Christina, this article is so great!! After being at the FAACT Allergy Summit and learning about how dairy can also cause inhalant anaphylaxis this just blows my mind because what do you think happens when you steam the whole milk in the matcha and coffee. Thank you for drawing attention to this. I think businesses are using the uptick in allergies and celiac to make false claims that could really affect someone's health and they have no idea...
Thank you so much for reading and responding! That is a great point about the dairy milk. This is why it's so important that food allergy customers ask questions before ordering anywhere. It does seem like some businesses are just hopping onto this as a trend and not putting the consideration into what people with food allergies and celiac actually need to be safe.
I don’t think they’re making false claims intentionally, but to not research and educate yourself on some of these basics before opening says a lot about the motivations you have with your business. Ie, are you here to serve the allergen community or just make a few bucks off of it?
Not saying they can’t learn and improve (and I truly hope they do!), but this isn’t the type of thing you can roll out with a minimum viable product like a phone app (and least not with regards to ingredients and allergens).
100% agreed! From my interview with the co-founder, it does sound like they are willing to learn and make changes, but this should all have been thought of from the start (especially when food allergies can be life-threatening).
Exactly my point!! If you’re opening a bakery claiming to be allergen free then you should be putting the ingredients first. The recipes and how they taste are a close second, bc those are the things you can safely tweak with customer feedback, they are your MVP, not your attention (or lack thereof) to the things that can harm someone. But all that said I truly am rooting for them, bc it does look tasty!! And a rising tide does for sure lift all boats!
A few weeks ago, I went to lunch with a couple of good friends of mine who have food allergies and sensitivities. Each of them asked the waitress about suitable substitutions and possible cross-contaminations. The waitress was on point, able to answer almost every question competently, and whatever she didn't know, she made it a point to go back into the kitchen and find out. We had a delicious (and boring) meal as a result.
Keep in mind, this was at a Jewish deli on the outskirts of Philly -- and yet, this waitress went above and beyond to ensure my friends were able to enjoy their meals safely. I could tell it really meant a lot to them, especially since it could literally affect their health (and their lives).
if a business is being marketed as a haven for patrons with food allergies and sensitivities, they should be super transparent about their ingredients and methods from the start. Of course, many people (like my friends) will still do their due diligence for insurance, especially to find the truth beyond the glossy influencer sheen when such places blow up and become viral.
Thank you for sharing your experience! When a staff member takes the time to listen to a food allergy customer's needs, it really goes a long way toward making these diners feel more comfortable and safe. I'm so glad your friends had a positive experience in such an unexpected setting! I agree that a business that's being marketed towards this specific community should be completely transparent from the start, otherwise it just seems like they're doing it as a trend and not to really benefit this group.
Did we forget about my baker, Jennifer’s Way Bakery!? That was actually the first all vegan strictly gluten free bakery owned and founded by me - A SERIOUs CELIAC. No oats, no dairy, no peanuts, no refined sugars, no gluten, dairy, eggs or soy. We even did grain free bread. Hmmmmm may need to reopen.
Yes, thank you for flagging!! You were out there supporting the celiac and food allergy communities from the start, and I so appreciate all you’ve done to raise awareness about celiac disease ❤️. I never got a chance to try your bakery before it closed but have heard such great things.
You read my mind with this one, Christina. I was psyched when I learned about Bubs and then asked if they use oats which I can't eat- and actually many celiacs can't eat even if they're allegedly "gluten free oats." After that I tuned out from the Bubs buzz. Thanks for the great article.
Thank you for reading and I’m glad I was on on-point! It’s disappointing that they didn’t do their due diligence on oats given that celiacs have to be so careful with this ingredient. We’re lucky to have a wealth of other gluten-free bakeries in the NYC area that truly understand the needs of celiacs.
Like Rachel, I also cannot eat oats. When I sent a DM and said I had celiac and an oat intolerance, they responded that I could only have two things on the menu. This was a big disappointment. But the bigger disappointment was the lack of transparency from the beginning. In the food allergy and celiac world, gaining customer trust from the very beginning should be a priority.
GREAT article; yes I did see the buzz out there about this bakery before it opened.
After reading all the comments on social media and here I don’t think I will be visiting this bakery (I’m disappointed).
The dairy for coffee/matcha being in the bakery blows me away (smacking my forehead).
