the borough 22 story

Gluten Free Vegan Baker.jpg


...the brainchild of Ryan Panchoo back in 2011 when his wife and children began suffering with gluten and dairy intolerances.

When out and about in their home town of London, it was evident there were very few multi-allergen friendly products and a severe lack of quality in the few choices that were offered.

It was only in 2014, after many hours of researching and tweaking, he crafted a recipe for firstly gluten free, then dairy and soya free and finally egg free doughnuts meaning they were completely vegan too.

He still bakes in his kitchen in SE London and has been nominated for several industry awards including winning a Great Taste Award in 2016 for his cinnamon sugared doughnut.

The Best British Ingredients

We firmly believe that quality is everything. That's why we only use certified free-from flours and starches from Doves Farm and Shipton Mill  and source fresh ingredients in our glazes. 

Free From Certification

Our doughnuts have been tested by an external laboratory using the ELISA MET021 method where they received a gluten free certification to below 5ppm.