For people who know what pleasure tastes like.
my story
During lock-down, my commercial kitchen was closed and home baking suddenly became fair game.
NYC-style cookies were everywhere. So I started playing. I found them to be enormous, overloaded with candy, aggressively sweet, and creatively bankrupt.
I love good ingredients, and what I was tasting was… not that.
So I started refining.
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Real chocolate, chopped by hand. Whole sugars. European-style cultured butter. Locally milled flour. Free-range eggs. No chips. No fillers. No candy bars masquerading as craft. Now, I age my dough, make my inclusions from scratch, and let time do what shortcuts can’t.
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The journey of these cookies evolved into a boutique bakery that exists for people who’ve eaten enough underwhelming dessert to know better. People who want pleasure and indulgence with standards.
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Yes, it’s a cookie.
But it’s not like any cookie you’ve ever had.
inside my process
I make toffee by hand.
I make peanut brittle by hand.
Not because it’s nostalgic.
Because it tastes better.
I chop couverture chocolate instead of using chips. Chips are designed to behave. Chocolate should melt spread and be pure.
Patience matters: 48–72 hours of dough aging gives cookies a chewy centre, crisp edge, and a depth impossible to replicate in a rush.
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This is not dessert crafted for overload.
the ingredients i choose
Ingredients are a series of decisions, and I make them deliberately.
I source locally because farmers matter to me, not as a talking point but as partners. Certified organic comes first, alongside regeneratively farmed and wild-crafted ingredients that don’t always wear a label but do carry integrity.
How food is grown and harvested shows up in flavour and conscience. I choose ingredients that taste incredible and come from systems I’m willing to stand behind.
Sugars
Certified organic and as unrefined as possible so they are mineral-rich, and varied in character. They round bitterness, deepen caramel notes, and let other ingredients speak.
Butter
European-style, higher fat content, locally produced and cultured. Butter should bring depth, not neutrality.
Flour
Locally milled, certified organic flour. Fresh flour has personality.
Eggs
Local, free-range eggs. For structure, richness and to uphold my value for local food.
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Chocolate
Certified organic, fair-trade couverture produced in Canada, is chopped by hand. Because texture matters. Because melt matters.
Nuts & Inclusions
Most are certified organic. All are chosen for flavour and for their environmental impact.
What You Won't Find
No artificial additives.
No flavour shortcuts.
No candy bars. No trends.
No sugar overload posing as indulgence.
The Result?
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Unexpected joy.
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And, a cookie I don't recommend sharing.