Heritage Bakery & Cafe

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, which increases cross-contact risk in the kitchen.
• GF goods have historically been stored/displayed in the same cases as non-GF items, raising concerns about cross-contamination.
• A recent caution notes that a gluten-free flour used may rely on gluten-containing wheat starch in its formulation, which is a potential risk for celiac diners.
• While staff have previously engaged with gluten-free needs (e.g., offering GF bread for sandwiches), there is no explicit statement that all safety practices are consistently applied.