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