Wholegreen Bakery Waverley

Average Reviews

Description

100% Gluten free Bakery. Coeliac Australia Accreditation. Local. Artisan.

At Wholegreen Bakery, they are fiercely passionate about providing gluten-free food that is delicious and innovative. An offering that can be enjoyed by coeliacs and gluten-lovers alike. So good, you wouldn’t even know. These guys also have other stores in the city, check out our other listing for CBD store and Alexandria store.

Loyal Wholegreen supporters will be familiar with their Waverley location as the first ever Wholegreen Bakery cafe. A place where the neighbourhood comes together to share in delicious, gluten-free food that everyone can enjoy, no matter their dietaries.

Serving rich Colombian Connection Coffee and selling our broad range of gluten-free and vegan sourdough, as well as gluten-free pastries and sandwiches, it’s a haven for coeliacs and non-coeliacs alike.

Business status: OPERATIONAL

Photos:

Photo by: Wholegreen Bakery & Cafe Waverley

Photo by: Chris Howley

Photo by: Wholegreen Bakery & Cafe Waverley

Photo by: Nikki Wellington

Disclaimer

Whilst coeliacs have reported safe dinning at each of these restaurants, remember to always be your own health advocate and let the restaurant know your specific needs. We recommend calling ahead to discuss ways to avoid cross contamination so you have a safe and confident dining experience.

The information contained in this post is for general information purposes only. The information is provided by the community and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.

Reviews

We would love you to review the gluten free restaurants featured on our Website. Please try to keep reviews relevant to our Coeliac and gluten intolerant community.

For example, how was the quality of the gluten free choices? How was staff knowledge in relation to gluten free options and cross-contamination minimisation?