Avenue Bakery on Fourth

⚠️ Risks & cross-contamination

• There is at least one recent review that questions whether all items are produced in a dedicated gluten-free facility, mentioning a label indicating a facility that processes wheat. This stands in contrast to the majority of explicit statements and multiple positive recent experiences describing a dedicated GF kitchen and separate equipment.
• Overall, the collected information leans heavily toward a dedicated GF operation, but the conflicting review highlights a potential risk some guests may perceive or encounter. If cross-contamination is a major concern, the safety profile would benefit from direct, current confirmation of the specific kitchen practices at the location you’ll visit.