Frequently Asked Questions

My kitchen is a commercial kitchen space that is permitted and inspected by the Allen County Department of Health and is located in The Hive Coffee House- 7120 Homestead Road Fort Wayne IN 46814.

No, my kitchen is not certified gluten-free. While I understand the label “Certified Gluten Free” brings another level of comfort for those with Celiac/severe allergies, I can ensure you that safety measures have been put into place to prevent cross contact and keep you safe. 

Yes. The commercial kitchen space I use is located at The Hive Coffee House where gluten and gluten free items are made and served. Within the kitchen area, there are two separate preparation spaces; one for gluten items and one for GF items. The two spaces use separate utensils, bowls, ovens, mixers etc. (see below for additional safety measures)  

• Items are prepared in a separate location within the kitchen. 
• Use of separate counter space, utensils, pans, mixers, oven, toasters etc.
• Staggered use of the kitchen so that gluten items and GF items are not being made at the same time.
• Allergy training and certification. This is additional training above and beyond what is required for food service and safety. This training provides an added level of competency for staff.
• Items are packaged and stored separately from other items.
• Foods that require reheating or toasting are done in a separate toaster or microwave.

No, not all of our ingredients are labeled certified GF. While many of my ingredients are labeled as certified GF, several are labeled “gluten free” or “does not contain gluten.” These items come from reputable companies that are transparent with their production processes and take measures to be low risk for cross contact. 

Unfortunately I cannot guarantee no risk, but I can promise that as someone with Celiac Disease who knows what it’s like to feel unsure about food preparation etc, that my goal is to be as transparent with my processes and ingredients so that you can feel confident in my products and their safety.

As someone with Celiac Disease, my primary goal is to provide delicious options for those who are also gluten-free. And while my heart goes out to those who have other allergies/food preferences, I have decided to stick with what I know-doing GF well and doing it safely. 

Many of my food items are naturally free of the most common allergens. For added transparency, I have included in my menu descriptions when food items contain any of the top 8 allergens (milk, egg, soy, wheat, peanuts, tree nuts, fish, shellfish) 

My GF brownie is also dairy free! And make sure to keep an eye on any features I have going on, because that’s when I will include yummy options for those who may be hoping for dairy free/vegan/oat free options!

The owners of The Hive Coffee House pride themselves in their understanding, training, and accommodations for those with food allergies and dietary restrictions- including their gluten-free patrons. While they cannot guarantee no cross contact, here are some of the ways they are keeping you safe.

• Food allergy training and safety certification for staff.
• Separate menus available that spell out which items are naturally GF and which items can be made GF with various substitutions (no more feeling embarrassed, awkward or like an inconvenience when needing substitutions or accommodations!)
• All coffee syrups are GF! This takes all of the guesswork out of whether or not you can add that extra pump of caramel or vanilla!
• Thorough washing of shared equipment prior to preparing GF items upon request (please make sure to state you have an allergy to ensure all measures are taken).