From the kitchen
Broken open, bagged and tied.
The Story
One oven, a short menu and a single bake day. It started as the last course of a dinner, and it has stayed close to that idea.
The first batches were baked for the end of dinners at home. Guests began asking to take a few with them, and then asking for a box of their own.
The Dark Chocolate Walnut was the first recipe to settle. It took a long run of test trays to get the edge crisp and the middle soft, and it has not changed since.
Every batch is mixed by hand and rested overnight before it is baked. The menu stays short so that each cookie gets the time it needs.
Orders close on Wednesday and the ovens run on Friday. Nothing sits on a shelf for longer than an afternoon before it goes home with someone.
“We would rather bake seven things well than twenty things quickly.”
From the kitchen
From the kitchen
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