Bangkok had great desserts, but the city was missing thick, molten, NYC‑style cookies with crisp rims, soft centers, and unapologetic flavor. We’re three training‑obsessed friends who wanted the desserts we actually crave after a long day — so we built them.
Browned butter for depth, high‑cacao couverture chunks for melt and snap, a low‑hydration dough rested cold for 24–36h, and oversized 120–140g dough balls to keep the core molten while the edge sets.
We don’t cut corners: real butter, real vanilla, and chocolates we’re proud to name. No weird aftertastes, no shortcuts.
Small daily batches with limited drops and seasonal specials. When it sells out, it sells out — because freshness wins.
Our goal is simple: addictive cookies that taste even better than they look — whether you pick up a box or hit us on Grab.
