Allergen Statement

Customers should understand that many items available may include ingredients that are commonly associated with food allergies or may be exposed to them during preparation. These allergens can include, but are not limited to, milk, eggs, wheat, soy, sesame, peanuts, and different varieties of tree nuts. Even in cases where a product does not intentionally contain one of these ingredients, there is still a possibility that it has come into contact with them at some stage of handling or production.

All products are prepared in shared kitchen environments where multiple ingredients are used side by side. Because these facilities are not allergen-free, there is always a chance that trace amounts of allergens may be transferred between items. Equipment, surfaces, and utensils may be used for different recipes, which increases the likelihood of cross-contact. For this reason, it is not possible to guarantee that any item is completely free from allergens, even if it does not list them as part of its composition.

Individuals with food allergies or sensitivities should take this information seriously when deciding whether to consume any product. Reactions to allergens can vary widely from person to person, and even small amounts may trigger symptoms in some individuals. Customers are encouraged to assess their own level of sensitivity and make choices accordingly, keeping in mind that the preparation environment cannot ensure complete separation.

Some menu items may be described as gluten-free, but it is important to recognize the limitations of that designation within a shared kitchen. These products are not made in a dedicated gluten-free facility, and ingredients containing gluten are present in the same space. During mixing, baking, or handling, there is a risk that gluten particles may come into contact with items that are otherwise formulated without gluten. As a result, these options may not meet the strict requirements necessary for individuals who must completely avoid gluten.

Those who have medical conditions such as celiac disease should be especially cautious. This condition requires a highly controlled diet with no exposure to gluten whatsoever, and such a level of control cannot be guaranteed in this type of environment. For individuals with milder sensitivities or dietary preferences, the decision to consume gluten-free labeled items should be made based on personal judgment and comfort level.

Customers are strongly encouraged to review available ingredient information before making a selection. Product descriptions and ingredient lists can provide helpful insight into what each item contains, allowing individuals to make more informed decisions. If there is any doubt about whether a product is suitable, choosing not to consume it may be the safest option.

While efforts may be made to offer a range of products that cater to different dietary needs, the realities of a shared production space mean that complete allergen separation cannot be achieved. Each customer is responsible for considering their own health requirements and evaluating potential risks. By staying informed and exercising caution, individuals can make choices that align with their personal dietary needs and overall well-being.