Allergens and Cakes made without Gluten

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Everyone should enjoy cake

All Bakehouse Revolution cakes are made without dairy, egg and animal products. Che can also make cakes and cupcakes that contain no gluten ingredients (and they won't be dry either!)

If you have any dietary requirements, please get in touch, Che's happy to try and accommodate. For information about allegens in the kitchen and risks of cross contamination, please scroll down.

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Allergens in Bakehouse Revolution cakes

All Bakehouse Revolution cakes are bespoke and as such may contain specific ingredients that we don't routinely use. If you are concerned about allergens, or require a cake that is made without a specific allergen, please contact cake@bakehouserevolution.co.uk to discuss and Che can assist you with your order.

The major allergens are: celery, gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame seeds, soybeans, sulphur dioxide and sulphites. Every order will come with an allergen allery label which tells you which allergens have been used in your cake. If you have an enquiry about an allergen that is not on this list, please get in contact so Che can help you! It is very important that you alert Che of any allergies or intolerances at the time of ordering so she can best advise you and take appropriate measures to minimise cross-contamination.

 

Gluten and soy products are used regularly in baking, and nut and peanut ingredients are sometimes used. Che has completed allergy awareness training and precautions/risk assessments have been put in place to reduce the risk of cross-contamination from these products. Che is happy to make cakes that do not contain ingredients with these allergens, however they may not be suitable for consumers with severe allergies as the kitchen is not a "free from" kitchen. Please note that although Bakehouse Revolution is a vegan business and Che is a long time vegan herself, the business operates in a kitchen that may occasionally handle other major allergens listed above. The risk of cross contamination from these sources is very low. Che also sometimes uses products that have a "may contain traces" label for other allergens, and will avoid using these products if informed of an allergy. If you wish to discuss the measures taken to prevent cross contamination with Che, please email her on cake@bakehouserevolution.co.uk