About

The Cookie Cabinet began the way most good kitchens do — with a shelf of jars, a notebook of recipes, and friends who kept asking for refills. The granola was first, then the ricciarelli, then a lemon curd good enough that people started returning the jars for more.

Everything is made by one pair of hands in a home kitchen, in batches small enough to watch closely. That means things sell out, and it means the biscuits in your box were mixed, shaped and baked within a day or two of reaching you.

We keep the range deliberately short. A few things, made properly, with ingredients you would keep in your own cupboard — and nothing we would not be happy to eat standing at the counter, straight from the tin.