Geographic Area: Regional (West Coast) Wholesale Bakery – Available
Type of Cuisine: Bakery
Link to Website: http://www.cravebakery.com/
Link to Menu: http://www.cravebakery.com/prod.html
Link to Ingredients: None
Link to Allergen Information: http://www.cravebakery.com/faq.html
City: San Francisco
Zip/Postal Code: 94110
Phone Number: 415-826-7187
Email Address: 
Description of Food Allergy Accommodations
From restaurant website
Crave Bakery has created a full line of gluten-free, casein-free desserts. Whether you’re on the GFCF diet because you have food allergies, celiac disease, an autistic child or just appreciate alternative and organic ingredients; we have something to satisfy your cravings. Enjoy the handmade flavor of products made with quality dark chocolate, free-range eggs, fresh ground flax seeds and organic brown rice flour.
Reported gluten-free friendly: UrbanSpoon.com
From restaurant website:
Cameo Edwards started Crave, a wholesale San Francisco bakery, in 2003. The year prior had been a frustrating one of trying to determine the source of her physical ailments. At last, she discovered the culprit to be gluten. Looking at the options on the market, she was left craving all the yummy things she used to be able to eat. Even though her baking experience was limited, Cameo was determined to create delicious alternative desserts for herself that were wheat-free, gluten-free and casein-free (or milk-free). After much experimentation, the perfect brownie was born. And subsequently, the idea for sharing this gem with the public. With a delicious brownie recipe in hand and lots of passion, Cameo approached retail shops and the rest is history.
Please contact us if you have any questions or comments about our gluten-free, casein-free products
Wednesday, January 16, 2008 Review allergicgirl blogspot
I saw on their website that they make nut brownies in their facility, so I asked for some clarification about their nut-policies. Their email reply: "We are dedicated to catering to allergies and the people at our baking facility are trained to not cross contaminate our products. We always bake the least allergenic to most allergenic products in each production run. And practice ingredient and production isolation policies.” Excellent news, Crave Bakery ! On their easy to navigate website, they fully disclose ingredients as well as nutritional information. Also excellent news!
Sugar, Sugar, BY SOMER FLAHERTY, Review from Marin Magazine January 2007
In 2003, Cameo LeBrun started the San Francisco–based Crave Bakery after learning she had celiac disease, which is triggered by the intake of gluten and makes it difficult to absorb nutrients. LeBrun had looked for gluten-free substitutes for her favorite treats but found few options. So she came up with her own decadent chocolate cakes, pumpkin tarts and brownie favors that- are both healthy and allergy-safe.
Customer reviews from Yelp.com
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