My prices have increased to $66 per dozen, or $5.50 per cookie. I know that might sound high, but honestly, it’s a great deal! First, let’s talk about the current cost of groceries. Plus, most cookie creators charge extra for design intricacy, size, thickness, and the number of colours used. I simply don’t have the time or the desire to get bogged down by those details, and I don’t want to limit my creativity based on someone else’s budget. My goal is to always create the most delicious and detailed cookies. So, what you see is what you get, and that includes all the details! You’ll receive beautifully detailed cookies that are approximately 5/16” thick and 2”x3” in size (this size can vary slightly depending on the shape). If you check out my gallery, you’ll see that all those cookies cost the same price for a dozen. Another way to think about it is that my cookies are comparable to cupcakes or cakes, but they’re much less messy, make easy party favours, and you can easily freeze them for a future treat.

I’ve always heard from people that if a cookie looks nice it doesn’t cut it with taste or the cookie is delicious but the design falls flat. You won’t have have problem with me! You get the best of both words, I deliciously tender cookie that will fit right into any special occasion with their designs.

Key Health Benefits of Sourdough May Improve Digestibility: The natural fermentation process uses wild yeast and lactic acid bacteria to break down some of the complex carbohydrates and proteins, including a portion of the gluten, found in flour. This makes authentic sourdough bread easier for many people with mild gluten sensitivity to digest, though it is not a gluten-free food and is unsafe for individuals with celiac disease. Lower Glycemic Index (GI): Fermentation alters the starch structure of the bread, resulting in a lower GI than most commercial breads. This means glucose is released more slowly into the bloodstream, helping to prevent sharp spikes in blood sugar and providing sustained energy. May Increase Nutrient Absorption: Grains contain phytic acid (an "anti-nutrient") which binds to minerals like iron, zinc, and magnesium, preventing their absorption. Sourdough's acidic environment and long fermentation break down these phytates, making the minerals more bioavailable for your body to absorb. May Support Gut Health: Although the beneficial bacteria typically don't survive the baking process, the fiber and resistant starches produced during fermentation act as prebiotics, which are the food source for beneficial bacteria in your gut. A healthy gut microbiome is linked to improved digestion, immune function, and potentially better mental health. May Aid In Weight Management: Sourdough tends to be more filling than conventional bread due to its fiber content and slower digestion, which can help control appetite and support weight management efforts when consumed in moderation. As I’ve gotten older, I’ve noticed increasing food sensitivities. I’ve had to eliminate yeast breads from my diet, but I missed their delicious taste. Switching to sourdough has significantly improved my gut health and I don’t feel so weighed down. A little goes a long way!