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Silly Yak Foods Pty Ltd

Silly Yak Foods Pty Ltd

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Description

100% Gluten Free

Silly Yak Foods is a boutique manufacturer of 100% wheat free, 100% gluten free bakery goods. Their bakery is also 100% peanut free. While the primary market is people with coeliac disease or who are wheat or gluten intolerant, they also cater to a variety of other allergies and conditions, including- Dairy intolerance, Egg allergy, Fructose malabsorption allergy, Irritable bowel disorders, Nut allergy, Yeast allergy and many other conditions which respond well to a gluten free diet.

You can buy online, from any of their stockists or direct from the factory outlet located at 2 Mercier St, Coburg North- Monday to Friday, between 9am-3pm. Note only frozen products and biscuits are available for purchase at the outlet store.

Business status: OPERATIONAL

Photos:


Photo by: Silly Yak Foods Pty Ltd


Photo by: Silly Yak Foods Pty Ltd


Photo by: Silly Yak Foods Pty Ltd


Photo by: Silly Yak Foods Pty Ltd


Photo by: Silly Yak Foods Pty Ltd

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?

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