Provenance

In art history, provenance is the documented history of an artwork—who owned it, where it's been, what makes it authentic. We apply that same principle to our cookies. By working closely with our farmers and purveyors, we trace ingredients back to their source, creating a documented path from farm to finished product. It's how we ensure quality, transparency, and a story worth savoring.

Wild Caught Cookies

Blue Hill

A pioneering farm-to-table restaurant in the Hudson Valley where Chef Dan Barber has spent decades championing seasonal cuisine and regenerative agriculture. Their 80-acre working farm at Stone Barns is a living laboratory for sustainable food innovation.

Ingredients: Rye Flour

Brooklyn Granary

Founded by former Blue Hill baker Patrick Shaw-Kitch, this Gowanus mill stone-grinds whole grain flour from regenerative Northeast farms. Every batch is milled fresh using traditional methods that preserve the flavor and nutrition modern milling strips away.

Ingredients: Einkorn Flour, Expedition Flour, Spelt Flour

Stone Barns Center for Regenerative Agriculture

A nonprofit farm and education center founded in 2004 on the historic Rockefeller estate. They’re driving innovation in regenerative farming—building soil health, training the next generation of farmers, and proving that ecological agriculture can feed communities well.

Ingredients: Winter Carrots, Rye Flour

Row 7 Seeds

A seed company co-founded by Chef Dan Barber that puts flavor first. By bringing chefs, plant breeders, and farmers together, Row 7 develops vegetable varieties bred for taste, nutrition, and resilience—proving delicious food can start with a better seed.

Ingredients: Koginut Squash, Honey Patch Squash

Eat Fire Farm

A small regenerative farm on Nantucket run by artists-turned-farmers Dylan and Caroline. They specialize in perennial herbs, solar-evaporated sea salt, and crops that enrich the soil year-round—growing what others aren’t to bring diversity to their island community.

Ingredients: Sea Salt