Kerry has a number of food intolerances herself so she is well aware of the need to sometimes make adaptations to recipes in order to create sweet treats that can be enjoyed by everyone. She uses a range of recipes that can be free from gluten, dairy, egg, nuts and soy and will do her best to accommodate any special requests you may have. She uses quality ingredients and prefers to use those that are free from artificial colours, additives and preservatives where possible. She is also happy to use 100% organic ingredients, subject to availability, upon request. Kerry understands that the world of allergies can be a minefield and so many people are often denied the simple pleasure of eating cake as a result of this but it doesn’t always have to be that way and Kerry would be happy to discuss your individual requirements with you.
SugarLily Cakes and Confectionery kitchen has full Council licence and approval and Kerry takes great care and due diligence to avoid cross contamination, however due to the nature of the baking environment and variety of cakes and confectionery produced, it is not a dedicated allergy free zone.