More about Laurie Ellen
Laurie Ellen Pellicano brings over 15 years of professional baking expertise to everything she creates. Originally from the East Coast, her culinary career flourished at San Francisco's renowned Tartine Bakery, where she rose to Head Pastry Chef and contributed to the James Beard Award-nominated Tartine Book 3. This period led to recognition as a Zagat 30 Under 30 honoree.
Now based in Brooklyn, Laurie Ellen collaborates with culinary luminaries like Samin Nosrat and Clare de Boer, while her recipes and writing appear in the New York Times, Food & Wine, and other prestigious publications. As a food stylist, her work can be seen in cookbooks including Claudia Fleming's Delectable.
At the heart of her work lies a belief in exceptional ingredients and well-executed simplicity over flashy perfection. This philosophy guides her approach to shortbread, consulting work, and every culinary project she undertakes.
About these treats
We create shortbread and savory snacks that transform ordinary moments into memorable experiences. Our signature treats balance buttery richness with delicate structure—delivering that perfect satisfying snap before melting away with complex, layered flavors that linger on the palate.
We approach flavor development like master perfumers, artfully combining unexpected elements that surprise and delight. Visually striking and elegantly packaged, these treats are designed to make both giving and receiving memorable.
With an impressive eight-month shelf life, they're perfect for advance gift planning or savoring slowly over time. These aren't just cookies—they're edible luxury meant to create lasting impressions long after the last crumb disappears.
About our team
In our Brooklyn kitchen, we've built a community that balances precision with personality. Our small but dedicated team finds rhythm in production—measuring, mixing, rolling, cutting—creating treats with attention to detail while embracing the natural variations that come from real hands crafting real food.
We laugh as much as we bake. Happy bakers make better cookies—it's as simple as that. Our small-batch approach preserves the personal touch that makes each Laurie Ellen treat special, whether destined for a celebration or a quiet moment of indulgence.
About our ingredients
Exceptional ingredients are the heart of everything we create. Our shortbread begins with Beurremont butter and organic King Arthur flour, complemented by eggs from nearby Farmer's Hen and milk from Ronnybrook Farm.
For depth of flavor, we carefully select Burlap & Barrel and Diaspora Co. spices, Heilala vanilla, Catskill Provisions honey, Runamok maple syrup, and rich Valrhona chocolate. Our textures and tastes are enhanced with Mandelin almonds, specialty items from Nuts.com, and Murray's cheese for savory creations.
We build flavors through thoughtful layering, including some of our favorite premium spirits like Limoncello d'Amalfi, Mr. Black Cold Brew coffee liqueur, and Chinola passion fruit liqueur. Our small-batch approach ensures quality in every bite—creating not just better flavor, but a better story.
