TEST KITCHEN
TEST KITCHEN
This is where we break the rules.
The Last Crumb Test Kitchen is our monthly rotation of never-before-released flavors — created, tested, and baked in limited runs. Once a flavor leaves the Test Kitchen, it’s gone. No repeats. No reruns. No exceptions.
Some cookies never make it to the main menu.
Some never make it anywhere else at all.
Flavor of The Month:
Oatmeal Creme Pie
Remember the iconic Oatmeal Creme Pies that were the most sought-after item in lunchroom trades? Well, Little Debbie ditched the pigtails, developed expensive taste, and grew curves in all the right places. She commands boardrooms by day and turns heads in VIP lounges by night. The sweet, innocent snack of your childhood is now a sophisticated boss babe with BDE (Big Deborah Energy).
This is where we break the rules.
The Last Crumb Test Kitchen is our monthly rotation of never-before-released flavors — created, tested, and baked in limited runs. Once a flavor leaves the Test Kitchen, it’s gone. No repeats. No reruns. No exceptions.
Some cookies never make it to the main menu.
Some never make it anywhere else at all.
Flavor of The Month:
Oatmeal Creme Pie
Remember the iconic Oatmeal Creme Pies that were the most sought-after item in lunchroom trades? Well, Little Debbie ditched the pigtails, developed expensive taste, and grew curves in all the right places. She commands boardrooms by day and turns heads in VIP lounges by night. The sweet, innocent snack of your childhood is now a sophisticated boss babe with BDE (Big Deborah Energy).
FRESH-BAKED INDULGENCE
ELEVATED RECIPES
WORLD CLASS INGREDIENTS
HANDCRAFTED FOR PLEASURE
Past Flavors
Xx
Mint Condition
(Spiked Mint Cold Brew)
Xx
Pumpkin Chip
Xx
Biscoff Banana Butter
Biscoff dough with organic peanut butter, real banana, and dark chocolate. Four bold flavors floating in perfect harmony—because in zero gravity, everything just works. Accentuated with peanut butter chips, Lotus cookie crumbles, and a swirl of banana salted caramel.
Two doughs, one obsession
Barista’s Berry Zen
Everyone's obsessing over strawberry matcha lattes, and honestly? We're jumping on that IG-worthy bandwagon. Every barista worth their slouchy beanie and wire-framed glasses knows that this drink requires extra attention to detail, and our cookie is no different. To create a cookie that tastes as incredible as the drink looks we had to do something we've never done before: two doughs. The result is a combination so perfect it feels like it was always meant to be. Some sensations are just too big for a single dough to handle.
Tasting Notes:
Two distinct doughs unite for the first time in Last Crumb history. Ceremonial grade matcha dough infused with milk powder and French white chocolate chunks meets a vibrant strawberry vanilla dough, bursting with strawberry powder, organic preserves, and vanilla A'Peels. Perfectly swirled and crowned with brown butter crumble, a whisper of coffee, and strawberry dust.
Nº36
Ooh, Baby
(Ube)
Ube’s unmistakable earthy, creamy richness and coconut-like aroma make it one of the greatest flavors in existence. To do it justice, we use real ube halaya (a purple yam jam that’s as delicious as it is fun to say), house-made ube buttercream, pure ube extract, and a sprinkling of toasted ube cookie dough on top for added texture.
NºXx
Forbidden Fruit
(Oatmeal Pear Fig)
Maple-sweetened oatmeal dough. Bright, floral pears. Sweet honeyed Calimyrna figs (the best varietal, of course). Toffee, for caramelized depth and chew. A rich nutty roasted pecan finish. All woven through housemade granola and organic oats for a textural complexity that ordinary oatmeal cookies can only dream of.
World class
ingredients
Slow-Churned Butter
Precision-Milled Flour
Premium French Chocolate
Tahitian Vanilla Beans
Maldon Sea Salt Flakes
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]()
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).