Also; after working in a gluten-free bakery that used Bob’s GF Oats; I discovered I still had a reaction to them whereas other certified organic oats were fine (I splurge for sprouted gf oats and I feel fine).
Transparency, in this new allergy-friendly bakery, should have been front and center, from day one, and something that would set them apart and they could be proud of.
Thank you for taking the time to put this article together!⭐️⭐️⭐️⭐️⭐️
Thank you for reading and sharing! Yep, I was pretty surprised when I saw that they serve dairy milk. I’ve also heard mixed things from some other celiacs about Bob’s GF Oats as well.
You mention gluten free and coeliac in your post, I appreciate the mention on oats (GF or not) too, however, gluten in also found in rye which is not one of the 9 allergens listed. It is very important for everyone to note that coelic disease is not an allergy therefore to always be cautious with anything not clearly stated as gluten free!
Thank you for reading and for pointing that out! It's very true that barley and rye are not considered top 9 allergens, and if a business isn't well-versed in celiac disease, there's certainly a chance they may not know these ingredients contain gluten.
I personally don't have interest in giving them my money at this time (it's $9.50 for a cinnamon roll!). There are plenty of other gluten-free businesses in NYC that care about celiac and food allergy customers that I'd prefer to support.
Interesting that they are using Bob’s Redmill flour(s), their GF products are processed in the same facility (often on the same lines) as their nut products. They do have a pretty robust cleansing process but this is an often big no for some with severe nut allergies regardless.
Also, you can’t say your bakery is dairy free if you provide it for coffee. Your bakery items may be dairy free but not your establishment. An operation who wants to be trusted in this community should know that.
Thank you for commenting! That is a great point about Bob's Red Mill. And exactly - I was pretty surprised to learn about regular milk being served with coffee drinks when they claim to be an allergen-free establishment.
Thanks for this terrific deep dive, Christina! I hate that media hype just takes over sometimes when we need answers to reasonable questions about ingredients & practices!
I’m glad you enjoyed the piece! It’s definitely a good reminder to anyone with celiac or food allergies that they need to ask questions. And as a marketer, I am always skeptical anytime someone says they’re the “first” to do something.
Great story Christina!! Transparency is so important for the celiac/allergy community!! The milk, oats and cc in the flour when claiming nut free would give me some 🚩🚩🚩
Thank you so much! Yes, those are big red flags indeed. And just this morning, I realized that they had the Google reviews I screenshotted removed as they are no longer posted.
I fully admit I got caught up in the social media hype around this bakery's grand opening. But the negative buzz in the celiac and allergen-free community was louder and really got me wondering.
In the celiac disease and allergen community, transparency is KEY. The lack of information from the bakery about allergens was concerning. Seeing responses to questions on their social posts like "A Chef never reveals their recipes" gives all the red flags. This is supposed to be an allergen-free bakery. Where is the binder of ingredients? Where is the information about other potential allergens? (Like WHHHHHYYYY Dairy milk??) Why did this only come out AFTER customers started questioning them publicly?
Great reporting, Christina. I think this is a perfect example of "don't believe the hype."
Thank you for sharing (and also bringing attention to this issue on social media because I would not have realized how many complaints they were getting otherwise)! Totally agree transparency is key especially when food allergies can have life-threatening consequences.
Incredible reporting! A) I'm hungry for baked goods now, and B) "allergen-friendly" is a far better claim than "allergen-free" because, really, what is the latter? People have allergies to so many things. Good for you for reaching out and getting answers; if there had been no comment on the other end, then that REALLY would have been a bad look for Bub's.
Thank you for reading, and I’m glad you enjoyed the piece! Hopefully, the bakery will learn and grow from this because it’s certainly nice to have more safe options available when your diet is limited. I agree allergy-friendly would make more sense to use (and I’m surprised no one pointed all this out to them before launching).
Thank you for always doing such thoughtful and meaningful research, and going above and beyond what the typical consumer could access by talking directly with a co-founder. With any business, I of course wish them success, but am extremely glad to hear they’re taking feedback to heart, especially in ensuring their staff is knowledgeable on ingredients!
Christina, this article is so great!! After being at the FAACT Allergy Summit and learning about how dairy can also cause inhalant anaphylaxis this just blows my mind because what do you think happens when you steam the whole milk in the matcha and coffee. Thank you for drawing attention to this. I think businesses are using the uptick in allergies and celiac to make false claims that could really affect someone's health and they have no idea...
