Hey there, foodies & flavour seekers—welcome to The Good Cookie.
 

I'm Liz, the woman behind the Good. Founder, Flavour Architect, and unapologetic ingredient snob.
 

The better an ingredient is grown or raised, the better it tastes—simple as that. I care where my ingredients come from because food grown with integrity doesn’t just taste richer—it is richer. In flavour, in story, in impact. Regenerative and sustainable farming isn't a trend to me—it's how I vote. This is food with a conscience, and yes, it’s also my kind of activism.
 

My roots are in the culinary world, but like many of us, lock-down had other plans. I found myself reaching for cookies—something I could create at home and wildly expressive.  I brought my farm-to-table ethos into into my bakery—and a cool thing was born.

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From day one, I set out to make a cookie that had standards. A little more grown up, a little more seductive. When someone took a bite at my very first market and blurted, "This is no ordinary cookie," I knew I was on to something.

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I'm meticulous about sourcing, but not obsessive. Perfection is a myth. I’m always learning, always choosing the best option that’s within reach. That might mean organic, local, regenerative—or better yet, getting to know my growers and makers firsthand. I’m compelled by the story.
 

Almost everything I use is made from scratch, because that’s the only way I can stand behind it. This is slow baking with purpose. This is elevating the humble cookie to something worthy of reverence.

Each recipe, every clever name, every craveable flavour—that’s me, letting my creativity off the leash.
 

This is The Good Cookie.

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