Pushkin's Bakery

100% dedicated gluten-free bakery with no wheat or gluten on premises. Co-owned by someone with gluten sensitivity. Multiple external reviews confirm dedicated kitchen and dedicated fryer. All baked goods are explicitly labeled gluten-free on the venue's website. No known cross-contact risk for gluten.

All pastries are dairy-free, a choice driven by the owner's own dairy sensitivities. The facility keeps dairy out of every baked good. Dairy cheese is available as an optional addition on sandwiches, and the kitchen uses separate preparation procedures for those items, as noted in the FAQ. Some risk of cross-contact exists because dairy cheese is present on the premises. The bakery is not a fully dairy-free facility, but it maintains a high-care setup specifically for its dairy-free pastries.

About 50% of pastries are vegan daily, clearly marked with a V on the menu. Shared kitchen with egg and dairy-containing items; cross-contact possible. Staff can identify vegan options. Not a dedicated vegan facility.

Soy is limited to soy lecithin in chocolate chips and sprinkles. Items without chocolate are soy-free. Staff can guide to soy-free choices, but no dedicated equipment or menu markings. Best to call ahead for severe allergy.

Limited information: we researched Pushkin's Bakery across 10 sources but found nothing specific about its Vegetarian options or how the kitchen manages cross-contamination. Treat this as a starting point and call ahead to confirm before relying on it.

Not suitable for nut allergy. Venue uses almond milk as a standard ingredient in almost everything; only a few cookies are nut-free. Heavy cross-contact risk. Avoid if nut-allergic.

Venue does not offer egg-free accommodations. Many baked goods contain egg (including salted pecan cupcake, crinkle cookie, etc.). The kitchen is shared with egg, and there are no dedicated egg-free options for severe allergy.