Skip to content

LEGENDS ONLY

CRACK THE CODE

OPEN THE VAULT

The Vault

The Vault

Go ahead—call it a comeback. Every few weeks, three Last Crumb cookie legends emerge from their Four Seasons hideaway for one wickedly indulgent collab. Here for a good time, not a long time—you’ve got 72 hours to secure this holy triumvirate of limited-edition cookies, then The Vault slams shut. Crack the code and they’re yours. Miss out and they’ll haunt your dreams.

 

ADD GIFT NOTE AT CHECKOUT

Go ahead—call it a comeback. Every few weeks, three Last Crumb cookie legends emerge from their Four Seasons hideaway for one wickedly indulgent collab. Here for a good time, not a long time—you’ve got 72 hours to secure this holy triumvirate of limited-edition cookies, then The Vault slams shut. Crack the code and they’re yours. Miss out and they’ll haunt your dreams.

 

Vanilla sourced from a tropical locale we can't even find on a map. Small-batch chocolate from an exclusive French purveyor with a secret handshake. Our renowned, house-made caramelized butter... Learn more about our top-shelf ingredients down below.

We always ship cookies the same day they're baked for the freshest experience imaginable. Your order will be fulfilled on the next baking day (Monday, Wednesday, or Thursday). Once your cookies leave our kitchen, it typically takes 1-3 business days to deliver to your door.

The Vault

FRESH-BAKED INDULGENCE

ELEVATED RECIPES

WORLD CLASS INGREDIENTS

HANDCRAFTED FOR PLEASURE

LIMITED
EDITION

Nº18

Have Your Churro & Eat It Too

(Churro)

If you think Disney knows a thing or two about Churros, you’ve obviously never sat down at the dessert table with us. At first glance, our Churro cookie seems pretty straightforward: Cinnamon, sugar, butter. But then, like your pretentious friend who did one semester abroad in France and returned wearing a beret... Feuilletine. What the hell is Feuilletine, you ask? Like your one pretentious friend, we’re so glad that you asked. It’s a crispy French pastry made from sweetened crepes. All of this deliciousness is then filled with a dulce de ceche cream filling. Because, what’s a Churro without something delectable to dunk it in?

LIMITED
EDITION

Nº27

The Mint Royale

(Mint Chip)

Mint stolen from the Queen's garden. Semisweet ganache (this is just a fancy word for the chocolatey gooeyness that flows out of lava cakes). Finally, mint vanilla ice cream-flavored dough so delicious it'll save your marriage.

Nº21

Stiffler's Mom

(Apple Pie)

Oatmeal, obviously. More oatmeal. Toffee (not the kind in your grandmama’s purse that tasted like mothballs). Apple pie stuffing so decadent, you’ll think it was crafted by Eve. And, finally, granola and brown butter crumble.

LIMITED
EDITION

Nº18

Have Your Churro & Eat It Too

(Churro)

If you think Disney knows a thing or two about Churros, you’ve obviously never sat down at the dessert table with us. At first glance, our Churro cookie seems pretty straightforward: Cinnamon, sugar, butter. But then, like your pretentious friend who did one semester abroad in France and returned wearing a beret... Feuilletine. What the hell is Feuilletine, you ask? Like your one pretentious friend, we’re so glad that you asked. It’s a crispy French pastry made from sweetened crepes. All of this deliciousness is then filled with a dulce de ceche cream filling. Because, what’s a Churro without something delectable to dunk it in?

LIMITED
EDITION

Nº27

The Mint Royale

(Mint Chip)

Mint stolen from the Queen's garden. Semisweet ganache (this is just a fancy word for the chocolatey gooeyness that flows out of lava cakes). Finally, mint vanilla ice cream-flavored dough so delicious it'll save your marriage.

Nº21

Stiffler's Mom

(Apple Pie)

Oatmeal, obviously. More oatmeal. Toffee (not the kind in your grandmama’s purse that tasted like mothballs). Apple pie stuffing so decadent, you’ll think it was crafted by Eve. And, finally, granola and brown butter crumble.

Nº18

Have Your Churro & Eat It Too

(Churro)

If you think Disney knows a thing or two about Churros, you’ve obviously never sat down at the dessert table with us. At first glance, our Churro cookie seems pretty straightforward: Cinnamon, sugar, butter. But then, like your pretentious friend who did one semester abroad in France and returned wearing a beret... Feuilletine. What the hell is Feuilletine, you ask? Like your one pretentious friend, we’re so glad that you asked. It’s a crispy French pastry made from sweetened crepes. All of this deliciousness is then filled with a dulce de ceche cream filling. Because, what’s a Churro without something delectable to dunk it in?

Have Your Churro & Eat It Too

Nº27

The Mint Royale

(Mint Chip)

Mint stolen from the Queen's garden. Semisweet ganache (this is just a fancy word for the chocolatey gooeyness that flows out of lava cakes). Finally, mint vanilla ice cream-flavored dough so delicious it'll save your marriage.

The Mint Royale

Nº21

Stiffler's Mom

(Apple Pie)

Oatmeal, obviously. More oatmeal. Toffee (not the kind in your grandmama’s purse that tasted like mothballs). Apple pie stuffing so decadent, you’ll think it was crafted by Eve. And, finally, granola and brown butter crumble.

Stiffler's Mom
  • BAKED TO ORDER
    Each order is freshly baked, and shipped same-day from our oven to your door.
  • ELEVATED RECIPES
    Every flavor is formulated with a unique base dough, baking temp, mix-ins, and garnish.
  • SMALL-BATCH INGREDIENTS
    The world's most luxurious ingredients throwing a VIP gala in your mouth.
  • CRAFTED BY HAND
    Always hand-rolled, hand-chopped, hand-pulled, hand-made.
  • BAKED TO ORDER
    Each order is freshly baked, and shipped same-day from our oven to your door.
  • ELEVATED RECIPES
    Every flavor is formulated with a unique base dough, baking temp, mix-ins, and garnish.
  • SMALL-BATCH INGREDIENTS
    The world's most luxurious ingredients throwing a VIP gala in your mouth.
  • CRAFTED BY HAND
    Always hand-rolled, hand-chopped, hand-pulled, hand-made.
  • BAKED TO ORDER
    Each order is freshly baked, and shipped same-day from our oven to your door.
  • ELEVATED RECIPES
    Every flavor is formulated with a unique base dough, baking temp, mix-ins, and garnish.
  • SMALL-BATCH INGREDIENTS
    The world's most luxurious ingredients throwing a VIP gala in your mouth.
  • CRAFTED BY HAND
    Always hand-rolled, hand-chopped, hand-pulled, hand-made.
Image

Damn Delicious and Wildly Handsome Cookies

World class
ingredients

Image

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.
Image

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.
Image

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.
Image

Tahitian Vanilla Beans

Freshly ground Tahitian vanilla beans release intense, floral aromatics like complex notes of cherry blossom and caramel for a depth of flavor that vanilla extract simply can't match.
Image

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.

    Image

  • 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.

    Image

  • 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.

    Image

  • 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.

    Image

  • 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.

    Image

  • 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.

    Image

  • 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.

    Image
Image Image Image Image Image Image Image

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).

Image Image Image