Thank you so much for reading and responding! That is a great point about the dairy milk. This is why it's so important that food allergy customers ask questions before ordering anywhere. It does seem like some businesses are just hopping onto this as a trend and not putting the consideration into what people with food allergies and celiac actually need to be safe.
I don’t think they’re making false claims intentionally, but to not research and educate yourself on some of these basics before opening says a lot about the motivations you have with your business. Ie, are you here to serve the allergen community or just make a few bucks off of it?
Not saying they can’t learn and improve (and I truly hope they do!), but this isn’t the type of thing you can roll out with a minimum viable product like a phone app (and least not with regards to ingredients and allergens).
100% agreed! From my interview with the co-founder, it does sound like they are willing to learn and make changes, but this should all have been thought of from the start (especially when food allergies can be life-threatening).
Exactly my point!! If you’re opening a bakery claiming to be allergen free then you should be putting the ingredients first. The recipes and how they taste are a close second, bc those are the things you can safely tweak with customer feedback, they are your MVP, not your attention (or lack thereof) to the things that can harm someone. But all that said I truly am rooting for them, bc it does look tasty!! And a rising tide does for sure lift all boats!
Yes!! I totally agree with that! I hope they see this and work on their protocols or think through what their intentions are.
A few weeks ago, I went to lunch with a couple of good friends of mine who have food allergies and sensitivities. Each of them asked the waitress about suitable substitutions and possible cross-contaminations. The waitress was on point, able to answer almost every question competently, and whatever she didn't know, she made it a point to go back into the kitchen and find out. We had a delicious (and boring) meal as a result.
Keep in mind, this was at a Jewish deli on the outskirts of Philly -- and yet, this waitress went above and beyond to ensure my friends were able to enjoy their meals safely. I could tell it really meant a lot to them, especially since it could literally affect their health (and their lives).
if a business is being marketed as a haven for patrons with food allergies and sensitivities, they should be super transparent about their ingredients and methods from the start. Of course, many people (like my friends) will still do their due diligence for insurance, especially to find the truth beyond the glossy influencer sheen when such places blow up and become viral.
Good stuff -- thank you for sharing.
Thank you for sharing your experience! When a staff member takes the time to listen to a food allergy customer's needs, it really goes a long way toward making these diners feel more comfortable and safe. I'm so glad your friends had a positive experience in such an unexpected setting! I agree that a business that's being marketed towards this specific community should be completely transparent from the start, otherwise it just seems like they're doing it as a trend and not to really benefit this group.
Did we forget about my baker, Jennifer’s Way Bakery!? That was actually the first all vegan strictly gluten free bakery owned and founded by me - A SERIOUs CELIAC. No oats, no dairy, no peanuts, no refined sugars, no gluten, dairy, eggs or soy. We even did grain free bread. Hmmmmm may need to reopen.
Yes, thank you for flagging!! You were out there supporting the celiac and food allergy communities from the start, and I so appreciate all you’ve done to raise awareness about celiac disease ❤️. I never got a chance to try your bakery before it closed but have heard such great things.
Yeah it was a safe haven for so many. Thinking I may get back into it. I truly enjoyed it and loved having SAFE food for all
This is the reporting we need!!!
Thank you!! Gotta keep my celiac friends safe.
You read my mind with this one, Christina. I was psyched when I learned about Bubs and then asked if they use oats which I can't eat- and actually many celiacs can't eat even if they're allegedly "gluten free oats." After that I tuned out from the Bubs buzz. Thanks for the great article.
Thank you for reading and I’m glad I was on on-point! It’s disappointing that they didn’t do their due diligence on oats given that celiacs have to be so careful with this ingredient. We’re lucky to have a wealth of other gluten-free bakeries in the NYC area that truly understand the needs of celiacs.
Like Rachel, I also cannot eat oats. When I sent a DM and said I had celiac and an oat intolerance, they responded that I could only have two things on the menu. This was a big disappointment. But the bigger disappointment was the lack of transparency from the beginning. In the food allergy and celiac world, gaining customer trust from the very beginning should be a priority.
Amen on that, Erin!
GREAT article; yes I did see the buzz out there about this bakery before it opened.
After reading all the comments on social media and here I don’t think I will be visiting this bakery (I’m disappointed).
The dairy for coffee/matcha being in the bakery blows me away (smacking my forehead).
