Our Celiac policy:
We currently operate out of a shared commercial kitchen which is not a certified gluten-free 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 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 when we produce the fillings, we ensure that food only touches dedicated 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. We also sanitize any table we use with a standard foodservice bleach solution before we use it.
On days when we produce the dough and assemble the pies, we necessarily use the mixer that is provided by the kitchen. Before we do, we go on what we call “gluten patrol.” The bowl and all attachments are re-washed and sanitized before use, regardless of how clean they look. 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. We are the first users of the oven that day and the exclusive users of the ovens during our time in the kitchen. As soon as the pies are baked, they are put into paper sleeves, then hotel pans, then our sealed hot box. All of these items are kept in our possession at all times and are not exposed to gluten.
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. If you have questions about a specific batch, production schedule, ingredient list or anything else, please ask us! We’re happy to answer your questions to the best of our ability. Once we are able to move into a dedicated gluten-free kitchen, we will happily update this page and seek out celiac certifications.