Sweet Ella's Bakery

The muffins are prepared in a dedicated gluten‑free kitchen with a separate prep area, minimizing cross‑contact; the shared fryer does not affect baked items, and the menu states they use certified GF flour.

The scones are prepared in a dedicated gluten‑free kitchen with a separate prep area, eliminating most cross‑contamination risk; the shared fryer does not affect baked goods. The only concern would be flavor add‑ins (e.g., chocolate chips, dried fruit) that must be certified gluten‑free.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

The bakery uses a dedicated gluten‑free kitchen and separate prep area, which greatly reduces cross‑contamination; the shared fryer is irrelevant for baked cookies, though you should verify that all ingredients (e.g., malt, wheat starch) are certified gluten‑free.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.