Bronwen Wyatt is a pastry chef with nearly two decades of experience across America, including New Orleans, Baltimore, San Francisco, and Portland, Maine. After working for multiple James Beard Award winning restaurants, she established Bayou Saint Cake, a boutique cake studio specializing in creative layer cakes featuring intensely seasonal produce. In 2022, she became a Chef in Residence at the Southern Food and Beverage Museum, where she taught classes and hosted events in the historic space. In 2024, she turned to writing, teaching, consulting, and recipe development full time. Wyatt developed the dessert recipes for Acamaya, a restaurant that has been declared one of the best new restaurants in America by the New York Times and Esquire.
Wyatt has been featured by the New York Times, Bon Appetit, Food and Wine, Cherry Bombe, and Eater, and has written for the Washington Post, Cook’s Country Magazine, and Cake Zine. She recently produced a podcast for the Southern Foodways Alliance on the history of fruitcake in the space program, and taught a series of classes on baking cakes for 177 Milk Street. Wyatt lives in a century-old shotgun house in New Orleans with her wife, where her hobbies include gardening and painting.
