Who said you need to list everything you cook? I don't know what your allergen warnings are but at least you have some. You simply place a sign that says something like "if you have an allergy concern, please ask management and we will do our best to accommodate you." Your customers will walk in to your shop knowing in advance many of the allergens are present. Bakeshop= gluten, dairy, nuts allergies.
I currently work in healthcare and we encounter every allergy there is, many of which I'd never heard of. But most of them involve the basics like nut/tree nut, seafood, dairy, gluten, etc. As long as you are up front about it and open to customers concerns, it shouldn't be a big problem.
I've found it best when dealing with pre made products to simply show customers the box the product/ingredient comes in and let them read the ingredient list. Gluten is one allergen that is known by many names.
Thank you well you got me I’m overthinking everything at the mo! I’ve put allergen signs up and have labels, I can do no more. Opening in a week, just waiting on a few essentials, pot sink being the main one. Thinking of some Halloween bakes while I wait, I suppose the big worry was losing stars on the food hygiene rating to be honest due to something small paperwork wise. Other than that I’m ready to rock and rollHoping that you already opened your bakehouse, How is the going? Realized that the paranoia is gone and everything falling into place? All the best in your venture.