FAQ

Text me at (843) 555-0142. On a product page, choose an item, set the quantity when it’s shown, tap Text Miranda to order, and I’ll confirm the details before baking.

• Funfetti — I fold rainbow sprinkles into a soft vanilla cookie.
• Chocolate Chip — I brown the butter and load every cookie with melty chocolate chunks.
• Red Velvet — I add a cocoa kiss and plenty of white chocolate chips.
• Peanut Butter — I make this fork-pressed classic with real roasted peanut butter.
• Double Chocolate — I bake a rich cocoa cookie packed with chocolate chunks.

Cookies are baked to order after your order comes in. Nothing sits on a shelf.

Cookie boxes ship free anywhere in the US.

I ship Monday through Wednesday so your cookies never wait over a weekend.

Transit is 1–3 days anywhere in the US.

I bake cookies to order and ship Monday through Wednesday, so they arrive soft and fresh after 1–3 days in transit.

Keep them in an airtight container at room temperature. They’re best fresh, but they keep well for about a week.

Yes. Wrap them well, freeze for up to about 3 months, and let them come back to room temperature before serving.

The crust is at its best the day you pick it up, when the loaf still has that fresh-baked crackle. I store a cut loaf cut-side down on a board, or tuck it into a paper bag if it needs to sit overnight. To wake the crust back up, warm the loaf in a 350°F oven for about 10 minutes before slicing.

Biscuits are at their best warm from the oven, and I like mine with honey, jam, or a pat of butter. Once they are cool, tuck any extras into an airtight container and keep them at room temperature for a day or two. Bring them back in a 325°F oven until the centers are soft and the tops feel flaky again.

I like to let the dough sit at room temperature for 30–60 minutes, until it feels relaxed and easy to handle. I get the best blistered crust at 475–500°F on a preheated steel, stone, or upside-down sheet pan, about 8–12 minutes.

Breads, biscuits, and pizza dough are local pickup in Murrells Inlet, SC.

Text me and I’ll confirm timing before I start your batch.

Every batch is baked or proofed to order, so sales are final and returns are not available after ordering. If you need to change timing or details, text me before I start your batch.

Text me and I’ll take care of it.

Everything is baked in my home kitchen, which also works with wheat, dairy, eggs, and peanuts — text me about allergies before you order. For a custom flavor box, just send me a message and I’ll take care of it.