Allergens and Food Intolerances
Due to health and safety risks, we do not provide allergy free cakes. If you are vegan or vegetarian, please ask as our recipe may be adapted to suit your dietary choices.
If you are concerned about any ingredient in any recipes, we will be happy to provide you with a full list of ingredients. The safety of customers is important to us and we advise that you read the following if you (or the recipient of the cake) has any allergies.
Unfortunately we are not able to provide allergen free wedding cakes or favours. For customers with 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 intolerances, religious beliefs or dietary preferences, please contact us to discuss your needs. We may be able to adjust our recipes and purchase replacement ingredients. For example: eggs and dairy products can be replaced with alternative Vegan recipes and use vegetable based spreads or soya/almond milk.
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).’