One of those hidden gems is Tandra Watkins, the pastry chef at Ashley’s at the Capital Hotel.  So often you might not think about the pastry chef separate from the restaurant for which he or she bakes, but it’s time to think again!

You may know Tandra for her delicious breakfast pastries – the scones and croissants that taste as if they were flown in from Paris just for us.  Or you may know Tandra for her exquisite desserts during lunch and dinner.  Her banana beignets have always been our favorite, and right now the pear creme brulee is back to tickle your palate.  But you may not have known her name.  And you may not have known that she has a real gift for making cakes.

Yes, Tandra really is our own Ace of Cakes.  She received her diploma in pastry arts from Le Cordon Bleu in Paris and what a better place to learn about pastry arts than in Paris!  An artist in her own right, Tandra’s materials are flour, sugar, and butter.  And when she makes a cake, you can really see that artistic flair come out!

Tandra’s passionate about cakes.  And we’re passionate about eating them.  She created a gorgeous cake for our ministaffer’s birthday last year.  We still have the very real looking sugar flours on display.  She makes them for anniversaries, birthdays,  corporate events – you name it.

We asked Tandra what her favorite cake story was, and it just melted our hearts.  She was asked to create a 50th Anniversary cake for a couple who had never had a wedding cake. She poured her heart into creating a special cake for the bride that waited 50 years for her cake – and the bride was so thrilled – it was definitely worth the wait.

Tandra’s cakes are as unique as the individual for whom she creates them.  The ingredients are always fresh and always the best she can get.  The flowers are always edible, and whatever the occasion – one of Tandra’s cakes will make it extra special.

Cakes by Tandra Watkins
Pastry Chef, Capital Hotel
Prices start at $7 per slice.
Contact Tandra by email at
twatkins@capitalhotel.com