Baker Hansen

⚠️ Risks & cross-contamination

• The restaurant is not labeled as a dedicated gluten-free facility, so there is some inherent cross-contamination risk in a mixed bakery setting.
• Several diners report that GF items are kept separately and that staff take allergen safety seriously (dedicated spaces, labeled items, separate utensils). However, at least one account notes cross-contact concerns with shared utensils, suggesting variability in practice.
• Overall, the majority of recent experiences describe careful handling and successful avoidance of cross-contamination for GF items, but the non-dedicated facility caveat remains.