Also; after working in a gluten-free bakery that used Bob’s GF Oats; I discovered I still had a reaction to them whereas other certified organic oats were fine (I splurge for sprouted gf oats and I feel fine).
Transparency, in this new allergy-friendly bakery, should have been front and center, from day one, and something that would set them apart and they could be proud of.
Thank you for taking the time to put this article together!⭐️⭐️⭐️⭐️⭐️
Thank you for reading and sharing! Yep, I was pretty surprised when I saw that they serve dairy milk. I’ve also heard mixed things from some other celiacs about Bob’s GF Oats as well.
You mention gluten free and coeliac in your post, I appreciate the mention on oats (GF or not) too, however, gluten in also found in rye which is not one of the 9 allergens listed. It is very important for everyone to note that coelic disease is not an allergy therefore to always be cautious with anything not clearly stated as gluten free!
Thank you for reading and for pointing that out! It's very true that barley and rye are not considered top 9 allergens, and if a business isn't well-versed in celiac disease, there's certainly a chance they may not know these ingredients contain gluten.
Thanks for the breakdown! Do you think you’ll try it?
I personally don't have interest in giving them my money at this time (it's $9.50 for a cinnamon roll!). There are plenty of other gluten-free businesses in NYC that care about celiac and food allergy customers that I'd prefer to support.
Thank you for covering this story!
Thank you for reading! It’s so important for anyone with celiac disease or food allergies to do their research and not rely on internet hype.
Interesting that they are using Bob’s Redmill flour(s), their GF products are processed in the same facility (often on the same lines) as their nut products. They do have a pretty robust cleansing process but this is an often big no for some with severe nut allergies regardless.
Also, you can’t say your bakery is dairy free if you provide it for coffee. Your bakery items may be dairy free but not your establishment. An operation who wants to be trusted in this community should know that.
Thank you for commenting! That is a great point about Bob's Red Mill. And exactly - I was pretty surprised to learn about regular milk being served with coffee drinks when they claim to be an allergen-free establishment.
Thanks for this terrific deep dive, Christina! I hate that media hype just takes over sometimes when we need answers to reasonable questions about ingredients & practices!
I’m glad you enjoyed the piece! It’s definitely a good reminder to anyone with celiac or food allergies that they need to ask questions. And as a marketer, I am always skeptical anytime someone says they’re the “first” to do something.
Great story Christina!! Transparency is so important for the celiac/allergy community!! The milk, oats and cc in the flour when claiming nut free would give me some 🚩🚩🚩
Thank you so much! Yes, those are big red flags indeed. And just this morning, I realized that they had the Google reviews I screenshotted removed as they are no longer posted.
Oh that's definitely not a good sign!
I fully admit I got caught up in the social media hype around this bakery's grand opening. But the negative buzz in the celiac and allergen-free community was louder and really got me wondering.
In the celiac disease and allergen community, transparency is KEY. The lack of information from the bakery about allergens was concerning. Seeing responses to questions on their social posts like "A Chef never reveals their recipes" gives all the red flags. This is supposed to be an allergen-free bakery. Where is the binder of ingredients? Where is the information about other potential allergens? (Like WHHHHHYYYY Dairy milk??) Why did this only come out AFTER customers started questioning them publicly?
Great reporting, Christina. I think this is a perfect example of "don't believe the hype."
Thank you for sharing (and also bringing attention to this issue on social media because I would not have realized how many complaints they were getting otherwise)! Totally agree transparency is key especially when food allergies can have life-threatening consequences.
Incredible reporting! A) I'm hungry for baked goods now, and B) "allergen-friendly" is a far better claim than "allergen-free" because, really, what is the latter? People have allergies to so many things. Good for you for reaching out and getting answers; if there had been no comment on the other end, then that REALLY would have been a bad look for Bub's.
Thank you for reading, and I’m glad you enjoyed the piece! Hopefully, the bakery will learn and grow from this because it’s certainly nice to have more safe options available when your diet is limited. I agree allergy-friendly would make more sense to use (and I’m surprised no one pointed all this out to them before launching).
Thank you for always doing such thoughtful and meaningful research, and going above and beyond what the typical consumer could access by talking directly with a co-founder. With any business, I of course wish them success, but am extremely glad to hear they’re taking feedback to heart, especially in ensuring their staff is knowledgeable on ingredients!
Thank you for taking the time to read!