At 22, cookie entrepreneur Krista Nelson already understands the subtle nuances of dinner-party politics. She realizes, for instance, that full-time working parents given the task of bringing a homemade dessert to a dinner might need a little help.
That is why the Ballard native and former Snoqualmie Ice Cream marketing guru launched Krista’s Baking Co., which produces a line of artisan cookie mixes made of organic, non-GMO ingredients. For her best-seller, the salted espresso chocolate chip mix, Nelson hand-scoops into individual baggies: Shepherd’s Grain flour, fair trade Theo chocolate, non-GMO cane sugar and Jacobsen Salt Co.’s Stumptown coffee flake salt.
All you do is add an egg and a stick of butter, bake—and, voilà—gourmet cookies. What impressed us was the texture: fresh and gooey with just the right chew. Nelson, who grew up baking in her grandmother’s home on Camano Island, currently offers five mixes that are available year-round, plus two fall season mixes ($11–$13), and is hard at work on a brownie mix and gluten-free cookie mix.
Nelson makes her mixes after-hours in the kitchen at The Fat Hen, but you can find them around town at Home Remedy, Cone & Steiner and the Theo Chocolate Factory & Retail Store in Fremont. Happy baking.