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 w/French 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 (Coming Soon!): 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 (Coming Soon!): 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: 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 w/French 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.