Helen Schwab

Heritage adds pastry pro Boyd to team

Bronze fennel cremeux (a kind of creamy pudding) and sorbet, candied almonds, almond cake, lemon curd, rhubarb and crispy meringue, from Boyd for 300 East.
Bronze fennel cremeux (a kind of creamy pudding) and sorbet, candied almonds, almond cake, lemon curd, rhubarb and crispy meringue, from Boyd for 300 East. Courtesy of Ashley Bivens Boyd

Heritage chef-owner Paul Verica, who can’t seem to stay out of the news these days, tells us Ashley Bivens Boyd, longtime pastry chef in town, will be joining his team in Waxhaw on a part-time basis, while continuing to work at 300 East in Dilworth.

Boyd’s known for beautiful presentation and creative combinations (tour her Instagram account @ashleybboyd for a look); Verica – who’s “pretty freaking excited” – says the two will work together on concepts, source locally as much as possible (“it gets a little complicated when it comes to items like chocolate”) and she’ll train Verica’s son, Alex, to do plating and last-minute production details.

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