Nutrixe
Copains Vitton
Wheat-free, uses oatsA wheat-free bakery founded by two friends: bread, viennoiseries and pastries. It uses certified oat flour in many recipes, so avoid it if you do not tolerate oats.
No wheat, rye or barley, but oats are used on site: a risk for many people with coeliac disease.
Good to know if you have celiac disease
Contains oats. Oats not certified gluten-free are almost always contaminated with wheat during growing and milling. Even certified, their avenin protein is poorly tolerated by some people with celiac disease.
Hours
- Monday08:00 – 19:30
- Tuesday08:00 – 19:30
- Wednesday08:00 – 19:30
- Thursday08:00 – 19:30
- Friday08:00 – 19:30
- Saturday08:00 – 19:30
- Sunday08:30 – 19:00
- Closed today
What we know, what remains to be checked
- Kitchen
- fully dedicated — no wheat, rye or barley flour on site
- Strict coeliac mode
- hidden in the app
- Oats
- present — see the box below
- Fryer
- not applicable in a dedicated kitchen
- Certification
- none known
- Opening hours
- shown above
"Not verified" means we could not confirm it at the source — not that it is safe. Ask on site.
Existing establishment; gluten-free level and risks confirmed at the source.
Sources — No wheat, rye or barley enters the shop; oat flour, certified gluten-free by the miller, goes into many products, hence the "wheat-free, with oats" rating. These oats suit someone gluten-intolerant, but should be avoided by coeliacs sensitive to avenin.
