Our Celiac policy:

We currently operate out of a shared kitchen. Because of this, we are unable to get a celiac certification from any group that offers such certifications for the time being. However, we take a great number of precautions to keep gluten out of our food. First of all, every ingredient we buy, we make sure that it is certified gluten-free. This includes rejecting ingredients that are “packed in a facility that processes wheat” or any such disclaimers. Even the beer we use in our steak pies are made by dedicated gluten-free breweries.

On days in which we produce the fillings, we ensure that food only touches surfaces that are completely under our control. This includes cutting boards, bowls, pans, spatulas, and storage containers. We bought them new, and keep them in our own spaces so they are not exposed to gluten.

On days in which we produce the dough, we use the mixer that is provided by the kitchen. Before we do, we go on what we call “gluten patrol.” The bowl and all stirrers are re-washed and sanitized before use. The mixer and all areas around it are thoroughly wiped down with sanitizer cloths. Everything else, such as the pie press, is kept under our control at all times to ensure no gluten exposure.

On baking days, we inspect the oven and all baking pans before use, and we apply a sheet of parchment between the pan and the pies just in case. As soon as they are baked, they are put into sleeves, then hotel pans, then our sealed hot box.

We provide this information to you so that you can make an informed decision based on your own risk tolerance. If, given all this information, you do not feel comfortable purchasing a Pie Wich from us, we understand. Once we are able to move into a dedicated gluten-free kitchen, we will happily update this page and seek out celiac certifications.