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February 24, 2016
Hey y’all….Greetings from the Lone Star State! I hit the road early Monday morning for a whirlwind tour of Texas. Maura and I have been touring the state, visiting cities, sampling BBQ, and loving the southern hospitality of everyone we meet. Right now, I’m sitting in a brand new cafe in Dallas, TX called Cafe Victoria sipping on freshly brewed iced coffee, sharing my favorite cookies, and talking with the owner about the foodie culture across the state. More on exactly what we’re up to on this trip in another blog soon…
For now, I also wanted to share some other cool news… Bakery and Snacks magazine interviewed Maura last week. There’s always lots of talk in the food industry about trends and they asked Maura to share her thoughts on being part of some of the biggest trends of 2016. They talked about packaging, why being a peanut and tree nut free facility is important, and more. Check out the full interview below.
Massachusetts-based Fancypants Baking Co has redesigned its Crunch Cookies’ packaging to highlight that they are free from peanut and tree nut allergens. Source: Bakery and Snacks: Fancypants Baking eyes further growth after rebranding Crunch Cookie range
Cheers and have a great week everyone!
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