Curl de la Crème

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which leaves some inherent cross-contamination risk depending on how orders are prepared.
• Positive signals include dedicated spaces and back-order handling for GF ingredients, gloves changing, and staff knowledge about celiac safety.
• The overall impression is of careful practices when GF items are prepared, but the absence of a dedicated facility means risk can never be absolutely eliminated.