we’re excited to continue our partnership with Willow & Fern Bakery for a third season. Founded by pastry chef Alevia Wolfe, Willow & Fern blends thoughtful technique, seasonal ingredients, and nostalgic flavors. PECAN PIE COOKIE Plant-Based, Allergens: Gluten, Tree Nuts A cookie built around toasted pecans and caramelized sugar, taking one of the most recognizable American holiday pies and translating it into a cookie. CHOCOLATE CHUNK + GOCHUJANG CARAMEL Plant-Based, Allergens: Gluten A familiar chocolate chunk cookie with a gochujang caramel that adds sweetness, salt, fermented depth and gentle chile heat. The idea isn’t to make a spicy cookie. Gochujang works as a deeper caramel seasoning, extending the roasted and fermented flavors underneath the chocolate. SNICKERS COOKIE Gluten-Free, Allergens: Egg, Dairy, Peanuts Chewy, salty, chocolatey and candy-bar inspired, with peanut nougat chocolate mochi.