With Pastry Chef Ashley Cardona
At Circa 1886, dessert isn’t simply the final course of a meal — it’s the last memory guests carry with them. Executive Pastry Chef Ashley Cardona approaches each creation with artistry, intention, and just the right balance of comfort and surprise. This fall, her new sweet creations bring together global inspirations, seasonal flavors, and playful twists on tradition, inviting guests to end their dining experience with something unforgettable.
Inspiration and Philosophy
For Chef Ashley, inspiration begins with a desire to create flavors that feel both familiar and unexpected. “I wanted to do something a little different for fall that still had the warm spices, but not in the typical pumpkin spice or apple direction,” she explains. “That’s where the Dirty Chai Soufflé came in — chai layered with brown butter and coffee for depth.”
Balancing creativity with comfort is at the heart of her pastry philosophy. Guests may recognize flavors like tres leches or gingerbread, but Ashley elevates them with surprising elements, like calamansi or burnt orange, that keep the palate intrigued. “It’s about giving guests something they know, but with an unexpected twist that makes the dish memorable,” she says.
Process and Collaboration
For Ashley, no dessert is born fully formed. “Your first draft is never your best,” she says. She tests, refines, and values feedback, often collaborating with Chef Marc Collins to polish ideas. “I’ll bring him something I’m 90% happy with, and we’ll talk through the last 10%. That dialogue makes every plate stronger.”
Her process begins visually — imagining how a dish should look and feel before flavors are finalized. “The flan and apples look like fall on a plate before you even take a bite,” she notes. “I want to make you feel the season before the spoon even hits the plate.”
Guest Experience
Ultimately, Ashley designs desserts with one goal: delight. “The mark of a good dessert is when it’s completely gone, when guests are fighting over the last bite,” she says with a smile. From the first impression to the final spoonful, each dish is crafted to surprise, satisfy, and linger in memory.
“I love all of the new desserts,” she admits when asked to choose a favorite. “It’s like picking a favorite child. Each one speaks to different guests, and that’s exactly how it should be. With just four à la carte options, the menu still has something for everyone.”
Dish Highlights
Each one of Chef Cardona's desserts tells its own story, blending familiar comforts with inventive twists that highlight Chef Cardona’s creativity and seasonal inspiration.
Brown butter soufflé served with chai gelato and a mocha caramel sauce
Layering mocha, black tea, and warm spices in a delicate structure, this soufflé captures the essence of fall in a new way. “Chai can be a polarizing flavor, so I wanted to make it approachable yet bold,” Ashley notes. A long infusion of black tea and whole spices ensures intensity without overwhelming the balance of the dish.
St. Andre Profiteroles, Poached Apples, Crispy Prosciutto, Candied Sage
Inspired by the tradition of a European-style cheese course, this dish reimagines savory and sweet as one. A Saint André cheesecake mousse is piped into a profiterole, paired with wine-poached apples and prosciutto. “It gives guests an option that isn’t overly sweet — light, refreshing, and beautifully balanced,” Ashley shares.
Gingerbread Cake, Miso Ginger Jam, Burnt Orange, Kalamansi
Here, Latin American comfort meets unexpected Asian influence. “I’ve always loved miso and wanted to work it into dessert,” Ashley explains. Calamansi and burnt orange brighten the dish, while gingerbread adds nostalgic warmth. The result is a cross-cultural dessert rooted in both tradition and discovery.
Ashley Cardona
With over a decade in luxury hospitality, Chef Ashley Cardona brings an eye for detail and creativity to the Circa 1886 team. Originally from North Carolina, Ashley attended Johnson & Wales University in Charlotte, earning degrees in both Pastry Arts and Hospitality Management. She discovered her passion for French technique and desserts at École Nationale Supérieure de Pâtisserie in Yssingeaux, France. Today, she combines this expertise with her Southern heritage to create modern Southern desserts. Ashley made her television debut on Harry Potter: Wizards of Baking, showcasing her skill and creativity to a national audience, and continues to bring that same artistry and passion to the pastry program at Circa 1886.
