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Megan Driscoll, Pastry Chef

Megan Driscoll, Pastry Chef

In the Spring of 2012 we opened our very first pastry shop in Los Angeles, Ca. We had a list of confections a mile long but there was always a standout: our unique line of deliciously buttery shortbread cookies. No one was making shortbread like we were and we quickly attracted the attention of cookie lovers everywhere.  We went to work perfecting our recipes and came up with a variety of flavors that we think are the perfect blend of artistry and baking. When life brought us to Nashville, we packed up the shop and brought our passion for butter cookies along with us.  

Our philosophy is simple: things don’t have to be busy or complicated to be good. Our shortbread is made in small batches using only a handful of fresh, all-natural ingredients. We roll, cut, and decorate each batch by hand resulting in a deliciously buttery melt-in-your-mouth cookie with the perfect hint of salt. We take great pride in the quality of our shortbread and know you’ll enjoy eating them as much as we enjoy making them.