Delivery
Delivered Fridays.
Across the Hamptons.
Every Friday morning, we show up at your door with a smile. Dough comes cold in an insulated kraft box, ready for your oven whenever you are. Baked goods come fresh — still warm if you're lucky. No shipping carriers, no warehouses, no middlemen. Our kitchen to yours, the same week.
Delivery Zones
Where we deliver
Check your ZIP
Just outside our zones? Get in touch — we'll see what we can do.
The Week
How it works
Delivery, simply.
Free local delivery on orders over $150. Otherwise, a flat $25 within our zones. Monthly subscriptions paid upfront for four weeks get free delivery, every Friday.
Start a SubscriptionStanding Order
Weekly Subscription
One dough, every Friday. Or a rotating chef's pick across the current drop. Pause, skip, or cancel any week — no calls, no forms.
The Dozen
$38 / wk
Full dozen of one signature dough, your choice each week.
Two Dozen
$68 / wk
Two dozen of one dough — or split across two from the current drop.
Chef's Pick
$42 / wk
A mixed dozen, our pick across the current drop. Always something new.
Four weeks paid upfront delivered free, every Friday. Start a subscription
Bake Day
From cold dough to warm cookie
Every box ships with a printed card, but here's the short version. Our dough is portioned and ready — no scooping, no rolling.
- 01
Pull from the fridge
Let the dough balls sit on the counter for 10 minutes while the oven heats. Cold dough straight to a hot oven gives you a thicker cookie with crisp edges and a soft center.
- 02
Heat the oven to 350°F
Convection if you have it. Line a sheet pan with parchment — never grease, never foil.
- 03
Space them generously
Eight per half-sheet, no more. They spread. A pinch of flaky sea salt on top before baking is non-negotiable.
- 04
Bake 11–13 minutes
Pull when the edges are set but the centers still look slightly underdone. They keep cooking on the pan for two minutes after.
- 05
Rest five minutes, then eat
On the pan, untouched. This is when the magic happens — the centers settle, the edges crisp. Move to a rack only after.
- 06
Freezing? Bake from frozen.
Add 2–3 minutes. No need to thaw. Dough keeps 2 months sealed in the freezer, 5 days in the fridge.
- **
Pro tip
Love a thin, crispy cookie? Halfway through baking, pull the sheet out and slam it on the counter a few times — this knocks the air out and flattens the dough. Slide it back in the oven and let it finish. Crispy edges, chewy center, no extra effort.