Hen House Gluten-Free Bakery Protocol: Seasonal Operations & Cleanliness Standards
At Hen House, we are committed to providing a truly gluten-free experience. As part of our operations, we shift focus seasonally to produce Tartine King Cakes, which do contain gluten. To maintain the safety and integrity of our gluten-free offerings, we follow strict procedures before and after this seasonal production.
1. Seasonal Closure for King Cake Production
At Hen House, we are committed to providing a truly gluten-free experience. As part of our operations, we shift focus seasonally to produce Tartine King Cakes, which do contain gluten. To maintain the safety and integrity of our gluten-free offerings, we follow strict procedures before and after this seasonal production.
1. Seasonal Closure for King Cake Production
- Each year after New Years, the Hen House gluten-free bakery temporarily closes to begin Tartine King Cake production.
- This seasonal shift is essential to our business; in fact, the ability to make King Cakes is what allows us to support the gluten-free bakery as a passion project during the rest of the year.
- Before any gluten-containing production begins, all ingredients used for Hen House gluten-free baking are either:
- Placed in secure storage, or
- Donated/shared with our other restaurants.
- This ensures there is no cross-contamination during the King Cake season.
- After Mardi Gras, King Cake production ends, and the facility closes for several days to perform a thorough, top-to-bottom cleaning.
- This includes:
- Deep cleaning of all equipment: mixers, ovens, prep tables, shelving, etc.
- Sanitization of all surfaces
- Storing all King Cake tools away until next season
- When Hen House reopens for gluten-free baking, all paper products and ingredients are newly purchased.
- This ensures a fresh, gluten-free environment for our team and our customers.