Stony Brook Cookie Company got its start in 2002 with the help of Nuestra Culinary Ventures, a food entrepreneurship organization in the Jamaica Plain neighborhood of Boston, Massachusetts. In 2007, the company grew beyond its Boston location and opened a
professional kitchen at the Cornell Agriculture & Food Technology Park in Geneva, New York, in the heart of the Finger Lakes Region.
Stony Brook's baking facility is adjacent to the Cornell University Agricultural Experiment Station
and Food Venture Center, which
offers our company a unique opportunity to collaborate with Cornell
staff and faculty to develop new products that make the most of what
Ontario County's thriving agricultural community has to offer --
including local dairy and locally milled flour made with wheat grown
20 miles from our bakery.
We use only the finest
ingredients -- local when available -- including
cage-free, antibiotic-free eggs from an Interlaken New York poultry farm, dairy cooperative butter from Central New York dairies, sulfite-free dried
fruits from Michigan and New York, and chocolate made in Vermont. No preservatives, hydrogenated oils, trans fat,
artificial flavors or colors are used in our cookies. Freshness and
quality are our top priority -- all of our cookies are baked to
order and shipped on the same day.
