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Allergens

Our cakes are all baked in a fully vegan kitchen so there is no chance that any product could become cross-contaminated with any form of animal product.

Our cakes are all 100% free-from dairy and eggs.  As a vegan bakery, we use a range of plant-based milks in our cupcakes which include soya, rice, oat and almond.  All cakes can be made without soya if requested.

All of our products can be made, upon request, with gluten-free flour so are suitable for those who are gluten intolerant or celiac .

Some of our cakes are topped with nuts, and some of our cookies are made with walnuts and hazelnuts. We use peanut butter in our peanut butter cups. We use sesame seeds on our raw date and sesame balls. We always ensure that products that contain sesame, peanuts and other nuts are made and stored in a separate area to those without nuts or seeds, to avoid any risk chance of cross-contamination.

If you have any questions regarding allergens, please ask us before purchasing, as we will advise you whether or not they are suitable for your needs. If you are severely allergic to any allergens mentioned above, we would advise you to avoid our products as a safeguarding measure.

Our bakers all hold Level 2 Health and Safety  / Food Hygiene Certificates and are fully trained in allergens. Our kitchen has been deemed as a 5 star rating.

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