Why we bake to order, and what that means for you

Most biscuits you buy have been sitting somewhere for weeks. Ours have not.

Baking to order

When an order comes in, we bake it. That usually means dispatch the next day, and if the order arrives early enough, often the same day. It is slower than pulling a box off a shelf, and that is the point — the crispness we work for is at its best in the first days after baking.

It also means we are not guessing. We are not producing a month of stock and hoping it moves. Every tray that comes out of the oven already belongs to somebody.

What it changes

The texture, mostly. An Anzac biscuit made without egg keeps well — that was the whole point of the original recipe — but it softens gradually over time. Baked fresh, you get the snap. Weeks later you get something pleasant but different.

If you are ordering for an event, tell us the date rather than ordering early. We would rather bake closer to the day.