Thyme Craft Kitchen

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which means cross-contamination risk exists and should be discussed with staff.
• Some evidence points to proactive measures, such as separate pans for GF meals, and staff willingness to mark menu items as GF. However, ongoing communication with the server and kitchen remains important to maintain safety.
• The restaurant appears to be responsive to gluten-free needs based on diner feedback, but actual safety still hinges on current kitchen practices and how orders are handled day-to-day.