Sweet Bee Bakeshop grew from my love of fresh-baked, delicious cookies. After years of making cookies for friends and family, I am pleased to now share them with you!
Fresh, hot cookies straight out of the oven are one of life’s big pleasures. But it’s not only hard to find the time to make homemade cookies, it’s difficult to source the best ingredients. Sweet Bee Bakeshop offers delicious, premium-quality cookie dough to keep in your freezer, ready to bake anytime you’re in the mood for a freshly baked treat.
The dough is pre-scooped into individual balls to make your life easier, and each scoop bakes into a big cookie that’s over four inches in diameter. Bake one cookie at a time or the entire batch!
The parchment paper included in every bag of Sweet Bee Bakeshop cookie dough is coated in silicone instead of quilon. Most parchment paper on the market is coated in quilon, a chemical containing chrome – a heavy metal – which might leave trace heavy metals on the foods. Because of these uncertainties, I chose silicone parchment paper for the Sweet Bee Bakeshop products. The reason that the majority of parchment paper is quilon-coated is because of the cost which is substantially lower than silicone. Another benefit of our parchment paper is that silicone-coated paper can be reused several times as long as you wipe off any grease before baking cookies again.
I love to bake and eat cookies–from traditional flavors to ones I dream up. I make all of the cookie dough by hand and in small batches. I hope that you enjoy my cookies as much as my friends and family do.
When I was thinking of a name for my new business I kept coming back to my own name because it suggests the personal nature of the product. As we worked on the artwork though, something kept nagging me but I couldn’t put my finger on it. I was using my name as a monogram and realized that it was the monogram that didn’t adequately represent the product so I started to think of nicknames I have had over the years.
Growing up, my family always called me “Sweet Baby Claire”. And when my husband and I met in college, he started calling me “b” and “sweet b”. Back in the day of hand-written letters and notes, his always started with “b”. The nickname has stuck for over 20 years and now his e-mails and texts always start with “b” or “sweet b”.
I started ruminating on that nickname and quickly translated the “b” to “Bee.” The logos started incorporating bees and I just loved how they looked. One night as we sat around the dinner table, the family passed around the latest iteration of the logo and we knew we had it and we enthusiastically settled on Sweet Bee Bakeshop.