When Lezli Lewis opened Carving Rock Kitchen with fellow food artist Shanda Simpson in September, she was overwhelmed by the response to the completely gluten-free micro-bakery.
“So many people here [in Chattanooga] “I’ve been waiting for something like this for so long,” she told me. “People would come in every day and say they hadn’t eaten a cookie in two years.” Other customers, especially those with severe celiac disease, cried tears of relief and joy at being in a restaurant where everything they ordered was safely eaten could be.
“We had a lot of regular customers who were there almost every day,” Lewis said, and many of them pledged to continue supporting Carving Rock so the young bakery could stay in business.
Unfortunately, despite the enthusiasm of its guests, the bakery had to temporarily close its doors.