Every ingredient, named.

A note before you read

We have written this page at length because food allergies deserve clarity, not corporate hedging. If you or someone you love has a serious allergy, you deserve to know exactly what happens in our kitchen — what we use, what we do to keep ingredients separate, and what we cannot promise.

The short version: our kitchen handles most major allergens. Cross-contact is possible despite our best practices. We do accommodate dietary needs where we safely can, and we tell you honestly when we cannot.

The long version is below.

If you have a question that is not answered here, please email us at hello@thevespre.com before placing an order. We would rather answer ten careful questions than have one preventable reaction.

— Lana Sanders, The Vespre

Contents

1. What our kitchen handles
2. What cross-contact means
3. The major allergens, ingredient by ingredient
4. How to read our product labels
5. Requesting an allergen-restricted order
6. What we cannot guarantee, and why
7. If you experience a reaction
8. Specific dietary considerations
9. Frequently asked questions
10. Cottage food and TCS information
11. How to contact us about allergens

1. What our kitchen handles

The Vespre is a small, single-chef pastry house. Every entremet, every petit gâteau, every wedding cake is made by hand in one kitchen. That kitchen handles the following allergens as routine ingredients:

The Big 9 — major food allergens recognized under U.S. federal law

Additional allergens and dietary triggers we disclose

What this means in practice: if any of the items in the two tables above is a concern for you, please continue reading carefully and contact us before ordering.

2. What cross-contact means

The term often used is "cross-contamination," but the more precise term — and the one allergists and food scientists prefer — is cross-contact.

Cross-contact occurs when an allergen unintentionally transfers to a food that is not supposed to contain it. It can happen in many ways:

• Shared equipment — a mixer that beat almond praline yesterday, even after cleaning, may have microscopic almond protein in a crevice
• Shared surfaces — flour drifts in the air during sifting and settles on every nearby surface, including ones you cannot see
• Shared tools — a piping bag tip, a spatula, a thermometer probe used between products
• Shared storage — a container of chopped pistachios beside a container of icing sugar in the refrigerator
• Hand transfer — touching peanut butter, then touching a ready-to-eat cake, even with handwashing in between
• Ingredient cross-contact at the supplier — even an ingredient that doesn't contain an allergen may have been produced on equipment that processes that allergen

For people with severe IgE-mediated allergies — the kind that can cause anaphylaxis — even trace amounts of an allergen can trigger a reaction. The threshold for some severe allergies is measured in micrograms.

A dedicated allergen-free facility is built specifically to eliminate cross-contact: separate rooms, separate air handling, separate equipment, separate staff, separate storage, separate everything. The Vespre is not such a facility. We are a single-chef artisanal kitchen handling many ingredients in close proximity.

We follow rigorous cross-contact prevention practices (see Section 5 for what we do when accommodating a dietary need), but we cannot eliminate cross-contact risk to zero. Anyone telling you they can — short of operating in a dedicated facility — is either uninformed or untruthful.

3. The major allergens, ingredient by ingredient

This section is for those who want specific information about where each allergen typically appears in our work. Our recipes evolve with each capsule, so the most current information is always on the individual product page or available by email.

3.1 Wheat and gluten

Wheat flour is a foundational ingredient in almost everything we make. Even items where flour is not the obvious component (some macarons, certain ganaches) may have been produced in proximity to flour work, and airborne flour can settle on adjacent surfaces.

Products that always contain wheat:

• All viennoiserie (croissant, brioche, kouign-amann)
• All choux-based pastries (éclair, religieuse, paris-brest, saint-honoré)
• All laminated dough work
• Most entremet biscuits and sponges
• Most tart shells (pâte sucrée, pâte sablée)
• Most cakes (génoise, joconde, pain de gênes)

Products that may or may not contain wheat, depending on the recipe:

• Macarons (the shell uses almond flour, not wheat — but they are produced in a wheat-handling environment)
• Bonbons and chocolate work (the chocolate is wheat-free, but the kitchen is not)
• Pâte de fruits and caramels (the recipes are wheat-free, but again the kitchen)
• Selected mousse-based entremets (the mousse itself may be wheat-free, but most use a biscuit base)

For celiac disease specifically: celiac is more sensitive than wheat allergy in many cases — even very small amounts of gluten can damage the small intestine. We do not recommend that customers with celiac disease consume our products without a direct conversation with us first, and even then we cannot recommend products labeled "produced in a kitchen that handles wheat" for active celiac management. We are happy to refer to dedicated gluten-free bakeries in Houston.

