What’s
inside.
Six ingredients. Three steps. Zero shortcuts. Everything that goes into a Batch69 cookie is chosen on purpose — and shaped by hand.
Great cookies start
with honest ingredients.
We don’t hide behind marketing. A cookie is simple: flour, butter, eggs, sugar, chocolate, salt. What makes one cookie great and another forgettable is where those things come from and how you treat them.
We source from suppliers we trust, refuse compound chocolate, never freeze dough, and shape every single cookie by hand. It’s slower. It’s harder. It’s why the daily amount is limited. It’s also why they taste the way they do.
No preservatives. No factory shortcuts. No compromises.
No shortcuts.
No compromises.
Everything we make is gluten free and coeliac safe. One kitchen, one standard — no exceptions.
All our cookies are made with 100% gluten-free flour from the Koolmees farm — the local farm we buy from directly. Quality starts before the bowl.
We only use eggs from ethical suppliers. No factory farming. Free-range, traceable, real. The difference shows in every bite.
We use high-cocoa Belgian chocolate — because waxy compound chocolate is an insult to a cookie. Never compromised on this. Never will.
Local dairy. Real butter. The kind that smells right the second it hits the warm pan. It makes the edges crispy and the centre gooey — exactly as intended.
Fleur de sel, not table salt. A small detail that makes an outsized difference. The crystals you feel after the first bite — that's intentional.
No machines. No batch-frozen dough. Every cookie is shaped by hand, every single day. That's why the amount is limited. That's why they taste the way they do.
Crispy outside.
Gooey inside.
Always.
When the ingredients are right and the process is respected, the cookie does the rest. Edges that snap. Middles that pull apart. Chocolate that melts at the first bite — not after it.
Eat them warm. That’s not a suggestion.
Now you know.
Come try them.
Wednesday to Monday, 11:00 to 17:00. Two bakes a day: 11:00 and 15:00.