About
It starts with the batch
Gilded Batch is a team effort: two girls and one oven. Eddie and Linette are home bakers in Akron, Ohio, with a lot of brown butter. It started the way most of these things do: baking for family, then for neighbors, then for people who kept asking when the next batch was coming.
The cookies are quarter-pounders, browned butter first, real chocolate, sea salt on top. They're mixed and scooped by hand a few dozen at a time, then baked from frozen dough — that's the trick behind the height and the soft middle.
Small batches aren't a marketing angle here, they're the whole method. Every order is baked for the person picking it up. All cookies are thermal-sealed and adhesive-sealed, so they're just as soft when you open the bag.
Homemade, heartfelt, and always baked with love.
Order a batch
Cookie care
Keeping them at their best
All cookies are thermal-sealed and adhesive-sealed. Keep them in the bag at room temperature and they'll stay soft for about a week.
After a week, warm one in the microwave for about 10 seconds and it tastes like it just came out of the oven.
Freezing works too: pop the sealed bag in the freezer, then thaw at room temperature before warming.
A printed care card goes in every box, too.