GAIL's Bakery

This review is based solely on GAIL’s published allergen information. It reflects what the chain reports about the presence or possible cross-contact of the 14 major allergens. Please check GAIL’s official allergen guide directly, as ingredients and preparation practices may change. GAIL’s states that its food and drinks are handmade in busy bakery kitchens and that they cannot guarantee products are free from allergens due to shared equipment and preparation areas. While some items, such as the gluten-free sourdough, are prepared separately at a central site, GAIL’s notes that for most items cross-contact remains possible. The allergen information shows that gluten, nuts, almonds, hazelnuts and sesame are common across breads, pastries and cakes, with milk also widely used in pastries, drinks and baked goods. Because production happens in mixed-use bakery environments, any allergen used anywhere in the bakery may pose a risk even when an item does not list it as an ingredient. The chain’s allergen guide notes that cross-contact may occur in shared preparation areas. Menu variability note: Allergen information may differ by region or location, so customers should verify details for their specific bakery. Information reviewed as of: November 2025.