Bakery Moeyaert Davy & Lien

⚠️ Risks & cross-contamination

• The business records indicate a dedicated gluten-free status, which strongly supports minimized cross-contamination risk.
• There is a specific mention of a Friday workflow where gluten-free bread is produced separately and stored in a freezer, suggesting deliberate precautions around GF items.
• There is some internal nuance in the collected data about whether the facility is fully dedicated GF year-round, but the strongest, most recent evidence supports dedicated GF handling and safety practices. Service is primarily takeout or in-store pickup, with no dine-in indicated, which can help limit cross-contact exposure in a dine-in setting.
• Overall, the available evidence points toward controlled GF practices, but as always with bakery GF offerings, it’s wise to confirm current procedures if you have very strict needs.