3.2 Milk and dairy

Dairy is, alongside wheat and eggs, a foundational ingredient in French pastry. Butter (high-fat European-style butter, primarily), heavy cream, milk, crème fraîche, and selected cheeses are in use daily.

The few items that are typically dairy-free are:

• Some macaron shells (the shell only — many fillings include butter or cream)
• Selected fruit-based pâte de fruits
• Selected sorbets (when offered)
• Some bonbons with dairy-free ganache or fruit ganache (specify per product)

For lactose intolerance (which is different from a milk allergy — lactose intolerance is digestive, while milk allergy is immune-mediated): some aged cheeses and ghee contain little to no lactose, but we do not typically use these. Our items containing dairy contain lactose unless specifically noted.

For dairy allergy: even small amounts of butter or cream are sufficient to trigger reactions. We treat dairy as a major allergen requiring full disclosure.

3.3 Eggs

Eggs appear in pastry cream, custard, mousse, buttercream, sponge, choux, macaron, soufflé, sabayon, and many other preparations. Both yolks and whites are used; sometimes separately, sometimes together.

Egg-handling notes:

• For items where eggs are heated to a safe temperature (above 165°F internal), we use Grade AA Large eggs from licensed suppliers
• For items where eggs are not fully cooked (some mousses, certain buttercreams, certain creams), we use pasteurized eggs (commercially pasteurized liquid eggs) to reduce Salmonella risk
• Pasteurization does not affect the allergenicity of egg protein — pasteurized eggs are still eggs, and still allergenic
• We do not currently use egg substitutes (aquafaba, flax egg, etc.) in production; if we develop egg-free recipes, they will be labeled clearly

Products that typically contain eggs:

• All entremets with mousse (mousse is foamed with whipped egg whites or contains yolks for richness)
• All pastry cream and crème pâtissière-based items
• All choux pastries
• All meringue work
• Macaron shells
• Most buttercreams (Italian, Swiss, French meringue buttercreams; French/American buttercreams typically do not)

Products that may be egg-free or are typically egg-free:

• Some chocolate ganaches and truffles
• Some caramels
• Some pâte de fruits
• Some shortbreads (depends on recipe)

3.4 Tree nuts

We use multiple tree nuts in our work:

Tree nuts are also a major cross-contact concern because:

• Praliné production produces nut residue throughout the kitchen
• Nut flours are particularly airborne during sifting and folding
• Many specialty ingredients (commercial pralinés, certain chocolates) contain or are produced near nuts

Important: if you are allergic to one specific tree nut, please do not assume you can safely consume other tree nuts. Allergic responses to one tree nut often correlate with sensitivity to others. Speak with your allergist; we cannot make medical recommendations.

3.5 Peanuts

Peanuts are technically legumes, not tree nuts, but they are regulated and labeled as a major allergen because of the severity of typical peanut allergy reactions.

We use peanuts less frequently than tree nuts, but they are sometimes used:

• Selected capsule items featuring peanut praliné or peanut butter
• Some seasonal items
• We do not use peanut oil in production (we use neutral vegetable oils)

When peanuts are not actively in use, we still consider the kitchen to be a peanut-handling environment because peanut residue can persist on equipment and surfaces.

3.6 Soy

Soy appears in our work primarily through soy lecithin, an emulsifier present in most commercial couverture chocolates (Valrhona, Cacao Barry, Callebaut, and similar). Soy lecithin is in nearly every chocolate product we make.

