Stowaway Kitchen

⚠️ Risks & cross-contamination

• The establishment is not described as a dedicated gluten-free facility, which raises the baseline risk for cross-contamination.
• There are notes that gluten considerations are handled in the kitchen, including a claim that baking occurs in a dedicated area away from the main line and only in the morning before opening. While suggestive of some separation, this information is not recent and is not presented as a formal safety guarantee.
• Staff familiarity with serving celiac guests appears in some older reviews, which is encouraging but not definitive for current safety.
• Recent evidence does include positive remarks about staff knowledge, but it stops short of confirming comprehensive, ongoing cross-contamination precautions.