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The Spring Riot Collection

The Spring Riot Collection

It was springtime in Paris, 1913. Throngs of well-dressed theatergoers took their seats for the premiere of Igor Stravinsky’s newest ballet, The Rite of Spring. What unfolded as the orchestra played their first notes can only be described as a riot. The audience was outraged, shouting and throwing things amidst the chaos. The pace was too fast and the choreography too avant-garde, utterly violating their Edwardian sensibilities.

What does this have to do with cookies? Consider this your warning before you take your first bite. Like Stravinsky’s score, these flavors are full of complex innovations. Ahead of their time. Too good to understand. Primordial, elemental, revelatory, even. Featuring six delectable flavors so unbelievably delicious, you may just riot out of pure disbelief.

  1. When Life Gives You Lemons (Lemon Bar)
  2. Not Today, Mr. Muffin Man (Blueberry Muffin)
  3. Donkey Kong (Banana Cream Pie)
  4. Dazzle Me Darling (Chocolate Covered Strawberries)
  5. Florida Man (Key Lime Pie)
  6. Stiffler's Mom (Oatmeal Apple Pie)

So, when was the last time you were outraged by how good a cookie was? Life’s too short and spring goes by too fast. Order yourself the best damn cookies in existence, and buckle up for a wild, fresh, zesty ride.

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It was springtime in Paris, 1913. Throngs of well-dressed theatergoers took their seats for the premiere of Igor Stravinsky’s newest ballet, The Rite of Spring. What unfolded as the orchestra played their first notes can only be described as a riot. The audience was outraged, shouting and throwing things amidst the chaos. The pace was too fast and the choreography too avant-garde, utterly violating their Edwardian sensibilities.

What does this have to do with cookies? Consider this your warning before you take your first bite. Like Stravinsky’s score, these flavors are full of complex innovations. Ahead of their time. Too good to understand. Primordial, elemental, revelatory, even. Featuring six delectable flavors so unbelievably delicious, you may just riot out of pure disbelief.

  1. When Life Gives You Lemons (Lemon Bar)
  2. Not Today, Mr. Muffin Man (Blueberry Muffin)
  3. Donkey Kong (Banana Cream Pie)
  4. Dazzle Me Darling (Chocolate Covered Strawberries)
  5. Florida Man (Key Lime Pie)
  6. Stiffler's Mom (Oatmeal Apple Pie)

So, when was the last time you were outraged by how good a cookie was? Life’s too short and spring goes by too fast. Order yourself the best damn cookies in existence, and buckle up for a wild, fresh, zesty ride.

The Spring Riot 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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