Allergen Statement

Customers should understand that many of the products sold contain or may come into contact with common food allergens. These include eggs, milk, wheat, soy, sesame, peanuts, and various tree nuts. Even when a specific item does not list one of those ingredients as part of its recipe, there remains a real possibility that cross contact can happen during preparation. In a kitchen where many different ingredients are handled, trace amounts can find their way into items that would otherwise seem safe.

The production environment used to make these baked goods is not allergen free. All items are prepared in shared spaces where multiple ingredients, including those known to cause allergic reactions, are regularly used. Because everything shares the same equipment, surfaces, and airspace, there is an ongoing risk that any product could contain small amounts of allergens. For someone with a serious food allergy, even a tiny trace can trigger a reaction. Therefore, individuals with food allergies should think carefully about this information before deciding to eat any product from this kitchen.

Some menu options may be labeled as gluten free. However, it is important to note that these items are not made in a dedicated gluten free facility. They are prepared in the same kitchens where flour and other gluten containing ingredients are used. Cross contact with gluten can happen during mixing, baking, or even just through airborne flour particles settling on surfaces. Because of this shared environment, products labeled gluten free may still contain gluten. This means they are not necessarily safe for someone who must avoid gluten entirely for medical reasons.

In particular, people diagnosed with celiac disease are advised not to eat these gluten free labeled items. The dietary requirements for that condition are very strict. Even tiny amounts of gluten can cause damage to the small intestine and lead to serious health problems over time. A completely controlled environment is needed to ensure no cross contact occurs, and that level of separation cannot be guaranteed here. For individuals with less severe gluten sensitivities, the risk may be lower, but personal discretion is still strongly recommended. Each person must decide based on their own tolerance and comfort level.

Customers are encouraged to check ingredient information carefully and think about their own dietary needs and restrictions. If there is any doubt about whether a product is safe, the safest choice is to avoid it. Additional details about specific items, including ingredient lists and preparation notes, are usually available to help customers make informed decisions. Reading those details before ordering can make a real difference.

At the end of the day, while efforts may be made to offer a variety of options, including some that accommodate certain dietary preferences, the shared preparation environment means that complete separation of allergens cannot be guaranteed. No matter how careful the kitchen staff may be, the risk of trace amounts never goes away completely. Customers with allergies or sensitivities should take this reality into account and make choices based on their own health requirements and how much risk they are willing to accept. Being informed is the most important step, and when in doubt, caution is always the better path.