Core Trio: Part 3
Core Trio: Part 3
Great things come in threes. Each week, we'll be dropping flavors from the Core Collection in a delectable, more accessible, oh-so-craveable trio. This week's drop features Oreo milkshake, red velvet, and blueberry muffin.
INSIDE THE BOX:
Nº 07 - The James Dean (Oreo Milkshake)
Milk, malted. Malt balls. Light Cocoa. Chocolate, both white and semi-sweet. Oreos, in fat chunks because no one likes Oreo pixy-dust.
Nº 08 - What the F*ck Velvet (Red Velvet)
Apple Cider Vinegar (for the twang). Buttermilk powder (for more twang). Light cocoa base (for a sweet twang). Homemade extra velvety cream cheese frosting to make your taste buds feel like they're on an emotional roller-coaster.
Nº 09 - Not Today Mr. Muffin Man (Blueberry Muffin)
Wild blueberries from Maine or somewhere near Maine. Those same wild blueberries made into a puree. And, of course, streusel. Crafted on Drury Lane directly across from the Muffin Man’s headquarters.
Great things come in threes. Each week, we'll be dropping flavors from the Core Collection in a delectable, more accessible, oh-so-craveable trio. This week's drop features Oreo milkshake, red velvet, and blueberry muffin.
INSIDE THE BOX:
Nº 07 - The James Dean (Oreo Milkshake)
Milk, malted. Malt balls. Light Cocoa. Chocolate, both white and semi-sweet. Oreos, in fat chunks because no one likes Oreo pixy-dust.
Nº 08 - What the F*ck Velvet (Red Velvet)
Apple Cider Vinegar (for the twang). Buttermilk powder (for more twang). Light cocoa base (for a sweet twang). Homemade extra velvety cream cheese frosting to make your taste buds feel like they're on an emotional roller-coaster.
Nº 09 - Not Today Mr. Muffin Man (Blueberry Muffin)
Wild blueberries from Maine or somewhere near Maine. Those same wild blueberries made into a puree. And, of course, streusel. Crafted on Drury Lane directly across from the Muffin Man’s headquarters.
FRESH-BAKED INDULGENCE
ELEVATED RECIPES
WORLD CLASS INGREDIENTS
HANDCRAFTED FOR PLEASURE
The Last Crumb Experience
WORLD CLASS INGREDIENTS
Slow-Churned Butter
Precision-Milled Flour
Premium French Chocolate
Tahitian Gold Vanilla
Maldon Sea Salt Flakes
UNRIVALED STANDARDS
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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).
