Allergens and Food Intolerance's.

Due to health and safety risks, we do not provide allergy free cakes although many of our recipes can be adapted to suit diet choices, for example vegan or gluten free diets.
 
If you are concerned about any ingredients in any recipes, we will be happy to provide you with a list of ingredients upon request.  The safety of customers is important and it is important you read the following if you (or the recipient of the cake) has any allergies. 

For customers with SERIOUS ALLERGIES, who may react severely to the smallest trace of an allergen, it is important to recognise that even though every effort is taken to prevent cross-contamination, (by storing baking ingredients separately from our family’s ingredients), unfortunately we CANNOT guarantee that any food item produced is 100% free from ALLERGENS.  There may still be traces present on machinery, utensils or airborne contaminants. Therefore we are NOT able to produce Allergen Free food items.   Our advice would be that you find an alternative baker who can guarantee a safe, dedicated, allergen free environment.

For customers with MILD food ALLERGIES, intolerance's or religious beliefs and dietary requirements, we are able to adjust our recipes and purchase replacement ingredients, if necessary.  

We can replace some ingredients used in baking.  For example: eggs and dairy products can be replaced with alternative Vegan recipes and use vegetable based spreads or soya/almond milk.

We are able to replace ingredients containing wheat/gluten with alternatives such as gluten free flours.  These products are available at no extra charge.  Where the recipe allows, we are able to omit nuts/sesame seeds's by using “free from” alternatives available at local supermarkets.  
 
The Food Standards Agency Annex II (as amended by Commission Delegated Regulation No. 78/2014) of the EU Food Information for Consumers Regulation (EU FIC) lists the 14 major foods which can cause allergic reactions. These are: ‘celery, cereals that contain gluten (including wheat, such as spelt and Khorana, rye, barley and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, tree nuts (including almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios & macadamia nuts), peanuts, sesame seeds, soybeans, sulphur dioxide and sulphates (if they are at a concentration of more than ten parts per million).’

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