This is pretty effing serious!
People’s lives are at stake!
They're literally in our hands, in the methods we use to prepare food.
So, what does that mean for Sensible Edibles??...read on
We have implemented allergen guides: Color codes, identification labels, utensil segregation, table differentiation, careful packaging procedures, and other preventative measures are used to avoid cross-contamination. We handle and bake certain products at different moments in the day. That means, for example, we prepare and bake gluten-free products only with one another. In general, we limit gluten, eggs, dairy, soy, and nut use in our kitchen. We scrub down tables after each use. We separate ingredient inventory. We understand our community’s sensitivities and the risks involved. It is our responsibility to set higher standards and to continuously adapt to new ingredients. With that said that doesn’t mean there is no possibility of trace allergens of cross-contamination.
Our facility carries ingredients including and not limited to: Almonds, Hazelnuts, Coconuts, Brazil Nuts, Peanuts, Soy, Wheat, Milk, Eggs, and Gluten; So, we cannot guarantee that our products have not come into contact with an allergen. The 8 major allergens recognized by the FDA are wheat, tree nuts, peanuts, soy, milk, shellfish, fish, and eggs. In terms of packaging, we label all 8 major allergens recognized by the FDA in the following statements “ALLERGEN WARNING: CONTAINS ALMONDS” and “ALLERGEN WARNING: MAY CONTAIN SOY”. The difference is that one represents an actual ingredient of the recipe and the other is an indirect ingredient such as the oil used to grease a pan, respectively. If you have any questions or concerns, please reach out to [email protected]
What is gluten? Why local? What is spelt flour? An educated customer is a powerful thing. Let’s cut through all the buzzwords and fads and understand what we’re eating.
Even though you won’t be able to try a bite on our website, learn about what we make and find us in your neighborhood!