About Us

est. 2025

How We Started

We started baking cookies as a side project—something to do on weekends with ingredients we liked using. Friends kept asking if we'd bring more to gatherings, which eventually turned into a regular request.

Someone suggested we try selling at the farmers market. We figured we'd give it a shot for a few weeks and see what happened. People showed up, which was encouraging.

Now we bake several times a week and set up at markets on weekends. It's turned into more than we expected, but we're keeping the approach the same—small batches, straightforward recipes, good ingredients.

Who We Are

Stephanie

Co-Founder & Baker

I handle most of the baking and recipe development. Spent a few years working in kitchens before this, which helped with the technical side. Still prefer a straightforward chocolate chip over anything too complicated.

Nick

Co-Founder & Business Support

I manage the logistics—ordering supplies, coordinating markets, keeping track of what sells. Also help with baking when we need extra hands. Usually the one at the market stand on weekends.

Our Approach

Local When Possible

We buy butter, eggs, and flour from suppliers within the region when we can. Not everything can be local, but we try.

Small Batches

We bake in small quantities to maintain consistency. Easier to catch issues early and make adjustments as needed.

Keep It Simple

Good ingredients mixed properly at the right temperature. We don't overcomplicate things.