Lafayette College
Not VerifiedOur chefs are the best resource for real time information about products and ingredients used in a specific dish that day.
The chefs and managers in your café are the best source of information. They will be able to tell you what was used in a dish in real time, if that item may have been prepared where risk for cross-contact is high, and share package information for the product(s) that were used.
We try to label all items that contain nuts. We also offer gluten-free breads and lactose-free milk as options.
Our chefs are the best resource for real time information about products and ingredients used in a specific dish that day.
The chefs and managers in your café are the best source of information. They will be able to tell you what was used in a dish in real time, if that item may have been prepared where risk for cross-contact is high, and share package information for the product(s) that were used.
We try to label all items that contain nuts. We also offer gluten-free breads and lactose-free milk as options.
Avoid Asian-Style Stations: peanuts, tree nuts, fish, shellfish, wheat, and soy are often integral ingredients at this station.
Our chefs are the best resource for real time information about products and ingredients used in a specific dish that day.
The chefs and managers in your café are the best source of information. They will be able to tell you what was used in a dish in real time, if that item may have been prepared where risk for cross-contact is high, and share package information for the product(s) that were used.
When you're craving an option that might be high risk because of the self-serve style, talk to our staff. We'll be happy to pull a potion for you that has not been out on the line.
Avoid Bakery: high risk of cross-contact, since many items are made with the top 8 allergens and may not be individually packaged
Avoid Salad Bars: with a wide variety of foods so close to one another, the risk of cross-contact is high.
Avoid Fried Foods: allergen residue is left behind in the fryer and fry oil from any foods cooked in the fryer including wheat, soy, egg, fish, and shellfish
While our culinary teams receive significant training about food allergens, please keep in mind that our dishes are prepared in open kitchens and the top eight most common allergens are present in all Bon Appétit cafés.