Review of Sugarbutter Bakery

***Not Celiac friendly. Megan, the owner, keeps her GF flours separate from her regular flour. She makes her "non-gluten" items first on baking days before regular flour is even opened up. She calls her GF items "non-gluten" because she doesn't want to risk calling them GF and someone getting sick from cross-contamination. She offers large stuffed cookies (1 seasonal flavor), macarons and a couple flavors of puppy chow.

How confident are you that this establishment takes safety precautions against cross-contact?

— Not very

How much of the menu is available gluten-free?

— Some

How would you rate the taste and quality of the gluten-free food you tried?

— Excellent