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Order by 8 pm for tomorrow's batch
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Cookies I bake myself in Wellington, with NZ butter and brown sugar. Baked every morning, delivered across the city, and at Harbourside Market every Saturday.
1. Warm it for 10 seconds in the microwave, or 3 minutes in the oven.
2. A tiny pinch of flaky sea salt on top.
3. Cold milk, or a flat white.
They keep five days in an airtight tin, or a month in the freezer.
What every morning looks like
Wellington cafés that stock them daily
From my home kitchen to the Saturday market
Small batches for workmates and neighbours, and a recipe tested a hundred times.
My first Saturday stall, sold out before 10 am.
A registered kitchen, so I can bake daily and deliver to offices.
Still baking every batch myself.
From orders and the market
Ordered 40 boxes for our office clients. All on time, each with a card in the client's name.
The best brown butter cookie I have had. I am there every Saturday.
Finally a vegan cookie that does not taste like cardboard. My kids could not tell.