Soy may also appear in:

• Some commercial pastes and praliné (variable by brand)
• Margarine (we generally do not use margarine, but if we do, it would contain soy)
• Soy sauce in some savory-leaning items (rare)

Some individuals with soy allergy tolerate soy lecithin in chocolate; others react. The response is highly individual and depends on the specific sensitivity profile. We are not qualified to advise whether soy lecithin in chocolate is safe for you — please consult your allergist before consuming our chocolate-containing items if you have a soy allergy, and tell us about your allergy before ordering.

3.7 Sesame

Sesame is the newest addition to the federal Big 9 allergen list (effective January 2023 under the FASTER Act).

We use sesame in:

• Selected items featuring tahini (sesame paste) — sesame-honey ganaches, tahini caramels
• Black sesame and white sesame seeds in selected savory-leaning capsules

When sesame is not actively in use, we still consider the kitchen to be a sesame-handling environment.

3.8 Coconut

Coconut is technically a drupe (a fruit), not a tree nut. The FDA, however, has historically classified coconut as a tree nut for labeling purposes, though scientifically coconut allergy is distinct from tree nut allergy.

We use coconut in:

• Coconut cream and coconut milk in selected mousses and ganaches
• Coconut sugar in caramels and certain fillings
• Desiccated coconut in selected items
• Coconut oil (rare)

If you have a tree nut allergy and tolerate coconut, our products containing coconut may or may not be safe depending on cross-contact with actual tree nuts. We do not categorize coconut as a tree nut, but we disclose it separately because of the potential confusion.

3.9 Sulfites

Sulfites are preservatives added to many dried fruits, certain commercial fruit purées, and most wines. People with sulfite sensitivity may react to:

• Dried apricots, dried cranberries, golden raisins, dried mango (most commercial varieties)
• Wine reductions used in glazes and ganaches
• Some commercial fruit purées
• Certain processed sugars (rare)

The FDA requires sulfite disclosure on labels when sulfite content exceeds 10 parts per million. We disclose sulfites on the ingredient label whenever any sulfite-containing ingredient is used.

3.10 Alcohol

Alcohol appears in our work in several forms:

• Wine, beer, spirits used in flavoring or reduction — e.g., Grand Marnier in orange-based items, Calvados in apple items, dark rum in tropical pairings, kirsch in cherry preparations, Champagne in selected glazes
• Vanilla extract — contains alcohol; even labeled "alcohol-free" extracts often contain residual amounts
• Some commercial flavorings and extracts

For most adults, the small quantities of alcohol in pastry are not concerning. However, for:

• Recovering individuals (alcohol use disorder): we recommend caution and direct contact before ordering; we can usually accommodate alcohol-free preparations
• Pregnancy: most cooked applications burn off most alcohol, but trace amounts remain; consult your doctor
• Children: we do not market to children but for gifts to families, we recommend you confirm whether alcohol is in the specific item
• Religious dietary observance: we can typically accommodate alcohol-free preparations with advance notice; please ask

We disclose alcohol on the ingredient list of every item that contains it.

4. How to read our product labels

Every product you receive from The Vespre carries a label with the following information:

4.1 Producer identification

"The Vespre" and our DSHS registration number. The registration number is used in place of a home address for privacy under Texas Cottage Food Law.

4.2 Complete ingredient list

Ingredients are listed in descending order by weight, in accordance with FDA labeling guidance and Texas DSHS rules. Sub-ingredients of compound ingredients (e.g., the components of a praliné used as filling) are also listed.

4.3 "Contains" allergen statement

Immediately below the ingredient list, we list every major allergen present as an ingredient in the product:

Contains: wheat, milk, eggs, tree nuts (almonds, hazelnuts), soy

This is the direct ingredient allergen statement.

4.4 Cross-contact disclosure

Separately, we include a cross-contact statement covering every allergen our kitchen handles, regardless of whether it is in the specific product:

Produced in a kitchen that handles wheat, milk, eggs, tree nuts, peanuts, soy, sesame, coconut, and sulfites. Cross-contact is possible.

This is not legally required for cottage food in Texas, but we include it because we believe full disclosure is right.

