ALLERGENS & INGREDIENTS
What allergens are present in your kitchen?
Our home kitchen regularly handles wheat, dairy, eggs, soy, tree nuts, and peanuts. We use separate bowls and clean thoroughly between batches, but everything is made in one shared space, so cross-contact is always possible.
Where do I find ingredients for a specific item?
Every product page lists a full "Contains" line under the description. If you'd like the complete ingredient list for anything before ordering, just email us and we'll send it over — we're happy to share exactly what goes in.
Do you offer gluten-free options?
No. Everything we bake is wheat-based, and sourdough starter itself is flour and water. We won't offer a gluten-free item we can't make safely in a shared kitchen. If you're celiac, we're not the right bakery for you, and we'd rather say so plainly.
Is sourdough easier to digest?
Some people find long-fermented sourdough gentler on the stomach, and our dough ferments for over 24 hours. That said, it still contains gluten and is not safe for anyone with celiac disease or a wheat allergy. We can't make health claims beyond that.
What about nut allergies?
None of our current items contain nuts as an ingredient. However, nuts are used in our kitchen for other baking, so we cannot guarantee any item is nut-free. Please don't order if a nut allergy is severe.
Can you accommodate a severe allergy?
Honestly, no — and we'd rather be upfront than careful-sounding. A home kitchen can't provide the separation a severe allergy requires. If you have any allergy at all, email us before ordering and we'll help you decide whether it's a safe fit.