Four cookies: soft middle, crisp edge, dark chocolate and a little flaky salt. The kind that stops conversation mid-sentence.
Made with real butter and dark chocolate, a spoon of sourdough discard for a subtle tang, and a little flaky salt on top. Soft in the middle, crisp at the edge.
Best eaten warm, but they hold up beautifully at room temperature for a few days. If they last that long.
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If you can't pronounce what's in your food, you shouldn't eat it. Here is the whole list, nothing hidden, nothing you need a chemistry degree to read.
Real butter and dark chocolate, brightened with a spoon of sourdough discard. No palm oil, no artificial flavours, nothing you cannot pronounce.
No shortcuts, no palm oil, no mystery powders. Real butter, dark chocolate and a spoon of sourdough discard for a depth you can actually taste.
No margarine, no palm oil, no candy-coated chips. Just good butter and dark chocolate, the way a cookie is meant to taste.
We fold in real sourdough discard for a subtle tang and a deeper, more complex flavour than sugar could ever give on its own.
Baked to that exact moment: chewy in the centre, crisp at the rim, and a little flaky sea salt across the top.
No preservatives, no artificial anything. Best warm from the box, but they keep beautifully at room temp for a few days.
From the lunchbox surprise to the late-night kitchen, this is where they end up.
Warm from the box or dunked in something good. Swipe through the ways we love them most.
Most cookies on a shelf are palm oil, sugar and additives. Here is what actually separates the two.
24-hour ferment, shelf-stable vanilla frosting. No palm oil, no glaze flood.
Craggy golden top, flaky middle. Frozen butter folded into cold discard dough.
Real ripe bananas, single-serving, holds a generous smear of butter.
Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.