All ingredients are peanut, tree nut, sesame, fish, and shellfish free. Items are also dominantly soy free, but chocolate chip cookies contain soy lecithin in the chocolate chips. No recipes contain soybean oil, soy flour, or soy protein.

None of the base ingredients in my kitchen (flour, chocolate chips, etc.) have labels that say "manufactured in a facility" or "may contain" for any of the allergens above. 

My recipes are NOT free of milk, wheat, or eggs. Items are not gluten free. Though items such as my bagels do not directly contain milk or eggs, there is still chance for cross-contamination. My kitchen uses many of these ingredients on a regular basis. Many substitutions that are used to make gluten-free, dairy-free, or vegan products contain allergens that I am unable to bake with.

When it comes to allergies, I know the feeling of wanting to check every box. I am happy to answer any questions down to the brands of soap, cleaners, and other products I use.  

I can assure you that all of my products are things I have eaten myself, so they are free from my list of allergies. I can also assure you that all cleaners, soaps, and even laundry detergent I use are all free from these allergens:

• Peanuts

• Tree Nuts

• Soy (Except for soy lecithin and soybean oil. These do not bother me.)

• Beans

• Lavender

• Fish/shellfish

• Sesame

• Sunflower seeds (not sunflower oil though)

• Chickpea

• Eggplant 

• Mustard

• Brown rice

• Peas

• Lentils

Yes! I try to accommodate everyone, so if you have a special request, let me know and we will try to make it work.

Pans are greased with either butter and flour or pure grapeseed oil. Cooking sprays and shortening containing soybean oil are not used.

Absolutely! I have a long list of items I would like to add, as well as seasonal items launching soon!

My cookies are all currently standard size, and I use a 1.5 tablespoon scoop for all orders. The "bakery-style" cookies are larger and use a 3 tablespoon scoop. All my breads are baked in 9x5 pans.