In 2019, Maya Chen and Sofia Reyes slipped 12 trays of brown-butter cookies into a 600-square-foot Brooklyn kitchen and asked a single question: why does every cookie taste like it was made for someone else? Six years and 3.2 million cookies later, the answer is still on the rack.
A operations-minded optimizer and a CIA-trained pastry chef, baking side-by-side since a Williamsburg apartment with one stand mixer and a borrowed oven.
Maya runs the kitchen floor, the packers, and every corporate gifting order that leaves Wythe Avenue. She built the 48-hour shipping playbook that keeps 92% of orders carbon-neutral and on time.
“I wanted a cookie that tasted like the one your best friend made on a Sunday — except she made 400 of them this week and shipped them to your office.”
Sofia trained at the Culinary Institute of America and developed all 24 signature flavors — from Sea Salt Brownie to Toasted Honey Lavender. She still tastes every batch before it ships.
“Brown butter isn't a flavor trend. It's patience. We toast the butter until it smells like toasted hazelnuts, then we build the cookie around that smell.”
Six dates that turned a 600-square-foot apartment kitchen into a 27-person bakery with a corporate gifting list of more than 380 companies.
Maya and Sofia bake their first 240 cookies out of a Williamsburg apartment kitchen, hand-delivering to four coffee shops in the neighborhood.
The team moves into the current Wythe Avenue bakery, builds the 48-hour brown-butter shipping method, and lands the first 12 corporate gifting accounts.
The Brown Butter Bite earns the national spotlight. Orders scale to 18,400 cookies per week in Q4, and the team grows to 27 full-time bakers, packers and care specialists.
FlipinGood wins the 2024 Specialty Food Association Sofi Gold for Best New Dessert, crosses 14,800 verified Trustpilot reviews at 4.9/5, and passes $187,400 in cumulative donations to City Harvest since 2020.
There is a moment, about four minutes into toasting butter in a copper pot, when the foam subsides and the milk solids turn the color of a polished hazelnut. The kitchen smells like toasted caramel, roasted pecans, and warm pastry. That smell is the foundation of every cookie we ship.
We build the dough around it: a higher ratio of brown butter to sugar than almost any bakery in the country, a 24-hour rest so the flour absorbs every nuance, and a bake that finishes just past the edge of done — so the center stays soft for the four days it takes to reach your door.
Then we cool, pack and ship inside 48 hours. We do not freeze. We do not flash-ship from a warehouse. Every cookie in a FlipinGood box left a real oven in Brooklyn within two days of arriving at yours.
24 chef-developed flavors. One brown-butter method. Zero shortcuts.
That is what a $40–$80 gift box is actually paying for.
A small crew, a lot of butter, and zero frozen dough — shot on a Tuesday morning in the kind of light that makes flour dust look intentional.
Press-validated since 2019. Ready when you are.
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