Although, we can confidently confirm and trace which ingredients are used in our products, unfortunately, we currently are not able to guaranty our desserts are allergen free.
We are a small producer of handcrafted patisseries and as such some products could have traces of the following allergens: nuts, gluten, wheat, cow’s milk, soy beans, eggs, sulphur dioxide. Please refer to the label on pack for more detailed information on ingredients used in our products.
containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts.
(including celeriac)
Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
includes lupin seeds and flour and can be found in types of bread, pastries and pasta
for example prawns, crabs, lobster, crayfish
Clams, mussels, whelks, oysters, snails and squid.
In Europe, food allergens are monitored and assessed by clinical and scientific experts through the European Food Safety Authority (EFSA). They advise on which foods need to be labelled on pre-packed foods.
Annex II of the EU Food Information for Consumers Regulation No.1169/2011 lists 14 food allergens that must always be labelled in pre-packed and non-prepacked foods.
(Source: Food Standard Agency, 2019)
It is estimated that between 1-10% of adults and children have a food hypersensitivity. However as
many as 20% of the population experience some reactions to foods which make them believe they
do have a food hypersensitivity (The Association of UK Dietitians (BDA), 2015