♥ baked in st. petersburg, florida

warm, handmade,
gluten-free
on purpose.

small-batch cookies and cakes from a quiet kitchen on the gulf coast. order by friday, pick up saturday morning — still warm.

see today’s bake

GFon purpose

est.2019

♥ baked fridaymade gluten-free, on purposeorder by 5pm thursdaypickup saturday 9–24th st & central, st. petesmall batch · big love

today’s bake

updated saturday mornings.last call at 2pm.

brown butter chocolate chipfavorite
deep cocoa puddles, browned butter, flaky salt. the one i started with.
$3.50
salted tahini chocolate chunknew
stoneground tahini, 70% guittard, sesame seeds, generous salt.
$3.75
lemon cornmeal shortbread
meyer lemon zest, fine cornmeal, vanilla bean. crisp at the edges.
$3.00
snickerdoodle
cinnamon-sugar all the way through. buttery, slightly chewy.
$3.00
olive oil & flaky saltsold out
tuscan olive oil, vanilla, maldon. quieter than it sounds.
$3.25
peanut butter blossom
virginia peanut butter, hershey's kiss, sugar coat. a small joy.
$3.50
ginger molasseslast 4
fresh ginger, blackstrap molasses, rolled in raw sugar. crackle top.
$3.25

three layers of butter, no flour.

the brown butter, no. 04

this week’s cookie

brown butter chocolate chip — gluten-free, baked friday.

i brown the butter until it smells like hazelnuts. the dough rests thirty-six hours so the flour blend can drink. one tray at a time — edges crisp, middle still molten. it’s the cookie i started with, and the one i’m still trying to perfect.

browned butterguittard 70%maldonvanilla beangf flour blend36 hr rest

$18 / six · $34 / dozen

order, wait, devour.

i bake to order, in small batches.no surprises, no leftovers.

by thursday 5pm

place your order

browse the week’s menu, pick what you like, choose pickup or local delivery. that’s it.

friday morning

i bake to order

dough rests overnight. cookies go in one tray at a time. cakes are layered the same day. nothing sits.

saturday 9–2

still warm at noon

pickup at the shop or delivery within st. pete. eat the first one on the way home — that’s the rule.

— sarah, friday morning

about the baker

from a small kitchen on 4th street.

i was diagnosed with celiac in 2018. for about a year i mostly missed cookies. so in 2019 i started learning to bake them again — gluten-free, on purpose, not as an apology.

friends asked if they could buy. i said no, then yes, then okay only if you bring back the tin. six years later the kitchen is bigger, the recipes are better, and the rule hasn’t budged: real butter, good chocolate, time enough to rest the dough.

i bake fridays. i sell saturdays. i answer every email. if you’ve been looking for gluten-free that doesn’t taste like an apology — hi.

— sarah

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the menu drops wednesdays at 9am.

subscribers get a thirty-minute head start before pre-orders open to the world. no spam, just cookies — and the occasional cake.

warm, handmade,gluten-freeon purpose.