About the Cookies…
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I strive to use the best possible ingredients in my recipes. Most cookies feature organic wheat flour, organic cane sugar and/or organic brown sugar, and pasture raised eggs (stay tuned, chicken news forthcoming). I also believe strongly in the importance of good butter, usually Kerry Gold or similar European brand.
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That said, my cookies feature a wide variety of decadent, over the top mix-ins and toppings, so sugar and candy are staples in this kitchen.
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All cookies are hand scooped, rolled, and weighed for uniformity. Before baking, cookies range in weight from 2.5-3.5 grams each, with some of the lighter cookies growing in size with the addition of over-the-top toppings (think the hot cocoa cookie which features a marshmallow covered in milk chocolate).
And the Baker…
Hi, I’m Sara. I started Cumberland Crumb in October of 2025 after receiving my home food processor (cottage bakery) license from the state of Maine. What started as a small cookie stand in my driveway has evolved into this growing cookie chaos!
I’m a stay-at-home mom with a lifelong sugar addiction and a kitchen that’s rarely cookie-free. I don’t have formal pastry training—unless you count years of “just one more batch”—but I do have a deep love for baking and a serious commitment to making treats that bring smiles to the people I love… and now, hopefully, to you.
Before cookies took over my countertops, I worked in nursing and midwifery, which means I’m very serious about clean kitchen practices and food safety.
My taste testers include my wonderful husband and our four amazing kids, who have graciously endured years of “experimental” baking. At this point, the only way to prevent my house from being completely buried in cookies is to share them with the world. Honestly, my husband insists.
So here we are: homemade treats baked with creativity, joy, and just the right amount of sugar-fueled enthusiasm.