The cookie,
re-considered.

We're Tydie and Karissa, a mother and daughter baking from a sunlit kitchen in St. Johns, Florida. Everything we make starts at the stove with real European butter, browned just past golden until it smells like toasted hazelnuts.

Then we build the rest around it. Gold Medal all-purpose and bread flour, large whole eggs, Ghirardelli chocolate, and a whisper of Maldon salt. Classic recipes and classic ingredients, nothing shelf-stable, just the kind of cookie you would bake for someone you love.

Cookies you can eat with both hands and a glass of cold milk.