brekkies by chomp

⚠️ Risks & cross-contamination

• The kitchen is not described as a dedicated gluten-free facility, so there is an inherent risk of cross-contamination.
• Some evidence notes a separate prep area and equipment for certain GF items, which helps mitigate risk, but not all menu items may be prepared in a dedicated gluten-free workflow.
• Overall, there are strong, recent signs of GF awareness and accommodations, but a cautious diner may still weigh the potential CC risk when choosing dishes outside the explicitly labeled items.