Andrea McLean
Popnpies | Las Vegas, NV
April 2026
Andrea McLean has been working in restaurants almost her entire life.Andrea McLean has been working in restaurants almost her entire life. Born and raised in Las Vegas, Nevada, she bussed and expedited at mom-and-pops around town before graduating from the College of Southern Nevada with a degree in culinary arts. After school, she accepted a position at Bouchon Bakery with no intention of doing pastry long term, but soon fell in love with the sweet side of the kitchen. Later, McLean joined the team at Joël Robuchon as a cook's help and worked her way up to sous chef over the next six years, developing her pastry skills and learning how to scale for mass production.
When the pandemic hit, McLean was eager to keep her hands in pastry. She was bored, and had the idea to start making pies, not only to keep her skills sharp, but as a chance to leave the house and give to those who were stuck inside. What started with friends and family soon expanded by word of mouth, and caught the attention of chefs around town. McLean was then invited to join the Vegas Test Kitchen, a food hall for pop-ups founded by Jolene Mannina. Mannina and the Test Kitchen helped McLean get her foot in the door and build connections with the tight-knight Downtown community.
Now working out of a commissary kitchen, McLean bakes sweets like her egg custard pie, with a whipped egg custard and a butter crust. She sells to local restaurants like Antidote, creates vegan pies for Earthly Plant Based Eatery, and collaborates with other businesses, like pop-ups with CraftHaus Brewery and bake sales with Milkfish Bakeshop that raise proceeds for local and national charities.
