Every bite, gluten-free
As of this fall, no wheat — or anything else containing gluten — comes through our kitchen door. Every recipe is built on a gluten-free flour blend, so you don’t have to hunt for the safe option or ask for a special version. The whole menu is yours, no asterisks.
How we keep it that way
One flour, every recipe
Every bake starts with a gluten-free flour blend made from rice, tapioca, and potato. There’s no wheat flour in the house to mix up.
Every label read
We check the full label on every ingredient and every re-order — for gluten, and for any peanut or tree-nut warning — because recipes change without notice.
Cleaned between every batch
Surfaces are cleaned, sanitized, and rinsed between batches, with a fresh cloth at every step — so our dairy-free and vegan bakes stay that way, too.
Honest about the rest
We’re a home kitchen, and we don’t lab-test finished bakes. Our apple crumble tartlets use certified gluten-free oats, and a small number of people with celiac disease react even to those. If you’re managing celiac disease, we’re always glad to walk you through any ingredient before you order.
Nobody at the table should have to ask which one is safe.
Shaylynn grew up being the one who couldn’t have the cake. Going fully gluten-free means a whole lot more people never have to feel that.
Read Shaylynn’s story →Pick a place to start
🤍 Baked safely. A 100% gluten-free kitchen that’s always peanut-free and tree-nut-free — coconut is the one exception, always labeled. We do handle milk, eggs, and soy, so dairy-free, egg-free, and vegan bakes are made with careful cross-contact prevention. Our apple crumble tartlets are made with certified gluten-free oats; a small number of people with celiac disease react even to those, so ask us first if that’s you. Celiac or a severe allergy? Read our promise or ask us first.