For people who know what pleasure tastes like.
my story
During lockdown, my commercial kitchen was closed and home baking suddenly became fair game.
​
NYC-style cookies were everywhere, so I started playing. What I found were enormous cookies built for spectacle. Candy-loaded and aggressively sweet.
​
I have a mature palate. I care about ingredients. And none of this was meeting me there.
So I started refining.
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.
What began as an experiment became a boutique bakery for people who are done with dessert that disappoints.
inside my process
Nothing here is rushed. That’s the point.
This process isn’t about being sweeter. Or bigger. Just better.
Flavour takes time, and time is the one thing most food no longer gets. Dough is rested for days, not hours. Sugar dissolves. Flour hydrates. Texture improves. Flavours deepen.
​
Toffee and peanut brittle are made by hand. Chocolate is chopped.
These aren’t indulgent choices. They’re practical ones, if you care about the result.
the ingredients i choose
Ingredients are a series of decisions, and I make them intentionally.
I source locally because farmers matter to me, not as a talking point but as partners. Certified organic comes first, alongside regeneratively farmed and fairly traded 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.
​
Chocolate
Certified organic, fair-trade couverture from Cocoa Camino a Canadian company that's cooperatively owned. It is chopped in house.
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?
​​​
A cookie that unexpectedly melts you.
​
Sharing is not recommended.