Allergens and how to store your baking

Allergens

Every product page lists the full ingredients and allergen information, so you can check before you buy. We take allergen safety seriously — but please note our kitchen handles wheat, dairy, eggs, tree nuts, peanuts, soy and sesame, so we can't guarantee any item is completely free of these. If you have a severe allergy, please get in touch before ordering and we'll help however we can.

We also have a dedicated gluten-free range of breads, pastries, cakes and cookies. We take care to keep them separate, but our kitchen isn't a certified gluten-free facility.

Storing your baking

• Bread: Keep it in a paper bag at room temperature — not the fridge — and enjoy within 2 to 3 days.
• Pastries: Best eaten the same day. A quick warm in the oven brings back that crisp, flaky texture.
• Cakes: Keep them in the fridge, then bring to room temperature before serving.

We include specific storage notes with each product, too.