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The Wabbit Hunting Collection

The Wabbit Hunting Collection

Kill the wabbit! What can we say, the dude’s got beef with a bunny. And we’re siding with Elmer Fudd on this one, because those pesky little wabbits can get annoying AF. Especially around this time of year, when the Easter Bunny pops up everywhere with its creepy little grin and plastic eggs filled with expired, stale chocolate.

Speaking of… Your Easter basket is in need of a serious glow up, and we’ve got just the fix. This collection is like the Easter Bunny on steroids. And by steroids, we of course mean carrots, which are like crack to bunnies. Which makes sense, because these cookies are like crack to humans.

This is your chance to get your hands on a full Carrot Cake collection, featuring orange-zested cream cheese frosting, delectably candied walnuts, spices we can’t divulge, and golden raisins — all topped with a homemade carrot cake so good the Easter Bunny herself goes absolutely feral for it. (And don’t you dare come at us with your “Easter Bunny is male!” propaganda, the Easter Bunny isn’t f*cking real, Katherine).

Don’t be a silly wabbit and miss out on your chance to make this the most damn decadent, delicious Easter you’ve ever had.

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Kill the wabbit! What can we say, the dude’s got beef with a bunny. And we’re siding with Elmer Fudd on this one, because those pesky little wabbits can get annoying AF. Especially around this time of year, when the Easter Bunny pops up everywhere with its creepy little grin and plastic eggs filled with expired, stale chocolate.

Speaking of… Your Easter basket is in need of a serious glow up, and we’ve got just the fix. This collection is like the Easter Bunny on steroids. And by steroids, we of course mean carrots, which are like crack to bunnies. Which makes sense, because these cookies are like crack to humans.

This is your chance to get your hands on a full Carrot Cake collection, featuring orange-zested cream cheese frosting, delectably candied walnuts, spices we can’t divulge, and golden raisins — all topped with a homemade carrot cake so good the Easter Bunny herself goes absolutely feral for it. (And don’t you dare come at us with your “Easter Bunny is male!” propaganda, the Easter Bunny isn’t f*cking real, Katherine).

Don’t be a silly wabbit and miss out on your chance to make this the most damn decadent, delicious Easter you’ve ever had.

The Wabbit Hunting Collection

FRESH-BAKED INDULGENCE

ELEVATED RECIPES

WORLD CLASS INGREDIENTS

HANDCRAFTED FOR PLEASURE

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The Last Crumb Experience

WORLD CLASS INGREDIENTS

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Slow-Churned Butter

Plugrà European-style butter boasts an 82% butterfat content—significantly higher than standard butter. Plugrà’s slow-churn process and higher butterfat content deliver the depth, complexity, and melt-in-your-mouth tenderness your favorite cookies deserve.
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Precision-Milled Flour

King Arthur's Sir Galahad flour sets the finest foundation with its precise protein content and unparalleled consistency, helping us create structured cookies with complex flavor that only premium flour can deliver.
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Premium French Chocolate

We select Barry Callebaut's premium French chocolate for its exceptional smoothness and complex profile—delivering waves of intense cocoa and a silky-rich finish that defines true chocolate luxury.
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Tahitian Gold Vanilla

Freshly ground Tahitian vanilla beans from Hawaii's small-batch family farms release intense, floral aromatics like complex notes of cherry blossom and caramel for a depth of flavor that vanilla extract simply can't match.
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Maldon Sea Salt Flakes

Hand-harvested from England's pristine Blackwater estuary since 1882, Maldon's prized sea salt crystals dissolve on your tongue, enhance every detail, add an irresistible crunch, and tie everything together with the perfect finish that transforms each bite into a moment of pure pleasure.

UNRIVALED STANDARDS

  • Some brands cut corners—we bake the long way. Always hand-made and built from scratch: our jams are slow-cooked, our nut butters stone-ground, our chocolate hand-chopped. No industrial stabilizers, no artificial flavors, no mass-produced shortcuts—just relentless perfection. Store bought? Kick rocks.

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  • We don’t just melt butter—we take ours to the edge, transforming it into something darker, deeper, and straight-up intoxicating. Pushing past its smoke point until the milk solids toast, creating a cascade of Maillard reactions that release hundreds of aromatic compounds: hazelnut, toffee, even whispers of bourbon. This isn’t your standard “buttery” base—it’s a foundation of nutty, toasty, layered complexity. This is why our cookies taste like money.

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  • Chocolate is a fickle mistress. Treat it wrong, and you’re screwed. But tempering isn’t just about making chocolate glossy—it’s a controlled manipulation of cocoa butter’s six crystal forms. By heating and cooling it to precise temperatures, we ensure only the most stable structure survives. The result? A sharp snap, an impossibly smooth melt, and a finish that shines like it should. This is the difference between gourmet and gas station.

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  • We don’t do one-note sweetness. We torch sugar until it transforms into notes of burnt toffee, espresso, and dark honey. By applying precise thermal degradation, we break down sugar’s molecular bonds, creating volatile compounds—this is the alchemy that gives our toffee shards their signature crack and our caramel swirls a resounding depth. The science of heat meets the art of obsession.

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  • True luxury in flavor and texture comes from mastering emulsions. Whether it’s our house-made nut butters, silky ganaches, or fruit reductions, we use controlled agitation and temperature precision to create ultra-smooth, flavor-packed spreads. No shortcuts, no separation, just pure, smooth luxury.

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  • Salt isn’t an afterthought, it’s a strategic and structural decision. We layer fine, flaked, and infused salts at varying stages of the bake, resulting in a dynamic flavor release—an initial hit of sweetness, a delayed punch that amplifies richness, and a final lingering note that keeps you salivating for another perfectly calibrated bite.

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  • Good dough takes time. We let ours rest, allowing the flour to fully hydrate, giving enzymes space to break down, sugars time to deepen, and flavors a chance to evolve. This nuanced shift enhances the structure of our cookies, ensuring a perfect balance of crispy, chewy, and melt-in-your-mouth tenderness. The result? Cookies that are stupidly rich and impossibly good.

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TIME IS A LUXURY

OUR 3-DAY BAKING

PROCESS

TIME IS A LUXURY

OUR 3-DAY BAKING

PROCESS

Better Butter

Some people melt butter, others brown it—we go a step further. Our secret recipe requires caramelizing European high-fat butter a day in advance of the dough, to allow the decadent sweetness to build. Machines can't do this—it requires a real human to ensure it's done right.

Dough Baby Dough

We hand mix the cookie dough and add in its premium ingredients, but the real secret is what comes next—rest. As cookie dough ages and dries, the sugar concentration increases, enhancing browning. The butter solidifies and absorbs into the dough, forging our signature rich texture.

Bake, Box, Ship

With the flavors perfectly balanced and texture contrasted, we bake the cookies, add the finishing garnish, package them, and ship them to you that same day. The individually-sealed pouches keep cookies fresh for up to two weeks. (But they'll be gone long before then).

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