Allergen Statement

Customers with food allergies or specific dietary restrictions should carefully review ingredient information before purchasing or consuming any products. Many baked goods may contain common allergens, while others may be prepared in areas where allergenic ingredients are regularly used. Ingredients such as milk, eggs, wheat, soy, sesame, peanuts, and various tree nuts may be included in different recipes. Even when a particular product is not intentionally formulated with a specific allergen, accidental contact can occur during preparation, handling, baking, or storage.

The preparation environment is shared for a variety of products and ingredients. Different recipes may be made using the same kitchen equipment, work surfaces, utensils, storage areas, and other resources throughout the day. Because these facilities are not completely separated according to individual allergens, it is not possible to guarantee that one product will remain entirely isolated from ingredients used in another recipe. Small amounts of allergenic material can potentially transfer between products despite reasonable care and routine food preparation procedures.

This information is especially important for individuals who have severe food allergies. People with serious allergic reactions may experience symptoms from very small quantities of an allergen, making complete avoidance particularly important. Customers who know that they have an allergy should carefully examine the available ingredient information and consider the shared preparation environment before deciding whether a particular item is appropriate for them.

Some products may be presented as gluten-free choices, but this description does not necessarily mean that the items are produced in a completely gluten-free facility. Gluten-free options may be prepared in the same kitchens where wheat flour and other gluten-containing ingredients are handled regularly. Shared mixers, preparation surfaces, baking equipment, utensils, storage areas, and other kitchen resources can create opportunities for unintended gluten contact.

The possibility of cross-contact may occur at several points throughout the production process. Flour particles can become present in shared areas, while equipment used for traditional baked goods may also be used when preparing products intended to contain no gluten ingredients. Handling and storage procedures can create additional opportunities for unintended exposure. As a result, customers should understand the difference between a product formulated without gluten-containing ingredients and a product manufactured in a completely controlled gluten-free environment.

This distinction is particularly significant for people with celiac disease or other medical conditions that require strict gluten avoidance. Even very small amounts of gluten may be unsuitable for individuals who need to maintain a medically necessary gluten-free diet. Because shared kitchen conditions cannot provide absolute separation, products described as gluten-free may not be appropriate for customers who require complete protection from gluten exposure. Anyone managing a medical dietary condition should carefully consider the available information and make decisions based on guidance appropriate to their individual circumstances.

Customers who experience a less severe gluten sensitivity or who avoid gluten as a personal dietary preference should also evaluate products according to their own needs. Individual tolerance levels can vary significantly, and the presence of possible cross-contact may be more important for some people than for others. Understanding how a product is prepared can help customers decide whether the potential risk fits within their personal dietary choices.

Before completing an order, customers are encouraged to review ingredient lists, product descriptions, and any available dietary information. Checking these details in advance can help identify ingredients that may conflict with allergies, sensitivities, or other dietary requirements. Customers should not rely solely on the absence of an allergen from a product description, particularly when the item is prepared in a facility where multiple allergenic ingredients are present.

Food preparation involves many processes, and ingredients can move between different stages of production despite careful kitchen practices. For this reason, no shared facility can always provide absolute assurance that a product is completely free from unintended traces of another ingredient. The company makes product information available to assist customers with their decisions, but customers remain responsible for evaluating whether a product is suitable for their particular dietary situation.

Customers with allergies should also remember that recipes, ingredients, preparation methods, and suppliers may change over time. Reviewing the most current product information before each purchase is therefore a sensible precaution, especially for individuals whose dietary restrictions are medically significant. If the available information does not provide enough confidence about a particular product, customers should exercise caution rather than assume that the item is completely free from potential allergens.

The same principle applies to gluten-related concerns and other dietary restrictions. A product may appear suitable based on its listed ingredients while still being exposed to other ingredients during production. Understanding this distinction allows customers to make decisions with a clearer picture of the potential limitations associated with shared kitchen facilities.

Ultimately, customers should place personal health and safety first when considering food products affected by allergen or gluten concerns. Reviewing ingredient information, understanding preparation conditions, recognizing the possibility of cross-contact, and considering individual medical or dietary requirements are all important parts of making an informed choice. For people with serious allergies, celiac disease, or other conditions requiring strict avoidance, extra caution is particularly important. By carefully evaluating available information before ordering, customers can make choices that better reflect their own dietary needs while recognizing that products prepared in shared environments cannot always provide complete allergen or gluten separation.