Our apple crisp donuts contain the following allergens: eggs, milk, soy, wheat, apples, and cinnamon. There are no peanut ingredients, and the donuts are cooked in trans fat-free vegetable oil - not peanut oil.

Just the juice squeezed from the apples. We add nothing else — no preservatives, no sugar, not even water.

Yes, we pasteurize our cider as required by state law. For those looking to make homemade hard cider, our pasteurized cider will still ferment.

No. All of our "seconds" are used in our cider-making process and are therefore not available for purchase.

The fruit trees in our orchard are not genetically modified. They come from the centuries-old practice of grafting - transplanting tissue from one tree to another to produce new varieties, like Honeycrisp.

Not quite — but we're as close as possible for our climate region. University of Illinois research has shown that the high humidity here makes commercial production without fungicides impossible. The lack of natural predators for the codling moth (whose larvae is the classic "apple worm") also requires some pest spraying. However, technologies developed in recent years allow us to greatly reduce our pesticide usage. Our Integrated Pest Management (IPM) methods let us monitor conditions, apply sprays only when necessary, and target only pests that represent a real threat. Many of these techniques were developed right at the University of Illinois — a relationship we're proud of.

t can be frustrating to see good-looking apples on the ground — but here's why we don't pick them up or allow groups to gather them: unless apples are collected immediately after a windstorm, there are real health risks. Rodents like mice and voles use fallen fruit as cover, and even nest among them. Hot, humid weather creates further disease-related issues. We don't use dropped apples in our cider — it's simply not worth the risk.