Started by Two Kids. Carried On by the Whole Family.
One Santee summer, a folding table, and a first batch of cookie dough that never came back from the neighbors. We've been baking to keep up ever since.
How It Started
It began at the kitchen table with a business plan written by two kids. Amélie and Indiana wanted to bake cookies and sell them — and put the money toward investing accounts and a proper summer. Butter on the counter, chocolate chips in the measuring cups, a folding table out front, and a batch of cookies that sold faster than two bakers could make them.
The neighbors didn't just buy once — they came back with friends. Word of a good cookie travels, and by summer's end demand had outgrown what two bakers could produce between swim practice and dinner. So Mom stepped in first, then Dad. Not to take over — to keep up.
The rule they set that first summer still governs the menu: every new cookie starts as one of the kids' ideas, survives the family taste-test, and earns its permanent place by the votes you cast on our community flavor board.
Baked by Our Kids, Run by the Family
On a bake night the kitchen runs like a small factory with very short shifts. Amélie drafts the flavor plan while Indiana mixes and scoops and the first trays go in. Mom keeps the ovens rotating and inspects every dozen before it's boxed. Dad runs the label printer and maps the delivery route. Nobody here is an employee. Everybody here is family.
Amélie
Co-Founder & Head of Flavor Development
Dreams up every new cookie on the menu and runs the taste-tests that decide what ships. Nothing earns a spot on the menu without her yes.
Indiana
Co-Founder & Head of the Mixing Station
Measures, mixes, scoops, and pulls every tray from the oven — and sends back any cookie that comes up pale.
Mom
Production Lead
Runs the bake nights that keep every order on schedule, from first dough ball to the last cool-down rack. Every dozen passes her inspection.
Dad
Operations & Delivery
Keeps the orders moving, manages the packaging line, and drives the weekend delivery runs across San Diego County.
Behind the Bakery
Flour hits the counter. That's how every batch starts.
Dough you have to touch to trust.
The rolling pin does more work than any machine here.
Boxes lined up, waiting for the weekend delivery runs.
Flour-dusted counters are the mark of a real bake night.
Where It's Going
What started as a summer fundraiser is becoming a real bakery. The roadmap is still written by the kids: more community-voted flavors every season, the Cookie Club subscription that lands a dozen on doorsteps every month, wholesale counters at local cafés, and cookie gifts for companies across San Diego. The dream Amélie and Indiana won't let go of: shipping Lyons Cub cookies well beyond San Diego County.
Through all of it, the recipe stays the same: small batches, real butter, premium chocolate, and a family that signs its name on every box.
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Proudly Veteran-Owned
Certified Service-Disabled Veteran-Owned Small Business