AVAILABLE IN MINI 3-PACKS OR 6 PACKS.

I set out to make this cookie as corny as can be, balanced by an undertone of leafy, woodsy fig leaf and shavings of tonka bean. The corn comes in four forms: most prominently, in freshly ground Wapsie Valley cornflour, an heirloom variety ground fresh by Brooklyn Granary and Mill.Then, there is freeze-dried corn for extra texture. Thirdly, this bud is filled with a creamy corn and fig leaf custard that begins with Ronnybrook organic milk, fresh farmer's market ears of sweet corn, and fig leaves from my friends at Greene Acres community garden. These infuse over 24 hours before the custard is finished to ensure maximum flavor retention. Finally, the milk-soaked corn kernels are added to the top of the cookies as a finishing touch. The resulting cookie is soft and honey-scented like cornbread, but still chewy like a cookie, with a wonderfully creamy center. A late summer, early fall delight that has become a customer favorite in the neighborhood.

CONTAINS GLUTEN AND DAIRY.