Frequently Asked Questions

Due to the fact that we continue to deal with a staff shortage, we currently do not have the staff to answer the phone. Our kitchen staff had to stop what they were doing to answer the phones and it became very difficult to keep up with the demand for our products. If you need to reach us, please email us or fill out the contact us form here. We try to respond to our email as quickly as we can.

We require high quality staff who truly understand food allergies and the importance of preventing cross contact. With that in mind, we continue to be short staffed. Therefore, in order for us to keep up with the great demand for our product, we need to focus on production. We do not have the staff to answer the phones and take care of customers every day. We have moved to an online business to allow us to focus on production. We hope our customers understand.

We are proud to say that we have grown over the past few years. Not only are we a certified gluten free bakery, but we are completely peanut free, tree nut free, sesame free with limited soy products and we have dedicated dairy free and egg free lines. We wanted a name and logo that adds a little sophistication to our brand and to represent us, our customers, our products, and our new location in a proper way. Paying homage to our new future corner in Berkeley Heights (Springfield and Plainfield), we came up with Two Fields Bakeshop!

We are a zero waste, certified gluten free and allergy friendly wholesale/retail bakery.

Yes. We are a 100% dedicated and certified gluten free facility. We went through a strict 3-month process to just get to the point of getting a third-party audit and proving that our procedures are strict and that all of our staff are trained in them. No equipment or interior surfaces has ever been cross contaminated. As a matter of fact, all ingredients and supplies first enter a separate area that is dedicated for receiving, gets checked by at least two of our staff, and only then enters the kitchen area.

Yes, we have our retail store in a beautiful little town called Stirling, NJ but we plan to build a larger, efficient and modern space in Berkeley Heights, NJ, just 5 min away.

We have a space on the corner of Springfield and Plainfield Avenues in Berkeley Heights but due to COVID, there have been some delays in construction. We are unsure as to if or when we will be in the new space but we will definitely announce the opening of our new space on our social media.

YES, we are a peanut free and tree nut free facility!

YES, we are a sesame free facility!

We have a wide variety of gluten free/dairy free as well as gluten free/vegan products. We are constantly trying to develop great tasting recipes. Although we cannot be free of everything, at this time, but we strive to be the best gluten free and allergy friendly bakeshop! 

As a second-generation French trained pastry chef, and a chef with sons and a nephew who have life-threatening allergies, including gluten, dairy, nuts, and sesame, Nick strives to bring a higher quality dessert to the gluten free world. A dessert where none of your guests will  know the difference. His goal is to serve all desire gluten free and allergy friendly, and no one will know. The celiac customer and those with food allergies should no longer feel that they are treated differently due to their illness. They can now have the cake and eat it too!!

You can place an order online. Due to limited resources and our conversion to online ordering, we do not take orders over the phone.

We have a very small staff here at Two Fields Bakeshop yet we have a high demand from our wholesale customers as well as our retail customers. We are making our products as quickly as we can but sometimes we have difficulty keeping up with demand. Additionally, we use very high quality ingredients and sometimes we have difficulty procuring these ingredients.

All of our products are available online on our online order form which can be found at order online. If you find that the product is “Sold Out” when you try to select it to “Add to cart,” rest assured we are probably making the products to restock as quickly as possible. Just please check back later!

Yes, we accept all major credit cards for online orders.

Due to the type of product we sell, we do not accept returns. Once a product leaves our bakery, we cannot be responsible for contact with any allergens and therefore, cannot accept it back. However, if you are unhappy with your purchase, please let us know as we want to be sure all of our customers are enjoying our products. Additionally we understand that things happen. If you need to cancel your order and you have not yet picked it up, we are unable to refund your order but we can offer you store credit. Please check your order before submitting it so as to avoid this concern.

Yes we do! Our custom cake page can be found here.

We supply many supermarkets, restaurants, diners, delis, catering halls, schools, hospitals and other facilities with products such as your many types of breads, muffins, and desserts. Please check out our wholesale page here. We can also help you start a gluten free program in your establishment.

