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Pie in the Sky

Pie in the Sky

Sure you could get that giant pie that sits in the fridge for a week and never gets finished, or your could get freshly baked pie-inspired cookies, perfectly portioned to share, delivered right to your door. Everyone's got their favorite Thanksgiving dessert, and this collection has everyone covered. Leave room for dessert? No way, let's start right here.

 

INSIDE THE BOX:

  • IsoCookie 2x - I’d Smash That (Pumpkin Pie)
  • IsoCookie 2x - Stiffler’s Mom (Oatmeal Apple Pie)
  • IsoCookie 2x - Donkey Kong (Banana Cream Pie)
  • IsoCookie 2x - What The Velvet (Red Velvet)
  • IsoCookie 2x - The Floor Is Lava (Chocolate Lava)
  • IsoCookie 2x - What’s Up Doc (Carrot Cake)

 

 

ADD GIFT NOTE AT CHECKOUT

Sure you could get that giant pie that sits in the fridge for a week and never gets finished, or your could get freshly baked pie-inspired cookies, perfectly portioned to share, delivered right to your door. Everyone's got their favorite Thanksgiving dessert, and this collection has everyone covered. Leave room for dessert? No way, let's start right here.

 

INSIDE THE BOX:

  • IsoCookie 2x - I’d Smash That (Pumpkin Pie)
  • IsoCookie 2x - Stiffler’s Mom (Oatmeal Apple Pie)
  • IsoCookie 2x - Donkey Kong (Banana Cream Pie)
  • IsoCookie 2x - What The Velvet (Red Velvet)
  • IsoCookie 2x - The Floor Is Lava (Chocolate Lava)
  • IsoCookie 2x - What’s Up Doc (Carrot Cake)

 

 

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.

Pie in the Sky

FRESH-BAKED INDULGENCE

ELEVATED RECIPES

WORLD CLASS INGREDIENTS

HANDCRAFTED FOR PLEASURE

NºXx

I’d Smash That

(Pumpkin Pie)

Sorry, Grandma, but your reign ends here. A pumpkin dough so rich, it’ll make hers taste like it came out of a can. Real pumpkin puree, spiced to perfection. And to really make things awkward at the dinner table, torched marshmallows on top for that gooey, golden finish. Grandma’s pie never saw it coming.

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.

Nº12

Donkey Kong

(Banana Cream Pie)

This cookie is bananas. Like, actual banana, not the fake kind that our chemists will have to lie about years down the road. We don’t even have chemists. We're talkin' real, ripe,  electric yellow, peel-to-eat bananas accompanied by velvety marshmallows, voluptuous pudding, vanilla wafers and white chocolate chips that melt as soon as they touch your tongue.

Nº8

What The 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.

Heat
Me Up

Nº5

The Floor Is Lava

(Chocolate Lava)

Milk chocolate. Dark chocolate. Dutch chocolate. Okay, now we’re just showing off. Espresso, just a hint not enough to leave you jumping off the walls like you’re playing the floor is lava. And, in the center of all of it there's an ooey-gooey chocolate core made of ganache (just a fancy schmancy word for chocolate cream).

LIMITED
EDITION

Nº17

What's Up Doc

(Carrot Cake)

Carrots. Not for you, Bugs Bunny. Buttermilk, good and thick like your grandmama likes it. Walnuts, delectably candied. Spices (sorry, we can’t divulge those here). Raisins. Golden, like you, kid. Orange Zested Cream Cheese Frosting that tastes like an Orange Tree in Southern California decided to get into the dairy business. And, all of this topped with a homemade carrot cake so good we have to keep it under lock and key.

NºXx

I’d Smash That

(Pumpkin Pie)

Sorry, Grandma, but your reign ends here. A pumpkin dough so rich, it’ll make hers taste like it came out of a can. Real pumpkin puree, spiced to perfection. And to really make things awkward at the dinner table, torched marshmallows on top for that gooey, golden finish. Grandma’s pie never saw it coming.

I’d Smash That

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

Nº12

Donkey Kong

(Banana Cream Pie)

This cookie is bananas. Like, actual banana, not the fake kind that our chemists will have to lie about years down the road. We don’t even have chemists. We're talkin' real, ripe,  electric yellow, peel-to-eat bananas accompanied by velvety marshmallows, voluptuous pudding, vanilla wafers and white chocolate chips that melt as soon as they touch your tongue.

Donkey Kong

Nº8

What The 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.

What The Velvet

Nº5

The Floor Is Lava

(Chocolate Lava)

Milk chocolate. Dark chocolate. Dutch chocolate. Okay, now we’re just showing off. Espresso, just a hint not enough to leave you jumping off the walls like you’re playing the floor is lava. And, in the center of all of it there's an ooey-gooey chocolate core made of ganache (just a fancy schmancy word for chocolate cream).

The Floor Is Lava

Nº17

What's Up Doc

(Carrot Cake)

Carrots. Not for you, Bugs Bunny. Buttermilk, good and thick like your grandmama likes it. Walnuts, delectably candied. Spices (sorry, we can’t divulge those here). Raisins. Golden, like you, kid. Orange Zested Cream Cheese Frosting that tastes like an Orange Tree in Southern California decided to get into the dairy business. And, all of this topped with a homemade carrot cake so good we have to keep it under lock and key.

What's Up Doc
  • 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.

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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