Vermont Pie & Pasta Company

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility.
• There is evidence of a shared kitchen, which raises cross-contamination risk for gluten-free diners.
• Staff have, in some cases, indicated what can be eaten, and some entrees can be made gluten-free, but the lack of a dedicated separation between gluten-containing and gluten-free prep areas remains a concern.
• Recent customer feedback acknowledges knowledgeable staff but also notes shared-kitchen risk, underscoring the importance of clear, explicit precautions for celiac diners.