Suzette Creperie & Cafe

⚠️ Risks & cross-contamination

• The information set does not indicate a strictly dedicated GF facility, but there are multiple explicit practices described by reviewers: a dedicated GF area and GF batter, use of separate utensils and surfaces, and glove changes.
• Plate labeling and staff communication about GF orders further reduce cross-contamination risk.
• As with any restaurant, some residual risk cannot be entirely ruled out, but the preponderance of recent, explicit precautions and positive experiences suggests a managed and careful approach to celiac safety.