 | About A Dozen Eggs Sugar Cookies | ||||||||
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From Boston to Vermont! After 16 years living and working in Boston, Massachusetts, we have moved our cookie factory to the bucolic splendor of Vermont. We have our own production bakery, plenty of parking and lots of snow! Here we are enjoying a snow day with our dog Lucy.
A Dozen Eggs cookies have been featured on the Food Network’s: Recipe for Success, The Phantom Gourmet, South Boston Online, Boston Magazine and The Boston Globe. A Dozen Eggs cookies have been sold by Ballard Designs and Dean & Deluca. Order today and find out for yourself.
Laura Courtemanche began baking and selling sugar cookies as A Dozen Eggs in 2004. A 2003 graduate of the Cambridge School of Culinary Arts, Laura graduated with the highest honors in her class. She has worked as a Kitchen Assistant for the nationally distributed magazine, Cook’s Illustrated and as the Pastry Assistant for Hamersley’s Bistro in the South End of Boston. Before pursuing her dream of making the best sugar cookies around, Laura worked in retail for eighteen years for several stores including FAO Schwarz and Filene’s Basement. Karla Quinn is a 1996 graduate of the Cambridge School of Culinary Arts. She has worked as an assistant pastry chef at Zebra’s Wine Bar & Bistro in Medfield, MA and Upstairs at the Pudding, formerly of Cambridge. She works part-time icing cookies and helping out with administrative duties. She utilizes her degree in Fine Arts from LaSalle College by designing cookie cutters for A Dozen Eggs. She is also the mother of five children. Dave Morello is a graduate of Boston College with a Bachelor’s Degree in Political Science. He met Laura when she was his Assistant Manager at FAO Schwarz. He works as a dough-maker, baker and all around helper for A Dozen Eggs.
a special thanks to all of our dedicated and talented employees who helped us in Boston... Yvette Taylor is also a graduate of the Cambridge School of Culinary Arts and began working part-time with Laura in 2005 as an icing specialist. Upon completing the Professional Chef’s program in 2006, Yvette started Queen of the Pantry Condiments, artisinal specialty food products with unique and playful qualities in their flavor and ingredients. Her culinary experience spans from cuisines around the Globe, including New Zealand, where she spent 2 years working with local artisans and chefs in the Hawkes Bay wine country. Locally, she works as a personal chef for clients with special dietary needs and gives private cooking classes. Yvette shares Laura’s entrepreneurial spirit and appreciation for cooking with finest ingredients. queenofthepantry.com Nina West is a Massachusetts native, classically trained chef and writer. She spent three years developing (and tasting) recipes at Cook’s Illustrated magazine. Currently, she is working in Massachusetts public schools, toward a Master’s degree in Education and in various local restaurants and food service establishments, like A Dozen Eggs. Erika Bruce, most recently an associate editor for Cook’s Illustrated magazine, has an extensive background in the pastry arts. After graduating from McGill University in Montréal and the Cambridge School of Culinary Arts, she went on to work in several bakeries and restaurants in both the Boston and Bay Areas, including Flour Bakery and Café and Rialto Restaurant in Cambridge. She has also appeared on the popular PBS cooking show, America’s Test Kitchen. Currently, she splits her time creating desserts for Catch Restaurant and running her own wedding cake business, le beau gateau. lebeaugateau.com |
 shipping nationwide
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At A Dozen Eggs, our goal is to make the best sugar cookies around. We use the best ingredients to make sure our cookies taste as good as they look. Our talented staff of cookie artists work to make each cookie beautiful and unique.
Our custom cookies can be created in any shape, size or color and are a fun and unique way to send a gift, brand an event or promote your business. A Dozen Eggs can add your logo or image to the cookies as a special gift for attendees or guests. Our themed cookies come in tins or bagged with ribbon.
