Food Allergy-Friendly Sweets
It’s the land of eternal sunshine, celebrity sightings and conscious eating. There are no special requests these restaurants and hotels haven’t heard, so food allergic travelers will feel right at home in La La Land.
Salt & Straw
This small-batch ice cream parlor scoops up a rotating assortment of flavors every day at multiple Los Angeles locations. Sample everything from honey lavender to avocado and strawberry sherbet without worry - the staff will happily share the ingredient list. They usually have at least one dairy-free option available. To ease cross-contamination concerns, they’ll also use a fresh scoop and open a new pint once you’ve selected a flavor.
At Breakaway, the bakers strive to create “honestly delicious and healthy” treats in a kitchen that’s free from gluten, wheat, dairy, soy, casein, peanuts, tree nuts, gums and GMOs. The baked goods are also all organic and kosher with several vegan options. Please note for those with coconut allergies, many of the baked goods contain coconut oil. Stop in for cookies, cupcakes, muffins and much more!
Spokin Tip: They use brown rice flour that is processed on equipment that packages hazelnut, almond flours, corn and soy. The manufacturer, Bob’s Red Mill, cleans the machinery between runs. They also discard the initial 15 pounds of flour to prevent cross-contamination.
Rising Hearts Bakery
When you’re craving something more savory, stop at Rising Hearts for bagels, brioche buns and breadsticks. Get your chocolate fix with their decadent, fudgy brownies. This gluten-free, vegan and kosher bakery doesn’t allow peanuts in the kitchen, but they do use almond flour in a few items.
Erin McKenna's Bakery
This bakery is full of taste but free from – gluten, wheat, dairy, egg, soy, peanuts, tree nuts (note they do use coconut oil in most of the products) and refined sugar.
Spokin Tip: They use gluten-free flours that are processed on equipment that packages hazelnut, almond flours and soy. The manufacturer, Bob’s Red Mill, power washes the machinery between runs. They also discard the initial 30 pounds of flour to prevent cross-contamination.