FAQs

A note about “gluten free” before FAQs: I have Celiac Disease. Have for almost 20 years. You can count on our baked goods to be safe for those with the most sensitive gluten allergies or intolerances. Unlike other businesses who offer “gluten free” options amongst gluten-filled bakeries, our kitchen is 100% gluten free and all of the ingredients we source are GF-certified. There will be no issue of cross-contamination in our kitchen, in the processing centers, or in the growing fields. Regardless of where your buckwheat, oats, millet, or sorghum are grown, if the supply runs aren’t tested for gluten it’s safe to assume they contain gluten. If you’re someone who continues to get sick despite being GF, please look into where your flours are actually coming from and the kitchen they’re being processed in.

FAQs

Allergy concerns: Our kitchen is 100% gluten free, egg free, fish, and shellfish free. We use tree nuts, peanuts, soy, sesame, and seeds in our baking. Our kitchen is not vegan, however all of our baked goods are vegan. If you have allergy concerns— regardless of the severity, please do not order eat anything we produce. We have signs at our table at market stating this fact. We have customers regularly tell us they have “allergies” and then when pressed about what they can and cannot eat, they say it really is just “preference” and not a REAL allergy. This is not something we mess around with. Having Celiac Disease, lactose intolerance, and a casein intolerance, I take this seriously and will always recommend to not eat anything we create if there is a question about allergies.

About our operation: We are a two person operation. We produce all of our baked goods in a private kitchen, certified by NYS Agriculture and Markets.

Best way to get in contact: Please email at happybellyhudson@gmail.com. If you’re needing to get in touch and we have not responded, please please please just send the email again. We are almost always baking though.

Nutrition information: Based on our certification we are not required to have nutritional analysis conducted or nutritional labels on the packaged items. I do have the info for all of the breads, so if you’re in need please send me an email.

Shipping schedule: Since we’re a two person operation we have to stick to a very strict baking schedule. For web orders our deadline to get out that week is Monday. All web orders are processed on Monday PM, baked on Tuesday, and shipped on Wednesday. We’re sorry for the inconvenience of this system, but we are unable to ship multiple times throughout the week.

Shipping cost: We’re a super small account for UPS. We are typically able to get 30% off of published shipping costs, but this means that it is still marginally expensive ($14 for a 12lb box to NYC from Hudson NY). It’s pricey ESPECIALLY when compared to the free shipping deals we’ve all become used to. With that said, UPS is our best option— USPS is notoriously unreliable and FedEx is more expensive. Our suggestion is to stock up on baked goods and breads since the cost at 6lbs is about the same as 12lbs.

Shipping refund: We charge a flat-rate fee based on the weight of the items you buy. If your shipping cost is LESS than what you paid, once the order is shipped I will refund you for the difference. For instance— if you paid $15 as a flat-rate shipping fee and the UPS cost came to $12.72, I will refund you $2.28. The refund will come through PayPal.

Payments: Our credit card host is PayPal. We know PayPal is problematic, but most of the credit card hosting platforms are. If you don’t have an account and would like to make alternative arrangements (via Venmo or CashApp) please email us and we can plan something. With it being two of us, the financial stuff really needs to be as easy as possible— PayPal makes it easy.

Cost and availability: Inflation is hitting small businesses pretty hard right now. Our operating costs are up over 15% compared to last year and 20% compared to the pre-COVID days. We are constantly looking for the best quality ingredients that are available to a business our size. We’re not able to buy in large enough quantities to bring the cost down that much, so any bump in cost is going to effect our bottom line. Post-consumer plastic containers are up 50% what they were last year and the availability is hit or miss. All this to say that we are trying to keep costs low enough to make our bars affordable, but also high enough so we can make a profit.

Shelf life: To lengthen the life of our baked goods, we suggest storing them in the fridge or the freezer. They will hold fine at room temperatures, but fridge and freezer will extend your ability to enjoy them. Baked goods can hang in fridge for a week and the freezer for about a month.