More about Laurie Ellen
When I was head pastry chef at San Francisco's Tartine Bakery I often forwent holidays with family in order to bake holiday treats for others.
Laurie Ellen Pellicano brings over 15 years of professional baking expertise to everything she creates. A graduate of UC Berkeley with a degree in the History of Art, she pursued her passion for food without formal culinary training—learning hands-on in professional kitchens across the industry.
Originally from the East Coast, Laurie Ellen's culinary career bloomed at San Francisco's renowned Tartine Bakery, where she refined her skills, deepened her understanding of artisanal baking, and took on a senior leadership position. This period of growth led to recognition as a Zagat 30 Under 30 honoree and pastry recipe development for the James Beard Award-nominated Tartine Book 3.
After returning to the East Coast and establishing herself in Brooklyn, Laurie Ellen has collaborated with some of the culinary world's most respected figures. She supports celebrated chefs like Samin Nosrat and Clare de Boer through recipe testing and book production assistance. As a consultant, she helps food businesses develop distinctive bakery programs, create signature menu items, and solve technical challenges in commercial baking applications.
Her culinary influence extends beyond the kitchen. Laurie Ellen's recipes and writing have appeared in prestigious publications including the New York Times, Food & Wine, Epicurious, Taste Magazine, Washington Post, and Food52. As a food stylist specializing in pastry presentation, her visual work enhances publications like the New York Times and Claudia Fleming's book Delectable.
At the heart of Laurie Ellen's work lies a belief that exceptional food should bring genuine joy—a philosophy that guides her approach to every culinary project. She values consistency and the beauty of well-executed simplicity over flashy perfection. This approach extends across all her professional endeavors, embracing the authentic, sometimes quirky results that come from real people making real food with stellar ingredients. For Laurie Ellen, success is in the rhythm of production and the delight of creating something worth remembering.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.
About these treats
We create shortbread and savory snacks that elevate the everyday. Our signature shortbread strikes the perfect balance—buttery yet structured, with a satisfying snap that gives way to a tender, melt-in-your-mouth experience. Each recipe is developed through careful consideration of flavor, texture, and visual appeal.
We approach flavor development like perfumers, building complex profiles through thoughtful layering. A shortbread might combine the brightness of citrus with warm vanilla undertones, while a savory offering balances umami notes with subtle heat. We're not afraid of unexpected combinations.
Our products are designed with gifting in mind. From the moment you open a package of Laurie Ellen treats, you're greeted with visual elegance that reflects the care inside.
With an impressive shelf life of eight months, our offerings provide flexibility for both advance gift planning and personal enjoyment. Savor them slowly with your afternoon tea or coffee, share them at gatherings, or send them to someone who deserves a moment of luxury in their day.
We believe fine food gifts should be as memorable as they are delicious—creating not just a fleeting moment of pleasure, but a lasting impression.
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—while creating an environment where authenticity thrives.
We value both technical excellence and genuine warmth. Our approach embraces the natural variations that come from real hands crafting real food, celebrating the character that emerges from consistent practice rather than machine-like uniformity. During busy seasons, we welcome additional bakers who share our commitment to quality and bring fresh energy to our process.
Happy bakers make better cookies—it's as simple as that. We laugh as much as we bake, taking pride in work that demands attention to detail. Our small-batch approach preserves the personal touch that makes each Laurie Ellen treat special, whether it's headed to a holiday gathering or an everyday moment of indulgence.
About our ingredients
Exceptional ingredients are the heart of everything we create. We've built relationships with producers who share our commitment to quality.
Our shortbread begins with Beurremont butter and organic King Arthur flour—foundational elements that create the perfect texture and base. We source eggs from nearby Farmer's Hen and milk from Ronnybrook Farm, bringing local freshness to each batch.
The spices that make our flavor combinations distinctive come from Burlap & Barrel and Diaspora Co., connecting our Brooklyn kitchen to small farms around the world. Heilala provides the vanilla beans & extract that gives our sweet treats their aromatic depth, while Valrhona chocolate adds richness when called for.
We complement these core ingredients with almonds & almond meal from Mandelin and nuts, seeds, and dried fruit from Nuts.com, grains from Bob's Red Mill, and cheese from Murray's with our savory offerings. Honey from Catskill Provisions and maple syrup from Runamok add natural sweetness with character.
We build our incredible flavors by layering. One of our favorite layers are the liquors we'd gladly sip straight—Limoncello d'Amalfi with its vibrant citrus intensity, Mr. Black Cold Brew coffee liqueur offering complex roasted notes, and the tropical brightness of Chinola passion fruit liqueur, to name just a few.
Creating in small batches allows us to maintain quality. We believe thoughtfully sourced components not only create better flavor, but a better story—one you can taste in every bite.
