Cake and food allergies: ordering safely

In France and across the European Union, the FIC regulation (No 1169/2011) requires the presence of fourteen major allergens to be declared in food, including unpackaged items such as a made-to-order cake. Knowing this list helps you make a precise request to the baker or cake designer.

The list also includes crustaceans, molluscs, fish, celery, mustard and lupin, rarer in baking but possible in certain colourings or decorations. When in doubt, always ask for the detailed composition.

Words matter. A professional does not adapt a recipe the same way for a true allergy, an intolerance or a dietary choice. Be clear from the first message.

• Food allergy: an immune reaction that can be severe, even anaphylactic shock. The slightest trace can be enough. The risk of cross-contamination must be discussed.
• Intolerance: for example to lactose or gluten (outside coeliac disease). Digestive discomfort without immediate life-threatening danger, but to be respected.
• Coeliac disease: an autoimmune intolerance to gluten requiring strict avoidance, including cross-contamination.
• Preference or diet: vegan, no added sugar, an ethical choice. Important for taste, with no vital risk.

This distinction tells the professional how much precaution to apply. For diets without vital risk, see our guide on custom cakes and specific diets.

On allogato, you talk to the professional through the built-in messaging before confirming the order. This is the key step for safety: everything is written, dated and kept. Never flag an allergy only verbally on collection day.

An effective message includes:

• The allergen or allergens involved, named precisely ("peanut and tree nut allergy", not just "nut allergy").
• The nature of the issue: true allergy, intolerance, coeliac disease.
• The known severity: mild reactions or a history of severe reaction.
• The cross-contamination question: does the professional work with these allergens in their kitchen?
• The person concerned: a child, a guest, yourself.

The professional confirms in writing what they can guarantee. Keep this exchange: it counts as proof. You will find sample questions in our guide questions to ask before ordering, and you can browse available profiles in the catalogue.

Even when made to order, a cake is still subject to allergen information rules. On request, the professional must be able to tell you which of the fourteen allergens are present in the recipe delivered. This information can be given in writing (a sheet, a message) or displayed.

For a custom order, always ask for:

• The list of ingredients used for your specific cake.
• A clear statement of the allergens present.
• A possible "may contain traces of..." note when cross-contamination cannot be ruled out.

This trace note is not over-caution: it reflects a kitchen reality where flour, tree nuts and chocolate often share the same worktop. Taking it seriously is part of a responsible order.

Most allergic incidents in baking come not from a forgotten ingredient but from cross-contamination: a trace of flour in the air, a poorly cleaned utensil, the same mixer for praline and cream. For a severe allergy, this point outweighs everything else.

Questions to ask the professional:

• Do you regularly handle this allergen in your kitchen?
• Can you dedicate clean utensils and a clean worktop to my order?
• Is there a risk you cannot fully rule out?

A serious professional would rather decline an order than take a risk they cannot control. An honest "I cannot guarantee the total absence of tree nut traces" is a sign of reliability, not a flaw.

A safe order rests on a clear sharing of responsibilities between you and the professional. Here is how they break down.

The professional must provide accurate allergen information. On your side, an incomplete or late declaration limits their ability to protect you. Safety is a two-way effort, traced in writing in the messaging.

The way allogato works gives particular protection to allergy-related orders. Online payment is kept in escrow and is only released to the professional after the good receipt of your cake, matching what was agreed. If the order does not follow the allergy instructions confirmed in writing, you have recourse.

• The entire allergen exchange stays recorded in the built-in messaging.
• Reviews are only published after an order actually served: they reflect real experience.
• In case of dispute, mediation steps in based on the messages exchanged.
• Pickup or delivery is agreed directly with the professional.

To go further on protecting your purchase, read our guide on how to order a cake safely. You can also explore the professionals available near you in the catalogue.