My home-based bakery is gluten-free, soy-free and dairy-free and my kitchen is also shellfish-free, fish-free, and sesame-free. As a reminder, I am myself allergic to wheat, dairy, and soy (and fish, shellfish, sesame, and the list goes on and on) as well as having celiac disease.

I am able to accommodate any allergy whether it be nuts, eggs, cinnamon, watermelon (I'm actually anaphylactic to melon), coffee, or basically anything else one can think of. Some items may be more difficult to create if there are numerous allergies requiring removal of multiple staple ingredients. I will notify you in advance and we can work through that.

Safety and attention to detail are my top priorities. I am fastidious in keeping allergens separate, my kitchen clean, and shoving anything and everything into sealed containers or zipper bags. In addition, I put everything on the label so you know before eating exactly what is in the item in question.

If you have any questions or concerns about allergies and my baking processes, cross-contamination, or anything else - drop me a note. I will answer you as quickly as possible.