Bagels & Beans

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination risk can exist in shared ovens and prep areas.
• Several recent reports describe gluten-free bagels being heated in shared equipment or ovens, with some accounts noting precautions like separate packaging or the use of clean utensils to reduce risk. Consistency of these practices appears to vary by location, staff, and timing.
• On the other hand, a substantial portion of feedback highlights staff knowledge about celiac disease and cross-contamination, the availability of allergen information, and deliberate steps to avoid contact (e.g., separate handling or packaging GF items). However, not all visits guarantee zero risk, especially when the shop is busy.