Byron Bay Cookie Company New Addition

words by kobi facto

We all love a good rags-to-riches story – even more so when it’s a local name up in lights!

The Byron Bay Cookie Company started in 1990 in a small country farmhouse in the hinterland of Byron Bay. With an old family recipe in hand, original founders Maggi and Gary started experimenting with local ingredients to bake Cookies for local markets under the name ‘Pickles, Pies & Petticoats’. The result was two deliciously decadent cookie combinations that changed the cookie market forever; White Choc Chunk and Macadamia Nut and Triple Choc Fudge, which are still some of Byron Bay Cookies’ most popular flavours to this day!

It was only a matter of time before the humble cookie operation became too big for the farmhouse stove and production moved to an industrial sized bakehouse in Byron Bay where it remains today.

Packed with only the finest local ingredients and baked to perfection in Byron Bay, it’s no wonder the Byron Bay Cookie Company is baking hundreds of thousands of cookies every week to keep up with demand!

A little bird tells me that fine people at Byron Bay Cookie Company are sending up a special delivery of their delicious cookies just in time for our Palm Springs Mother’s Day event. Every guest at the High Tea event will receive a complimentary Byron Bay Cookie in their goodie bag. 

To add to the excitement, Byron Bay Cookie Company have just partnered with one of Australia’s leading culinary ambassadors, acclaimed restaurateurs and award-winning authors, Christine Manfield. The partnership will see the introduction of the mouth-watering new Rosella Lamington Cookie!

Renowned chef Christine Manfield says, “Revisiting an old classic is an exciting challenge, and I wanted to develop a cookie flavour that would showcase Australian ingredients.”