We’ve created this page to address some of the questions you might have about the ingredients used in our products. We strive to accommodate a variety of dietary preferences and restrictions; however, it’s important for our customers to know that our environment is not Celiac safe. Despite our efforts, contact-contamination does occur due to the shared use of our kitchen equipment and the fast-paced nature of our operations.
We recognize how crucial it is for our customers to be aware of what goes into their food, especially those with allergies or dietary sensitivities. However, given the wide variety and complexity of our products, it is not possible for our staff to list all ingredients for each item directly at the counter. We do use a color dot system to indicate major ingredients, but please be aware that some of our ingredients may need further investigation to identify sub-ingredients or processing aids used in ingrediets we purchase.
As artisanal bakers, our recipes are frequently changing; we do not have a fixed roster of ingredients. For example, we use various brands of vegan butter, selecting different ones based on availability and specific recipe requirements at any given time.
Regarding our fruit ingredients, we prefer to source locally and seasonally whenever possible. For most of our jams, coulis, purees, and fillings, we use Individually Quick Frozen (IQF) fruits. This method ensures the fruits are frozen shortly after harvest, preserving their freshness and quality, often surpassing that of fruits marketed as “fresh” by the time they reach us.
If you have specific dietary concerns or need detailed information about our ingredients, we encourage you to contact us via email before your visit. This allows us the opportunity to carefully review your inquiry and, if possible, and if you would like to request a special order with sourced ingredients that meet your needs, we can schedule that for you. Please note, though, that while we make every effort to minimize the risk of contact-contamination, we cannot guarantee its complete elimination.
Your safety and trust are very important to us, and we thank you for understanding the limitations within which we operate. We look forward to assisting you and hope to make your dining experience as safe and enjoyable as possible.
Breads that we make and/or use
City Bakery Ciabatta
Biga (Unbleached hard wheat flour, malted barley flour, niacin,
reduced iron, thiamin mononitrate, riboflavin, folic acid, water, yeast)
Flour, water, sea salt, refined olive pomace oil, diastatic malt, yeast
City Bakery French Bread
Flour (Unbleached hard wheat flour, malted barley flour, niacin,
reduced iron, thiamin mononitrate, riboflavin, folic acid), water,
preferment, white wheat flour, sea salt, yeast
City Bakery Jewish Rye
Flour (Unbleached hard wheat flour, malted barley flour, niacin,
reduced iron, thiamin mononitrate, riboflavin, folic acid), water, rye
flour, onion, sea salt, caraway seeds, yeast
City Bakery Sourdough
Flour (Unbleached hard wheat flour, malted barley flour, niacin,
reduced iron, thiamin mononitrate, riboflavin, folic acid), water, sour
culture, sea salt, yeast
City Bakery Hoagie Roll
Flour (Unbleached hard wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, preferment, eggs, yeast, sugar, canola oil, sea salt