We do not bake with soy and we seek to use only soy free ingredients. Unfortunately some of our purveyors may process soy in their facilities. When we learn of changes in manufacturing processes, we look for alternative sources. Most manufacturers are diligent to avoid cross-contamination, but that is outside our control.

More and more often soy lecithin is either processed near or included in products we purchase, especially chocolate. Lecithin is an effective emulsifier and stabilizer, making it an important element in all kinds of food preparation. The process removes most of the primary allergens from soy, and the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska-Lincoln (UNL) has found that it contains insufficient amounts to cause a reaction in most individuals. While we strive to avoid purchasing products containing any form of soy, customers must decide for themselves what constitutes safe consumption.

Posted in: Allergy Questions