Alcohol

Unlike the other food items discussed so far, alcohol is not an allergen, but it must be avoided by people suffering from the disease alcoholism. Trace quantities of alcohol are present in a number of products of the bakeshop or pastry department. Alcohol is a byproduct of yeast fermentation and so is present in freshly baked bread, but the amount is so small it doesn’t generally pose a problem. After the bread cools and is stored, nearly all the alcohol evaporates. Similarly, small quantities of liqueurs may flavor dessert syrups used to moisten cakes, but the amount per portion is usually minute. Be prepared to advise customers, however, if a dessert contains significant amounts of alcohol. In some cases, merely the flavor of the alcoholic beverage, even if the alcohol has been burned away, can trigger an undesirable reaction.