Judy, Cantine Qualitarienne

⚠️ Risks & cross-contamination

• The dominant evidence supports a dedicated gluten-free operation. However, there is at least one older review that questioned cross-contamination risk, noting the kitchen might not certify safety for celiacs if gluten-containing bread is used or if safe separators aren’t guaranteed. Given the modern emphasis on 100% gluten-free offerings, this appears to be an outlier in the overall evidence, but it’s a real caveat to consider, especially for highly sensitive individuals.