Allergens & food safety
The allergens present in our kitchen and how we handle them.
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Allergens in our products
Our products may contain one or more of the following:
- Dairy — fresh milk, cream, butter, cream cheese, mascarpone.
- Egg — in the cakes and in the caramel pudding.
- Gluten — wheat flour and biscuit in the cake line.
- Tree nuts — almond flour in the opera.
- Soy — soy lecithin in some couverture chocolate.
- Coconut — coconut milk and coconut shavings.
- Sesame — may be used as a garnish on seasonal variants.
Cross-contact
We work in a single kitchen with equipment used across products. Although equipment is cleaned between batches, we cannot guarantee our products are entirely free of traces of the allergens listed above.
If you have a severe allergy, please do not rely on the catalog markings alone — contact us first so we can explain how that particular variant is made.
Catalog markings
The "egg-free" and "gluten-free" markings in the catalog mean the ingredient is not in the recipe. They are not a statement that the product is free of cross-contact.
Food safety practice
- Fresh ingredients are bought on the day of production.
- Every package is stamped with its production date and time.
- Chilled products are packed with ice packs and are not left at room temperature before dispatch.
- Equipment is cleaned between batches.
Certification
We do not publish a halal certification number or a processed-food distribution permit number on this website. We choose not to display any number until the document exists and can be shown. If you need such documentation for an event or a corporate order, please contact us first.