The Classic
₹180Browned butter · 70% dark chocolate · sea salt
Baked Fresh Daily
Patience you can actually taste.
Browned butter, hand-chopped single-origin chocolate, and 48-hour rested dough. Simple ingredients, slow-cooked into something you'll dream about.
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+4k
Loved by locals who know a proper bake.
est.2018
This Week's Batch
Three cookies, each with a story.
We rotate flavors slowly so every bake gets the attention it deserves. Here's what's coming out of the oven right now.
Double Trouble
₹220Cocoa dough · white chocolate · Sicilian pistachio
The Sunday Oat
₹180Toasted oats · plump raisins · Saigon cinnamon
48h
Cold ferment for deeper flavor
Our Story
It started with one stubborn recipe.
In 2018, we set out to make the cookie we always wanted but never quite found — crisp at the edge, almost-molten in the middle, and deeply, ridiculously buttery.
Six years and many flour-covered mornings later, that's still all we do. One small kitchen. One small batch at a time.
Read the full storyThe Process
Slow cookies, made the long way round.
01
Source
Single-origin chocolate, French butter, organic flour from a mill 40 miles away.
02
Rest
Every dough cold-ferments for 48 hours. No exceptions, no shortcuts.
03
Hand-shape
Each cookie is portioned and rolled by hand — never two perfectly alike.
04
Bake & box
Out of the oven by 8am, in your hands the same day. That's the whole point.
Pre-order
Friday batches sell out. Don't sleep on it.
Reserve your box of six or twelve and pick it up warm, or have it shipped overnight anywhere in the country.