Aubrey's

⚠️ Risks & cross-contamination

• The kitchen is not dedicated gluten-free, which means cross-contamination is possible if not managed carefully.
• Reported precautions include staff notifying the kitchen about a celiac precaution, changing gloves when requested, and packaging GF items separately, which helps reduce risk.
• There are occasional reports of items not being clearly labeled as GF at the point of service or of non-GF items being mixed in with GF orders, though these appear to be exceptions rather than the rule in recent experiences.
• Overall, the combination of a GF menu, GF buns, and documented precautions suggests a competent, safety-conscious approach, with the usual caveat that full CC containment isn’t guaranteed in a non-dedicated facility.