4.5 Net weight

In grams or ounces.

4.6 Cottage food disclosure

The required statement under Texas Health & Safety Code Chapter 437:

THIS PRODUCT WAS PRODUCED IN A PRIVATE RESIDENCE THAT IS NOT SUBJECT TO GOVERNMENTAL LICENSING OR INSPECTION.

4.7 Safe handling (TCS items only)

For items requiring refrigeration (most entremets, cream-filled pastries, custard items, cheesecakes):

SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria, keep this food refrigerated or frozen until the food is prepared for consumption.

4.8 Production date

For TCS items, the date the item was made. For non-TCS items (macarons, sablés, chocolates), we include a "best by" date for quality but the item is shelf-stable.

4.9 If a label seems unclear

If anything on a label is unclear, ambiguous, or appears inconsistent with what you expected, please do not consume the product. Contact us immediately at hello@thevespre.com or by phone (number on your order confirmation). We will provide the complete ingredient breakdown and address any concern.

5. Requesting an allergen-restricted order

We accept dietary accommodation requests on a case-by-case basis. Some accommodations we can offer reasonably; others we cannot, and we will tell you which.

5.1 How to request

Before placing your order, email us at hello@thevespre.com with the following information:

• The allergen(s) or dietary restriction(s) you need accommodated
• The severity (mild preference, intolerance, allergy, or severe/life-threatening allergy)
• The product or capsule you are considering
• The date you need fulfillment
• Whether the order is for yourself or for a recipient (and if for a recipient, the severity of their condition)

We will respond within two business days with one of the following:

• Yes, we can accommodate — with a description of how we will produce your order, the residual cross-contact risk, and any modifications to the product (e.g., a different filling)
• No, we cannot safely accommodate — with our reasoning and, where possible, a referral to a dedicated allergen-free producer in the Houston area
• Possibly — with a request for more information before deciding

5.2 What we do when we accommodate

When we accept an allergen-restricted order, our standard procedure is:

1. First in the production day. Your order is scheduled at the start of the production session, before any work involving the relevant allergen has occurred. Surfaces and equipment are cleanest at this point.
2. Freshly cleaned and sanitized work surface. Even though we clean and sanitize daily, we do an additional changeover cleaning before your order.
3. Dedicated tools. We maintain a set of tools (spatulas, bowls, scales) reserved for allergen-restricted work, separate from our general production tools.
4. Single-ingredient verification. Every ingredient used in your order is individually verified against the allergen requirement, including checking supplier allergen statements and any "may contain" disclosures.
5. Recipe documentation. The recipe for your order is documented and reviewed; the label and information card are prepared based on the documented recipe.
6. Two-check label verification. Before your order leaves the kitchen, both the product and the label are checked for accuracy.
7. Information card included. Your order arrives with a card detailing exactly what is in the product, the allergens absent, and the residual cross-contact disclosure.

This procedure is documented in our internal Allergen Control Plan, which is reviewed annually and updated whenever incidents or near-misses occur.

5.3 Confirmation before production

For any accommodation involving a severe allergy, we will ask you to confirm in writing that you have read this Allergens page (or the confirmation email we send) and that you understand:

• We are not a dedicated allergen-free facility
• Cross-contact is possible despite our best practices
• We make our best effort but cannot guarantee a fully allergen-free product
• If your need is for a guaranteed allergen-free product (such as for active celiac disease management or for someone with documented anaphylaxis to small amounts), we will recommend you source from a dedicated facility

This confirmation step is not bureaucracy — it is the moment when, together, we decide whether ordering from us is the right choice for you. We would rather lose the order than have you make a decision in incomplete information.

5.4 When we decline

We will decline an accommodation when:

• The customer's allergy is severe and life-threatening, and we cannot in good conscience represent that we can safely fulfill
• The specific ingredient combination requested cannot be produced without material cross-contact risk
• Producing the order would require equipment or facility capabilities we do not have

A declination is not a comment on the validity of your dietary need. It is our acknowledgment of our limitations. We will recommend alternatives where we can.

