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Andrea Christensen didn’t set out to build a cookie business - it found her.
When the pandemic hit, Andrea suddenly had time. What started as baking for fun (something she’d always loved) quickly became an obsession with one goal: creating the perfect soft-baked cookie. As a self-taught baker with a science-minded approach, she leaned into experimentation, testing, and refining until every detail felt right.
She began sharing her cookies on Instagram with friends and family. Then strangers started asking for them. Within months, she launched a website and what had once been a hobby quietly turned into something much bigger.
The process wasn’t simple. It took two years to develop her recipes at home, and moving into a commercial kitchen meant starting over again. There’s no secret ingredient - just high-quality components, technique, and an almost obsessive level of intention. Andrea won’t put anything out into the world unless she truly loves it.
That same mindset shaped her business. A rotating menu came from necessity - simplifying operations, reducing waste, and creating excitement week to week. What began as a solo operation has grown into a team of nearly 60 people, multiple locations, and a community that shows up not just for cookies, but for the experience around them.
Andrea shares what it means to build something from instinct, how flavour development became one of her favourite parts of the process, and why learning to let go as a leader might be the hardest step yet. This is a story about patience, precision, and finding your path - even if it wasn’t the one you planned.
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