ABOUT
ANDREA NEMETH, PASTRY CHEF AND CAKE DESIGNER
My name is Andi, I am a London based pastry chef and custom cake designer. My passion for baking started around the age of 5. I have always enjoyed watching and helping my mom in the kitchen. I could not wait for the weekend to come, to bake with her, to taste and learn. Later, I started to experiment on my own and I shared these creations with my family and friends. Along the way, I fell in love with food, baking especially. For a long time, I was scared to jump into this profession and I chose a more traditional way of career, however I had to learn that true passion never goes away:)
Over the years, I have been self-learning at home, and I also gained experience and knowledge at the Le Cordon Bleu London, where I graduated at Diplôme de Pâtisserie. I believe everyone that tries my diverse range of sweets, feels the love and passion I have for this profession and that my heart is in everything that I make.
Bodza offers a wide selection of custom designed cakes and home baked pastries.
My creations are mainly influenced by my international experiences. I have lived in many different places and traveled a lot, during which I always explore new ingredients, I love to buy a lot of spices from organic local farmers. Thus, this combination of lifestyle and passion opened my eyes to unique ingredients.
I create not only delicious desserts, but I focus a lot on the decoration as well. I love challenges and I believe this is a profession that I will continue learning, developing myself throughout the whole run. I really enjoy being driven by my customers’ taste, therefore I strongly encourage you to get in touch with me so that I can customise your desired cake, sweet, savoury bite and dessert table the best way.
I am proud that Bodza is using only the best ingredients, from free range eggs to the best Belgian chocolate. At Bodza, you do not get the traditional lemon tart from me, but one filled with blood orange custard, the old fashioned chocolate cake is created with a strong espresso, caramelised macadamia or even with whiskey cream inside.
