Launching soon. Pre-orders are open.

Tastes like pumpkin bread.
Eats like a cookie.

A soft cookie made of real food: Toronto farm-sourced buttercup squash, almond flour, eggs and cocoa nibs. Nothing artificial. Light, never sticky, and it actually fills you up. Made for busy mornings when you grab something and go. Pre-order with your email and you're first in line.

Ships to the US + Canada Pre-order free, pay when you order Baked in Toronto Launching soon
Who it's for

Made for mornings that don't stop.

For founders and anyone else with a full calendar. Grab one on the way out, eat it between calls, and get back to what you were doing.

  • the 7am inbox
  • the commute
  • back-to-back calls
  • deep work blocks
  • the gym bag
  • the 3pm slump
Why it exists

I couldn't find this cookie. So I baked it.

I wanted a cookie with nothing artificial in it, made mostly of real food. Something light and soft that wouldn't get stuck in my teeth, and that actually filled me up.

I spent years working with agencies on a lot of influencer marketing, and I wanted a brand of my own. So I started baking. Protein bars, protein cookies, about a hundred versions. Lots of playing with cocoa. Oats too, but the oats made it too hard. This is the one that worked: buttercup squash, almond flour, eggs and cocoa nibs.

Dennis, founder. Toronto

What I was after

  • Nothing artificial
  • Mostly real food
  • Light and soft
  • Won't get stuck in your teeth
  • Actually fills you up

all five, finally

What's in the dough

The good stuff, by name.

Buttercup squash, cocoa nibs, almond flour and eggs. Here's what each one does.

01

Buttercup squash

Toronto farm-sourced. It's where the orange comes from, and why the middle stays this soft.

02

Cocoa nibs

Crushed roasted cocoa beans. Little crunchy bits of pure chocolate flavour, folded all the way through.

03

Almond flour

Finely ground almonds. It's what makes them tender, with a little nutty taste.

04

Real eggs

They hold it all together and give that soft, cakey lift.

A buttercup squash cut in half, showing its orange flesh, with cocoa nibs beside it
Buttercup squash (illustration)
The secret

It's not pumpkin. It's buttercup squash.

A sweet, dense winter squash, Toronto farm-sourced. It's where the orange comes from, and it's what keeps every cookie soft and moist without anything artificial.

Close-up of soft buttercup squash cookies with cocoa nibs on parchment paper Real cookie. Real photo.
The texture

Crispy. Chewy.
Pillowy.

These are the soft, cakey kind. A little domed, tender all the way through. Eat one warm. Save one for tomorrow, when the flavour has had a night to settle in.

CrunchPillow
Where they come from

Baked in Toronto.

No factory, no test kitchen. One oven, two trays and a roll of parchment paper. This is batch one, and the recipe gets better with every batch after it. The pre-order list tastes each one first.

A tray of fresh buttercup squash cookies on parchment
Tray one
Two trays of buttercup squash cookies on the stove
Both trays, fresh out
How pre-orders work

Coming soon. Online.

We're launching soon. Pre-order with your email and you'll be first in line.

1

Pre-order

Put your email in. No card, no payment, nothing else to fill in.

2

The shop opens

The day it goes live, you get one email before anyone else hears.

3

First pick

Order first, while the first batches last.

Questions

Good questions.

And the answers, straight from the kitchen.

Will it get stuck in my teeth?

No. That was the whole point. Oats made the early versions too hard, so this one is soft all the way through.

Is it actually filling?

That was the other goal. Squash, almond flour and eggs make it the kind of cookie that holds you over, not one you need five of.

What do they taste like?

Pumpkin bread in cookie form. Soft and cakey, with little crunchy bits of cocoa nib all through.

Why are they all different shapes?

Every cookie is scooped by hand, so no two come out the same. The flat ones and the tall ones taste exactly alike.

How do I keep them?

In a sealed container on the counter for a couple of days, or in the freezer for longer. A few seconds in the microwave brings one back to warm.

What's in them?

Buttercup squash, cocoa nibs, almond flour and eggs. The full ingredient list goes up on the shop page when it opens.

I have an allergy. Are they safe for me?

They're made with almond flour and eggs, so they're not for anyone with a tree nut or egg allergy.

When can I order?

We're launching soon. Pre-order with your email and you'll hear the day the shop opens.

Where do you ship?

To the US and Canada for now.

Does pre-ordering cost anything?

No. It's just your email. You only pay when you place a real order.

Launching soon

Save me a cookie.

Pre-order with your email and you'll be first to know when the shop opens.