I make these cookies and
biscuits myself in small batches using a hands-on,
made-to-order approach which assures that I can maintain the
highest quality of every aspect of the cookies - from the
ingredients and their the preparation to the packaging. I choose
not to make them on a commercial scale which means that I don't
stockpile them in any quantity. I only make them for my clients
at craft shows or when I have enough custom orders to persuade
me to don my apron, start softening that butter, and get baking.
This is why you don't see them in many stores. They are truly
artisanal cookies and biscuits from start to finish.
Oh, and they are at their
most fragile in the heat of summer, so I only make them from
September to May of each year, to be sure that my
customers receive something that can be enjoyed, carried to
a dinner party, or sent as a gift, without fear of
breakage.
Carl Stryg