For Asheville's Kaley Laird, Fulfilling Dietary Requests is a Sweet Task

Kaley Laird knows it can be hard to change habits in the kitchen—how incorporating alternative ingredients into delicate pastry menus and educating staff takes time and persistence. But as the executive pastry chef of Asheville’s Rhu, Rhubarb, and Benne on Eagle, she’s invested in the long game. Exploring local flours, experimenting with fermentation, and pressing the importance of safety to her staff, she’s...