6. What we cannot guarantee, and why

We want to state this plainly so there is no misunderstanding.

We cannot guarantee:

• That any product is completely free of any allergen
• That cross-contact has not occurred at trace levels
• That supplier-provided ingredients are produced in allergen-free facilities (most are not)
• That any product is safe for someone with anaphylactic-level sensitivity
• That a product labeled "without X" contains no detectable X
• That gluten levels meet the FDA "gluten-free" standard (under 20 parts per million) — we are not certified gluten-free and do not test our products for gluten content
• That dairy levels meet any specific threshold for lactose-free claims
• That any product is "hypoallergenic" — this term is not meaningful for us

We do commit to:

• Listing every ingredient honestly
• Listing every allergen present as an ingredient
• Disclosing every allergen our kitchen handles
• Providing the cross-contact disclosure on every label
• Answering specific questions about ingredients before you order
• Refusing accommodations we cannot safely provide
• Documenting our procedures internally and following them rigorously
• Continuing to improve our practices over time

The honest reality of artisanal pastry: it is, by nature, made in shared spaces, by hand, with many ingredients. The trade-off is the craft and the care; the cost is the inability to deliver the kind of certainty that comes only from a dedicated facility.

7. If you experience a reaction

If you or someone who consumed our product experiences an allergic reaction, please:

7.1 Immediate medical response

1. For symptoms suggesting anaphylaxis (difficulty breathing, throat tightness, swelling of the face/lips/tongue, severe drop in blood pressure, loss of consciousness, severe hives): call 911 immediately. If you have an epinephrine auto-injector prescribed for this purpose, follow your physician's instructions for its use. Do not wait to see if symptoms worsen.

2. For mild to moderate symptoms (itching, mild hives, mild swelling, mild gastrointestinal distress): contact your doctor or allergist. Take antihistamines if recommended by your physician. Monitor for worsening.

3. U.S. Poison Control: 1-800-222-1222 (24-hour helpline; appropriate for accidental ingestion questions, not for active allergic reactions in progress)

7.2 Notify us

After the immediate medical situation is addressed, please contact us:

• Email: hello@thevespre.com
• Phone: the phone number on your order confirmation email

We take every reported reaction seriously, regardless of severity. We will:

• Listen carefully and ask follow-up questions to understand what happened
• Investigate the specific batch involved — pulling production records, ingredient supply records, and label information
• Inform you of what we find
• Address it appropriately, which may include refund, store credit, or other remedy
• Update our practices if we identify any failure on our part
• Cooperate with any medical or regulatory inquiry

What we ask of you:

• Please keep any remaining product and packaging — even photos help
• Please share with us what symptoms occurred and when they began relative to consumption
• Please share whether you sought medical attention

What we will not do:

• We will not pretend a reaction did not happen
• We will not blame the customer for the reaction
• We will not delay our response or be defensive

Reporting a reaction is not a complaint we resent. It is information we need to ensure others are not affected the same way.

8. Specific dietary considerations

8.1 Vegan and plant-based

We are not primarily a vegan pastry house. Most of our work uses butter, cream, eggs, and dairy as foundational ingredients.

That said, we sometimes develop plant-based items, particularly for specific capsules featuring fruit, chocolate, and grain-based compositions. Plant-based items are clearly labeled when offered.

For special-occasion plant-based wedding cakes or corporate gifts, please contact us; with sufficient lead time and the right design, we can sometimes accommodate.

8.2 Gluten-free

We are not a gluten-free facility. Wheat flour is used daily, and even items without wheat in the recipe are produced in a wheat-handling environment.

For mild gluten sensitivity or preference, our naturally gluten-free items (some macaron varieties without flour-based fillings, some chocolate work, some pâte de fruits) may be acceptable, but we cannot represent them as safe for celiac disease.

For active celiac management, we recommend a dedicated gluten-free bakery. Houston has several excellent options; we are happy to refer.

8.3 Dairy-free / Lactose-free

Same constraint: dairy is foundational to our work. Some items are naturally dairy-free (fruit-based, some chocolate work) but are produced in a dairy-handling environment.

