A view inside of the Burlington store.
All our products are baked in a dedicated gluten-free facility
Everything we bake is produced in small batches to ensure quality and freshness so not all items are available daily.
We make all our own fillings, sauces, pastries, cookie doughs, cake batters, muffin batters and bread doughs to ensure they are gluten-free. Where possible and reasonable, we use locally-sourced ingredients. We also work very closely with our suppliers to ensure the ingredients they source on our behalf are all gluten-free.
What this means, however, is that we don’t simply open a box and bake & decorate a pre-made item. So, yes, our products take a little longer to make, but we think you’ll agree that it’s worth it.
So if you are looking for something in particular, please phone ahead to see what is available that day to avoid disappointment.
Allergies and other health issues
A number of people with celiac disease and/or those who are intolerant to gluten, also identify as having secondary intolerances and/or other food allergies. These may include but are not be limited to: dairy and/or eggs; certain GF flours; nuts; as well as soy and/or corn. We’ve also commented briefly on our sodium usage as well as the sweeteners we use. Our overall approach to the secondary intolerances is to limit or eliminate some of these ingredients.
· Dairy and/or eggs
Dairy and/or eggs are used in many of our products. On the individual product pages, we’ve indicated those items that can be made dairy-free.
We have a limited selection of items that are both egg and dairy-free.
· Flours and Starches
The flours and starches we use include: Arrowroot starch, Millet flour, Potato starch and/or flour, Tapioca starch, Sorghum flour, as well as Brown and/or White Rice flours. We custom blend our own mixes to suit the particular application.
· Nut allergies
We are not a nut-free facility: A few of our products use almonds or pecans and although we do not use peanuts it is possible that the nut products we use may have come in contact with peanuts. Please keep this in mind if your allergy is severe and if this is a consideration for you.
· Soy and corn
While we make every effort to avoid using soy in all its forms, some ingredients may still contain trace amounts of soy (i.e., soy lecithin in some chocolate chips and decorative quins). Corn starch is present in any items we make that contain either baking powder or icing sugar.
· Sodium
With regards to sodium in our baked goods, we are doing our best to reduce our reliance on ingredients that are high in sodium. That said, we use sea salt which has a lower sodium content than table salt and, where possible, have reduced the salt content in all our recipes.
· Sweeteners
The sweeteners we use include: organic agave syrup, honey, organic cane sugar, fruit sugar, organic sucanat, and icing sugar. The latter contains roughly 2-3% corn starch. We do not use any artificial sweeteners.
Hold Policy
Our Hold Policy has been in effect since August 2012. Owing to our limited storage space, we are unable to store your hold request(s) indefinitely so we ask the following:
Please pick-up the item(s) you requested to be held on the day you specified. If you are unable to get to the store before we close for the day, you need to contact us to let us know before the store closes for the day.
If we have not heard from you within two hours of store closure for the day, we will make a reasonable effort to contact you to make arrangements for pick-up. This is why you need to provide us with a phone number where we can reach you the day of pick-up. If we are unable to reach you, we will, at our discretion, make the item(s) you placed on hold available for sale to other customers.
To avoid this possibility, you may pre-pay for your item(s) to guarantee that your item(s) will continue to be available for pick-up beyond your requested pick-up day.
All item(s) left on hold which are not pre-paid and not picked up by the end of the requested business day will automatically be made available for sale to other customers.
