Allergen Information

Please read this before ordering, not after! If you have an allergy, let me know right in the order form. There are dedicated allergens and notes fields in the form for exactly that, and I will let you know whether I can make what you want safely.

The Short Version

Everything I bake is prepared in one domestic kitchen using shared equipment, shared surfaces, and a shared oven.

I cannot guarantee that anything I make is 100% free from any allergen, not the 14 named below, nor any others. I do not have a separate kitchen space, a secondary mixer, or a dedicated gluten/nut-free oven, and no amount of careful cleaning changes that physical reality.

If your reaction to an allergen is severe or life-threatening, please take this seriously. I would far rather turn down an order than put your safety at risk.

The 14 Major Allergens & What's in My Kitchen

European law (Regulation (EU) No 1169/2011) highlights 14 major allergens that must be declared. Here is how they apply to my kitchen:

Allergen	In My Kitchen
Cereals containing gluten: wheat, rye, barley, oats, spelt, kamut	Yes, in almost everything
Eggs	Yes, in almost everything
Milk	Yes, in almost everything
Nuts: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamias	Yes, pistachio and hazelnut especially
Peanuts	Yes
Soybeans	Yes, commonly as soya lecithin in chocolate
Sesame	Occasionally
Sulphur dioxide and sulphites above 10 mg/kg	Occasionally, in dried fruit
Celery	No
Mustard	No
Lupin	No
Fish	No
Crustaceans	No
Molluscs	No

"No" means I do not purchase or use it as an ingredient in my bakes. It does not mean I can guarantee its absolute absence, as I cannot control what ingredient suppliers handle upstream before products reach my kitchen.

Claims and Adaptations

I offer gluten-free and lactose-free options, but I cannot cater for coeliac disease or severe airborne allergies.

• Gluten-Free & Lactose-Free Ingredients: I am happy to bake using gluten-free and lactose-free ingredients upon request!

• Limiting Cross-Contamination: On days when I prepare gluten-free orders, I intentionally schedule no other bakes for that day. I do a deep clean of all surfaces and equipment beforehand to limit cross-contamination as much as physically possible in a home setup.

• Coeliac Safety: Even with these extra precautions, baking in a domestic kitchen where wheat flour is regularly used means zero cross-contact can never be 100% guaranteed. Because of this, my gluten-free bakes are great for dietary choices or mild intolerances, but are not suitable for coeliacs.

If I adapt a recipe for you, I will always tell you plainly what ingredients I’ve used and what cross-contamination limits exist so you can make an informed choice.

How to Tell Me About an Allergy

1. On the Form: Note any allergies or dietary needs in the dedicated allergens field on the order form.

2. In Our Messages: If an allergy is serious, mention it again when replying to my quote.

Before anything is baked, I will confirm in writing what I can and cannot safely accommodate.

Note: Under GDPR regulations, health information receives special protection. I use this info strictly to prepare your order safely, and it is erased alongside your order history (see my Privacy Policy for full details).

At Handover

Your order will arrive with an ingredient label highlighting any major allergens present. If someone else is collecting your order on your behalf, please ensure they pass this information along, as the person consuming the bake needs to see it!

Policy Updates

Recipes and supplier ingredients change over time. This page is accurate as of the date shown at the top. I always re-confirm ingredient specifics directly with you when quoting for your date.

If anything here is unclear or if you have specific dietary questions, please drop me an email at cescasbakes2@gmail.com before placing your order!