For mild dairy sensitivity, naturally dairy-free items may be acceptable. For confirmed milk allergy, we typically cannot recommend our products without a specific conversation.

8.4 Egg-free

Eggs are widely used. Some items are naturally egg-free (some chocolate ganaches, some caramels, some pâte de fruits). We can occasionally develop egg-free versions of standard items with advance notice; please ask.

8.5 Halal

We do not represent our products as halal, and we do not operate under halal certification.

While we do not use pork products or alcohol-derived ingredients in obvious ways, our supply chain includes commercial ingredients (certain emulsifiers, gelatins, flavorings with trace alcohol from vanilla extract, and chocolates whose production we cannot audit at supplier facility level) that do not meet halal certification standards. We also use small amounts of cooking alcohol in selected items (clearly labeled in the ingredient list).

For customers observing halal dietary requirements: please contact us before ordering. With advance notice, we can typically prepare alcohol-free versions of specific items and confirm ingredient sourcing for the items you are considering. We will tell you honestly whether what we can offer meets your standard of observance, and we will recommend halal-certified producers in Houston where appropriate.

8.6 Kosher

We do not operate under rabbinical supervision and do not represent our products as kosher.

Our work generally avoids the most obvious non-kosher ingredients (we use no pork products, no shellfish, no obvious meat-dairy combinations). However, we do mix dairy with other ingredients regularly, our kitchen is not kosher-supervised, and our suppliers are not kosher-certified.

For kosher dietary observance, we recommend kosher-certified bakeries.

8.7 Diabetic and low-sugar

Most of our work contains sugar in significant quantities. Pastry, by nature, is sweet. We do not develop diabetic-specific products and do not represent any product as diabetic-safe.

For diabetic dietary management, please consult your physician and consider portion size carefully.

8.8 Pregnancy

Most of our products are safe in pregnancy. The notable exceptions:

• Items containing alcohol (clearly labeled — most alcohol cooks off in heated preparations but trace amounts remain)
• Items containing raw or undercooked eggs (we use pasteurized eggs in such applications, but consult your doctor)
• Soft cheeses in fresh applications (rare; clearly labeled)
• High-caffeine items (we sometimes use coffee or matcha — clearly labeled)

Consult your obstetrician about your specific situation.

8.9 Children

Our products are appropriate for children old enough to consume baked goods safely. We do not market specifically to children. For gift orders involving children:

• Some items contain alcohol — confirm before sharing with children
• Some items contain caffeine (coffee, matcha) — confirm
• Standard choking-hazard cautions for very young children apply to firm caramels, hard chocolates, and similar
• Standard allergen cautions apply — please ensure you know whether the child has any allergies

9. Frequently asked questions

Q: Do you have a "may contain" warning on your labels?

We use a positive cross-contact disclosure rather than a "may contain" formulation. Our label states:

Produced in a kitchen that handles wheat, milk, eggs, tree nuts, peanuts, soy, sesame, coconut, and sulfites. Cross-contact is possible.

This is more comprehensive than a "may contain" statement because it discloses every allergen in the environment, not just the most likely cross-contact suspects.

Q: Can you make a wedding cake for a guest with a peanut allergy?

In most cases, yes — peanuts are an occasional rather than routine ingredient in our work. We will not use peanuts in any component of a wedding cake when an attendee has a peanut allergy. We will also use cleaned tools and surfaces.

However, we do not represent the cake as "peanut-free" because the kitchen handles peanuts in other production. For severe peanut allergy, we recommend the guest does not consume the cake even with our precautions; for moderate peanut allergy, the risk is reduced but not eliminated.

The same logic applies to other allergens. We are honest about what we can and cannot do.

Q: What if I'm allergic to something not on your list?

Please contact us. We can check ingredient labels, supplier documentation, and recipe records to determine whether any specific ingredient you need to avoid is present. We are happy to dig into specifics for less common allergens (e.g., mustard, celery, lupin, mollusks, specific fruits).

