Logan Pollard is a southern native and the Pastry Chef at White Labs Kitchen & Tap. She trained at Johnson & Wales University before delving into the restaurant world at age 18. Following an internship at King Arthur Flour in Vermont, she returned south to work at Husk Restaurant in Charleston, SC. Missing a mountain environment, she relocated to Asheville, and worked as a baker at Buxton Hall, before transitioning to Pastry Chef at White Labs. Her southern roots have always shown through in her style of baking which incorporates preservation techniques and original spins on historic recipes. Logan can typically be found in a vintage apron baking chess pies and wood fired sourdough breads, and listening to Loretta Lynn.