A dedicated gluten free bakehouse at the foothills of the Otways, which is the part that matters: the facility handles no wheat at all, so cross-contamination is not a question you have to ask. Bread, buns and pizza bases made by hand in small batches, also free of dairy, egg, nut and preservative, and vegan and FODMAP friendly. Coeliac customers keep writing that it tastes like bread did before diagnosis.
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