Yes, we do ship in the continental US. Please check out our shipping page here. If you are looking to order something other than our shipping options, feel free to contact us with your order and we will be more than happy to ship to you.

Yes!!! We are a school safe bakeshop. Please let your school nutritionist, nurse, or catering personnel know that we do ship to schools nationwide and we deal direct to maintain a reasonable cost. Tell them to contact us for a list of products at info@twofieldsbakeshop.com

Because we are a certified gluten free and allergy friendly bakery, everything is packaged, sealed, and labeled to maintain the integrity of our products. We also try to be a zero waste bakeshop so that we may continue to keep our prices as low as possible.

A few reasons: We do not believe in using preservatives or added sugars to maintain shelf life. Many of our customers come from great distances and want the products to remain frozen. You use what you need and keep the rest frozen to maintain its freshness. All of our products have thawing instructions on the label. Finally, to keep prices reasonable, we are a zero waste bakery. 

Many gluten free bakeries add extra sugars and nut flours to mask the typically “bad taste” of gluten free products. Instead, our owner who is a second generation professionally trained pastry chef makes sure we used the highest quality ingredients as our goal is for our customers to have no idea that our products are gluten free or allergy friendly. Additionally, we are a peanut free and tree nut free facility, unlike most gluten free bakeries, who use nut flours as a base. We want everyone to be able to enjoy our products together.

We recommend eating our baked goods within a day or two….if they last that long! Since we only use quality ingredients, we freeze our products immediately after baking to retain their original taste and texture. Cakes and cupcakes should be refrigerated and taken out 45 minutes before eating. If you would like to freeze your baked  goods, toasting the muffins and heating up the cookies should help bring them back to life. 

Two Fields Bakeshop Allergen Chart

We use our own mixes or blends of rice flour, tapioca starch, and potato starch depending on what products we are making.

Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced  by steeping rice in lye. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. It is also used as a thickening agent in recipes that  are refrigerated or frozen since it inhibits liquid separation. 

A starch extracted from cassava root. This species is native to the North Region of Brazil but spread throughout the South American continent. The plant was carried by Portuguese and Spanish explorers to most of the West Indies, and continents of Africa and Asia, including the Philippines and Taiwan. It is now cultivated worldwide.  A staple food in many world regions, tapioca is used as a thickening agent in various foods.

To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.

No, we do not allow customers to drop off their own ingredients for us to use. We are extremely strict about what ingredients are allowed in the bakery and each ingredient goes through a very strict audit process. Additionally, our recipes are rigorously tested to be sure they are the best quality according to our professionally trained second generation owner.

We accept all our ingredients in a separate space that is isolated form our kitchen. We have a policy of at least two of our staff members need to verify all ingredients of our supplies before they enter our kitchen. Then, and only  then, do our supplies enter our dedicated gluten free kitchen. This process allows us to guarantee 0% cross contamination of any of our products. We are so strict with our policies that no outside food or drinks are allowed  into our kitchen or our storefront.

Our gluten free products have no preservatives. We strive to use the minimal amount of ingredients possible to  maintain the healthiest possible gluten free desserts. Our desserts are high quality desserts that are meant to be enjoyed by everyone, regardless of their gluten free status. We often hear that our products taste better than the gluten full desserts.

Symptoms of celiac disease and gluten sensitivity are similar. They may include recurring abdominal pain, chronic diarrhea/constipation, tingling or numbness in the hands and feet, chronic fatigue, joint pain, unexplained  infertility, osteoporosis, osteopenia. There are also many dermatological issues associated with gluten. Bad acne, rashes and skin discolorations have all been associated with gluten intake. 

FARE is the trusted source of information about food allergies. For more information about food allergies, visit  FARE’s website at https://foodallergy.org. 

For more information about celiac disease, visit Celiac Disease Foundation’s website at https://celiac.org/

For the latest news on food allergies and celiac disease, visit Allergic Living’s website at https://www.allergicliving.com/