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A story about gifting and sending snacks

Laurie Ellen Pellicano

When I was head pastry chef at San Francisco's Tartine Bakery, I often forwent holidays with my family in order to bake holiday treats for others.

Each year, the bakery made thousands of cookies, cakes, and croissants. I wanted my family and friends to share in the occasion so I began to send cookies across the globe.

Every holiday season my list of recipients seemed to grow longer and longer. More people found my snacks through holiday markets, local purveyors, and online. This allowed me to perfect the recipes for the most enjoyment.

I'm now thrilled to welcome you to this annual tradition.



Why these treats?

Shortbread-style cookies are the perfect treats to send as gifts. They bake until crisp and age beautifully. Often, the texture and flavor improves over time.

When paired with crunchy caramelized candy corn and crisp crackers, these treats are among my favorite baking expressions.

Each cookie is handcrafted using the finest quality ingredients including: Burlap and Barrel Spices, Diaspora Co. Spices, Valrhona Chocolate, King Arthur Flour, Bob's Red Mill, Central Milling, and Murray's Cheese.
 

Find my work inNew York Times, Epicurious, Taste, Vogue, Food52

How to snack

My cookies are treats for all ages - not too sweet, and on the cusp of savory. They are small but not precious. An endlessly snackable story of flour, fat, and spice.

Snack before a meal, after a meal, or curled up on the couch. Pair with a stiff drink, a warm drink, or a digestive drink. Share with friends and family. Or don't share at all. No matter the occasion you will not be disappointed.

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