Allergen-aware ordering — what a small bakery can (and can't) promise

We get this question every week, usually from a parent: "what can I order for someone with a serious allergy?" The answer is honest, not marketing — and it changes a little depending on the allergen. Here's what a small bakery can actually promise.

The shared-kitchen reality

Our kitchen handles eggs, dairy, gluten, and tree nuts every day. The benches, ovens, and cooling racks are shared. We clean thoroughly between batches but we don't run a separate gluten-free room — and we won't pretend we do.

What we do well

• No-nut decoration on cakes that are usually walnut-topped — easy, ask for it.
• Vegan-style cakes (no eggs, no dairy) on 36-hour notice — we have a separate recipe and bench discipline.
• Halal-friendly: we use only fish and plant gelatin. Pork-free kitchen by default.
• Sourcing transparency: we'll tell you exactly which ingredients we used, brand and all, if it matters.

Where we say no

• Anaphylactic peanut allergy — we don't use peanuts, but we can't guarantee zero airborne traces in a Sugar Land kitchen that handles tree nuts.
• Celiac-grade gluten-free — we offer a low-gluten cake on 36-hour notice but can't legally label it celiac-safe.
• Last-minute substitutions when the cake is already in the oven.

How to ask

On the order form, the "Notes for the kitchen" field reads us straight to the bench. Be specific: "no walnuts at all", "child has dairy intolerance, use vegan recipe". If the allergy is severe, message us on WhatsApp first — we'll talk it through before you place the order.

Order on the site or send us a message on WhatsApp.