Chef Charlotte's Confections

⚠️ Risks & cross-contamination

• The kitchen is not dedicated gluten-free, which introduces a non-negligible cross-contamination risk for people with celiac disease.
• Some accounts confirm that Charlotte runs a shared kitchen but emphasizes precautions to minimize cross-contact, including baking GF items first and keeping GF items separated or clearly labeled.
• Real-world notes also mention GF items being stored and displayed separately in some contexts, underscoring ongoing attention to safety, but the absence of a dedicated facility remains an important consideration for highly sensitive individuals.