Remember the malted milkshake? We baked it into a cookie. Hand-chopped Belgian milk chocolate melts into a chewy, golden-edged cookie with a warm, toasty malt finish. Made in small batches with King Arthur flour, organic brown and cane sugars, and pure Madagascar vanilla.

Our signature bake, inspired by a little breakfast spot in Portland. We spent years perfecting these English muffins in our own kitchen, long before Sour Puss Bakehouse had a name.

Each batch gets a touch of local honey, then rests in the fridge for 36 hours, which builds deep flavor and a subtle tang without a sourdough starter. We shape each muffin in a ring, griddle it for a golden crust, and finish it in the oven. The result is a tall, tender muffin with plenty of nooks and crannies to catch your butter.