‍🎓

New thank you cards and business cards coming soon! Best way to reach me for a quote is via email at [email protected].

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Cookies are available for shipping and in most cases will arrive the next day for maximum freshness!

Never too old for Hot Wheels! 🔥
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• 6" round
• 4 layer chocolate cake
• Chocolate buttercream filling
• Covered in fondant

Red velvet in the making... 🥄

If you know me, you know I love cookbooks, I love history and I love to write. Michael Twitty's book is the perfect combination of that and so much more. He's a writer, culinary historian, chef, educator and James Beard award winner. His work dives deep into how our southern African-American food traditions and heritage, from pre-slavery to the present, impact our current worldview on family and our relationship to food.

In addition to this book, his honor of enslaved cooks and their impact on American history via "The Southern Discomfort Tour" is absolutely fascinating. As a Black, gay, Jewish man his perspective is one that I value so much and one that we don't typically see highlighted and elevated on a regular basis.

Today is the last day of Black History Month, but learning from and celebrating our beautiful culture and our contributions to this country shouldn't be contained to 28 (or 29) days. I encourage us all to make a conscious effort to expand our knowledge and respect for the past present and future of Black lives in America. 🤎🖤🤎🖤

Too late to label this a or , so here's a "Saturday pic of a cake I made a few months ago," lol. 😆

Dinosaurs seem to be all the rage lately. I'm currently working on cake and I made another one about a month ago, which I also haven't posted yet...

I know, I know. So many cakes. So few posts. I'm a work in progress yall. Just know that the kitchen is always open. 😊🥄