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April Dodd
Nairobi, Kenya


I recently moved to Nairobi to work with Sugarpie Cupcakes, a cupcakery that makes additive-free, 100% East-Africa-sourced cupcakes. Prior to Nairobi, I worked in an artisan bakery in France, ran the summer food preservation project at Middlebury College, and have accumulated 4 years of back-of-house and restaurant management experience. Now, Sugarpie is expanding to teach people how to bake--while also providing beautiful, relaxing afternoon teas, happy hours, and date nights.