The Menu.

The recipe that started it. Single-origin dark chocolate, brown butter, sea salt on top. Crackly lid, fudgy centre, chewy edge — every time.

Brown-butter brownie shot through with crushed sourdough pretzel and a hand-broken toffee shard. Ridiculous in a good way.

Tahini-swirled batter, ribbons of pistachio halva, and Maldon salt. Tastes like the answer to a question you didn't know to ask.

Dark wildflower honey cooked just past sweet, folded with roasted hazelnut praline. Adult brownie energy.

Frozen Ontario raspberries baked through, marbled with white chocolate. Tart, fudgy, slightly aggressive about it.

Dark chocolate base, milk chocolate chunks, white chocolate puddles. For anyone who's ever been told they're "too much."

Deli-sized, half-baked centre, edges that snap. Single-origin chunks instead of chips because we have opinions.

White miso brown-butter dough wrapped around a salted caramel core. Sweet, savoury, a little chaotic.

Peanut butter cookie, raspberry jam centre, peanut brittle on top. Childhood with a credit score.

Brown butter, toasted cornflakes, fat marshmallow pockets. Inspired by a Momofuku memory we never quite shook off.