Salt & Straw

⚠️ Risks & cross-contamination

• The operation is not gluten-free certified, and all ice cream is produced in the same facility, so there is inherent cross-contact risk if protocols slip.
• However, there is substantial, repeated evidence of proactive, well-communicated precautions: allergy guides, fresh-pint scoops from the back, glove changes, dedicated clean scoops, and open communication about which flavors are safe.
• The volume and recency of positive, celiac-focused reports suggest the staff consistently implement these precautions, though there is always some residual risk without a dedicated facility.