Ten years ago, Lezli O’Neal Lewis and her family received life-changing health diagnoses that forced them to completely eliminate gluten from their diets. Overnight, they had to rethink everything—how they stored food at home, where they could safely eat out, and how to enjoy meals with friends and family without risking cross-contamination. A social worker by profession and a self-taught home baker, Lewis began the journey of learning to recreate her favorite foods and treats without gluten.
Her first success was a gluten-free version of her favorite Christmas snack cakes. When friends raved about them, she knew she was onto something special. Next on her list were cinnamon rolls and flaky biscuits—two family favorites.
Gluten-free baking, Lewis says, comes with a steep learning curve. In traditional baking, gluten strengthens the structure of doughs and helps baked goods stay fresher longer. Without it, bakers must rely on a mix of other ingredients, like xanthan gum and psyllium husk, to mimic gluten’s binding and preserving qualities. As a result, gluten-free baking is often more tedious and time-consuming than its conventional counterpart.
At the time of their diagnoses, Lewis and her family were living in Huntsville, where they had access to several places that accommodated gluten-free diets. But when they moved to Chattanooga, their options were more limited. Lewis connected with a few local cottage bakers who specialized in gluten-free products and eventually began selling her own creations at local markets. A shared kitchen space, like an incubator, wasn’t an option due to high cross-contamination risks. So she knew she’d need a dedicated space of her own. With her children getting older, the timing felt right to take a leap. After a mishap with a promising first location and a successful Kickstarter campaign, Lewis opened Carving Rock Kitchen in its current home on East M.L. King Boulevard in 2024.
Being gluten-free is more serious than many people realize, Lewis emphasizes. Gluten-related conditions like Celiac disease are often misdiagnosed at first because symptoms can range from mild digestive discomfort to severe allergic reactions. Compounding the issue, modern wheat contains higher levels of gluten than in the past, making it even harder for some people to digest.
While there are now more gluten-free options in stores and restaurants, Carving Rock Kitchen stands out as a dedicated, safe space for those in Chattanooga seeking baked goods they can truly enjoy with peace of mind. Customer favorites include the indulgent cinnamon rolls, buttery Southern-style biscuits, soft pretzels, and seasonal muffins.
Without any formal training in cooking, baking, or hospitality, Lewis has learned everything on the job. Along the way, she’s leaned on a supportive network of friends—fellow gluten-free bakers and small business owners—who offered guidance as she built her business from scratch.
One of the biggest lessons, she says, has been learning to embrace the unconventional path. That means staying adaptable when plans change, getting creative with how things get done, and showing up consistently, even if it doesn’t look perfect.
“I had to get comfortable doing things a different way,” Lewis says. “I couldn’t go the ‘normal’ route, so I had to be creative and roll with the punches.”
Her advice to aspiring bakery owners or entrepreneurs? “Learn to be confident. Get creative. And find your community and lean on them,” she says. “If you know you have a good thing, find a way to get it out in the world. It doesn’t have to look like anyone else’s. Be true to who you are and what you want to do.”
Website: https://www.carvingrock.kitchen/