Q: Are your products organic?

Some ingredients we use are organic; others are not. We do not represent our products as "organic" in a regulated sense. Specific ingredient origin information is available on individual product pages or by email.

Q: Are your products non-GMO?

We do not specifically source non-GMO ingredients and do not represent our products as non-GMO. Many of our commercial ingredients (oils, certain emulsifiers, certain sugars) may contain ingredients derived from genetically modified crops.

Q: Can I bring my own ingredients for you to use in a custom order?

No. We use only ingredients we have sourced ourselves through our verified supplier process. This is a food safety requirement.

Q: I've read this whole page. Can I trust your kitchen?

We hope you can. We have written this page exactly because we want you to make an informed decision. The fact that you've read this far suggests that you are someone who takes their dietary needs seriously, and we respect that.

If you trust us with your order, we will treat that trust with the seriousness it deserves. And if you decide our kitchen isn't the right fit for your needs, we will respect that decision too — and we hope you'll find the right fit elsewhere.

10. Cottage food and TCS information

The Vespre operates as a registered Class B Cottage Food Production Operation under Texas Health & Safety Code Chapter 437, as amended by Senate Bill 541 (effective September 1, 2025).

What this means

• We produce in a private residential kitchen in Harris County, Texas, registered with the Texas Department of State Health Services
• Our kitchen is not subject to routine governmental inspection
• We are authorized to produce Time/Temperature Control for Safety (TCS) foods — including entremets, mousse cakes, cream-filled pastries, and similar items requiring refrigeration — under the SB 541 expansion
• Our sales are limited to within the State of Texas during this operational phase
• We hold a current Texas Food Handler Certificate (StateFoodSafety, TXDSHS #106), valid through May 8, 2028

Safe handling for TCS products

If you receive a TCS product (entremet, cream-filled pastry, custard-based item, or wedding cake with cream or mousse components):

• Transport home in a cool environment — we provide insulated packaging or recommend transport in a cooler
• Refrigerate immediately upon arrival (at or below 41°F / 5°C)
• Consume within the "best by" date on the label (typically 3–5 days from production)
• Do not leave at room temperature for more than 2 hours
• For wedding cakes, the safe handling responsibility passes to you at delivery; please follow the cutting and storage instructions provided

When we move to a commercial kitchen

In early 2027, The Vespre will transition to a fully licensed commercial kitchen operation. At that point:

• We will be subject to commercial food establishment licensing
• We will publish updated labeling
• We will be able to ship outside Texas
• The cottage food disclosure on our labels will be removed

This page will be updated to reflect the transition.

11. How to contact us about allergens

For any question about allergens, ingredients, or dietary accommodation:

Email: hello@thevespre.com — fastest channel, response within 1 business day for most inquiries; allergen-specific questions get priority

For urgent questions or in-progress orders: the phone number on your Order Confirmation email

For emergency situations (active allergic reaction): call 911. Notify us afterward when safe to do so.

When emailing, please include:

• Your name
• Whether you are contacting us about an existing order (please include order number) or pre-purchase question
• The specific allergen(s) or dietary need(s) of concern
• Whether the question is about your own consumption or for a recipient (gift, wedding guest, etc.)
• The severity of the condition if known
• The product or capsule you are considering, if applicable

We will respond personally. We do not use automated allergen-screening bots.

A final note

Pastry has always been a craft of generosity — feeding people something beautiful, on the days that matter. That generosity loses its meaning if anyone is hurt by what we make.

So we have written this page in good faith, with full disclosure, because we believe you deserve nothing less. We are honored when you choose to eat what we make. We want that choice to be a confident one.

If anything on this page is unclear, if anything is missing, or if your situation is one we have not addressed — please tell us. We will improve this page accordingly. The goal is that, by the time you decide whether to order, you have every answer you need.

— Lana Sanders Founder & Pastry Chef, The Vespre

Last reviewed: 13 May 2026 Next review: 13 November 2026

For the legal framework that governs our allergen and food safety practices, see our Terms of Service and Privacy Policy.