Is any of your baking safe for people with nut, dairy, soy or gluten allergies or sensitivities?
We use products containing soy lecithin and soybean oil in many of our cupcakes, and in our vegan cupcakes, we use soy protein products such as soy milk. Accordingly, people with sensitivities or allergies to soy products should not eat Prairie Girl baking.
DAIRY AND EGGS
In our non-vegan baking, we use eggs, butter, milk, cream and cream cheese so people with sensitivities or allergies to these products should not eat Prairie Girl’s traditional (non-vegan)baked goods. In our vegan baking, we use reasonable precautions in selecting ingredients which meet these dietary restrictions, as advised by the manufacturer. We also do our best to avoid cross-contamination among batches of our traditional baking and our vegan baking. As well, we package vegan baked goods in a box only containing vegan products to further minimize the possibility of cross-contamination.
In our gluten free baked goods, we use reasonable precautions in selecting ingredients which meet this dietary restriction, as advised by the manufacturer. We also do our best to avoid cross-contamination among batches of our traditional baking and our gluten free baking. As well, we package gluten free baked goods in a box only containing gluten free products to further minimize the possibility of cross-contamination.
We strive to maintain a completely nut free bakery, safe for our customers with peanut and tree nut allergies. In so doing, we take the following precautions:
- Buying only products that do not contain peanuts or tree nuts in the ingredient list. If any product has a nut free ingredient list but has a specification sheet or a label that says “may contain nuts” or “may contain traces of nuts” or “made in a facility that processes nuts”, we confirm with the supplier that this wording is to warn of the possibility of cross-contamination in the manufacturing plant but that nuts are not used in the production of the product we buy. Further, we work with our suppliers to ensure that the possibility of cross-contamination both at the manufacturing and the supply stages is minimized to the greatest extent possible.
- Only accepting completely sealed ingredients (no opened bags, boxes or cartons) from our suppliers to minimize the possibility of cross-contamination between our ingredients and nut products prior to arriving at PGB.
- Requiring all team members to wear uniforms and shoes that are used only at PGB and are kept separate and apart in a nut free laundry bag from their regular clothing and street footwear.
- Forbidding (to the extent possible) the bringing into the premises, both in our kitchens and in the retail areas, any type of nut product for personal consumption.
Posted in: Allergies