Gluten Free Desserts

The number of diners seeking gluten-free options has grown exponentially these past few years. While baking without traditional flours does offer a challenge, it doesn’t have to mean boring desserts that taste like cardboard! Join Chef Boyd and learn a variety of techniques to incorporate satisfying textures and flavors into spectacular desserts for your gluten-free guests. 


Ashley Boyd
Pastry Chef – 300 East / Heritage Food & Drink

A Charlotte native, Ashley earned a degree in Fine Arts from the School of the Art Institute of Chicago before enthusiastically returning to her childhood roots in the restaurant business. After an exemplary start at restaurants in Charleston, Detroit, Atlanta, and San Francisco, she returned to Charlotte to assist in managing the family business, 300 East Restaurant. Recently, she has taken on the position of Pastry Chef at Paul Verica’s Heritage Food & Drink in Waxhaw, NC while continuing to oversee the dessert program at 300 East. Her philosophy in both restaurants is to utilize local & seasonal ingredients, especially local produce, to create dishes that are intriguing yet approachable.