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324: When Venues Can Learn from a Gluten-free Bakery in a Shared Space

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Manage episode 509296366 series 3558828
Content provided by Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

This week, I’m talking with Ashley Orr, the powerhouse baker behind Sweet Nothings Bakery and Cafe—a 100% gluten-free bakery operating out of a shared kitchen space.

Yes, you read that right. Shared kitchen. Not a dedicated gluten-free facility.

Sound familiar? For any planner who’s been told by a convention center or hotel that “we can’t do gluten-free,” Ashley’s story is proof that it can be done—with the right knowledge, systems, and commitment.

Diagnosed with a gluten allergy in 2019, Ashley didn’t just change how she ate—she reimagined how to bake, launching her business to fill the flavor gap in gluten-free baked goods. Now baking alongside other (non-GF) businesses at Little Blue Bakehouse, she takes meticulous care to protect her products and her customers from cross-contact, and the results speak for themselves.

In our conversation, we’ll explore: • How Ashley safely operates in a non-dedicated kitchen • The protocols that protect her gluten-free guests • What venues and planners can learn from her model • Why SOPs—not just suppliers—are key to safe dining

Whether you're serving 10 people or 10,000, this is a must-watch for anyone who’s been told “we just can’t do that.” Ashley is doing it—and doing it well. Let’s talk about how.

  continue reading

100 episodes

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iconShare
 
Manage episode 509296366 series 3558828
Content provided by Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

This week, I’m talking with Ashley Orr, the powerhouse baker behind Sweet Nothings Bakery and Cafe—a 100% gluten-free bakery operating out of a shared kitchen space.

Yes, you read that right. Shared kitchen. Not a dedicated gluten-free facility.

Sound familiar? For any planner who’s been told by a convention center or hotel that “we can’t do gluten-free,” Ashley’s story is proof that it can be done—with the right knowledge, systems, and commitment.

Diagnosed with a gluten allergy in 2019, Ashley didn’t just change how she ate—she reimagined how to bake, launching her business to fill the flavor gap in gluten-free baked goods. Now baking alongside other (non-GF) businesses at Little Blue Bakehouse, she takes meticulous care to protect her products and her customers from cross-contact, and the results speak for themselves.

In our conversation, we’ll explore: • How Ashley safely operates in a non-dedicated kitchen • The protocols that protect her gluten-free guests • What venues and planners can learn from her model • Why SOPs—not just suppliers—are key to safe dining

Whether you're serving 10 people or 10,000, this is a must-watch for anyone who’s been told “we just can’t do that.” Ashley is doing it—and doing it well. Let’s talk about how.

  continue reading

100 episodes

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