Ashley Jacot De Boinod: From Pastry Chef To Small Business Owner Thanks To Creativity & Unconventional Flavours

Drown the Noise

Ashley didn't always want to be a baker. In fact, her pastry class in college really frustrated her. She actually wanted to be a chef. But life had other plans for her and her creative heart.

After working for many years as a line cook and sous chef, she realizes that her creative side was being stifled. So she tested out her abilities at a chocolate shop, and eventually at various high end dining establishments around Toronto as a pastry chef.

Finding she had a bigger love for the sweet side of food, and having an idea in her back pocket for the better part of a year, Ashley decided to try something on her own.

Initially, she didn't quit her day job, as many would suspect. Instead, she began making dessert (mostly doughnuts) for her friend's food establishment. Not surprisingly, they were a hit. And ultimately, what started out as a passion project and wholesale business, Glory Hole Doughnuts has now morphed into a physical establishment, with staff and an array of uniquely flavoured round treats!