They have gluten free pizza, but the staff here mentioned that is a possibility of a high cross contamination. Why then put gluten free pizza in the menu, if the staff in the kitchen, especially, is not taking this into consideration and doesn't prepare an area in the ktichen to cook the gluten free pizza for ppl intolerant to gluten?! Why make them worry of high cross contamination, not even low, when staff say things like: "is very unsafe/ in the kitchen is gluten flour all over the place"? It make the person feel like actually Franco Manca doesn't care, and is confusing when having "gluten free pizza" in the menu, but the staff doesn't care preparing a space for these ppl.
I've been to other Franco Manca branchea, and the staff there weren't as indifferent as here. I had no problem eating and without stomach problems afterwards because the staff there informed me about cross contamination but assured me the cheff will take in consideration and prepare the area for reducing the contamination as much as possible. That's professionalism, not what I have experienced in St's Paul branch.
Poor management
Lack of interest for gluten free intolerant ppl