Care Instructions for Cookies & Pastries
Cookies and pastries left in their original wrapping will remain fresh for 2-3 days after receipt. Cookies can be frozen; thaw wrapped cookies at room temperature. Reheating is not recommended.
Bug Bars: A favorite since 1999, this decadent cookie bar is made with the finest ingredients – Callebaut Belgian chocolate, pure Madagascar vanilla and Plugra butter.
Espresso Brownie: Made with three varieties of rich Callebaut Belgian chocolate plus the added depth of espresso!
Cherry Scone: Who said a scone has to be dry and crumbly? Loaded with butter and cream our scone is moist and delicious and accented with tart dried cherries. You’ll think you are tasting a scone for the very first time.
Lemon Scone: The perfect accompaniment to an afternoon tea. Real lemon flavor come out in this traditional scone made with loads of heavy cream and butter.
Chocolate Chip Cookie with Sea Salt: A sweet and salty treat rich with Plugra butter, fresh eggs and Madagascar vanilla. This cookie is packed with Callebaut Belgian semi-sweet chocolate chunks and crowned with a pinch of Fleur de Sel French sea salt. Probably the first cookie most of us learned to make and our most popular flavor at the bakery.
Ginger Molasses Cookie: Based around an old-fashioned recipe from Aunt Gayle, our Ginger Molasses Cookie features chunks of candied ginger, real molasses and traditional spices of cinnamon, nutmeg and ground ginger. This is a soft, chewy cookie with a nice ginger ‘bite’.
Oatmeal Raisin Cookie: This cookie is packed with toasted oats and plump dark and golden raisins. Light brown and muscovado dark brown sugars, plus lots of rich European-style butter, result in a soft cookie, while cinnamon and nutmeg lend a hint of spice.
Peanut Butter Cookie: (on vacation) This dense cookie is packed with peanut butter flavor. Made with crushed peanuts and lots of locally made all-natural peanut butter, this is how a peanut butter cookie was meant to taste. Milk, anyone?
Double Chocolate Chip with Sea Salt: Dangerously good. Cocoa powder and semi-sweet Callebaut Belgian chocolate chunks are blended with Plugra butter, fresh eggs and pure Madagascar vanilla. Topped with a pinch of Fleur de Sel sea salt.