Name change and a new baker contracted for the same location. Macarons are made with almond flour and individually wrapped in a case stored with other gluten items. They looked really safe in the case, but the saleswoman told us after texting the owner they are made in a kitchen where gluten baked good are also made. They could be fine, but I didn’t try it. My husband tried some of the dairy free options and said they weren’t that good. The filling was hard and difficult to bite into.
Got a chance to try the macaroons and was not disappointed! The baker was able to tell me what was gluten free, and all macaroons are in their own containers. They change gloves between all customers and it’s a small establishment so it’s easy to make sure you’re not getting any cross contaminants!