Next drop announced · #001 · Sat Oct 24
Concord Cookie Drop

Concord, TN
Small batch

No schedule.
Just good cookies.

[PHOTO: real CCD hero shot]
Catch the drop
01 / The dropAnnounced

#001

Sat Oct 24

Time
TBD
Where
TBD
Lineup
TBD
Price
TBD

Mark your calendar. Details land here as they're locked in.

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02 / How it works

What the hell is a cookie drop?

  1. 01Baked when Dad has time.
  2. 02When they're ready, catch the drop.
  3. 03First come, first served.
  4. 04When they're gone, they're gone.

No fake scarcity. Small batches are just what one dad and one kitchen can handle. And every batch has to get past two very honest, very short critics.

03 / The goods

Current R&D lineup.

Not every cookie makes every Drop.

[PHOTO: Charlie Chip]
Browned butter chocolate chip

Charlie Chip

Crisp edges. Thick, soft, chewy center. An unreasonable amount of milk and dark chocolate. Just enough flaky salt.

[PHOTO: Oatmeal]
An oatmeal cookie. On purpose.

Oatmeal

Hand-toasted oats. Crisp, browned edges. Soft, chewy center. No raisins. No chocolate. No distractions. Just an incredible oatmeal cookie.

[PHOTO: Bramble-ADE]
Blackberry + lemon

Bramble-ADE

Zesty lemon. Tart blackberry. Soft, chewy center. Sweet, bright, and just weird enough. Turns out blackberry and lemon make one hell of a cookie.

[PHOTO: Banana Cobble Top]
Banana bread + pecan-oat cobbler

Banana Cobble Top

Big, ripe banana flavor under a craggy, buttery pecan-oat cobbler top. Because plain banana bread was doing just fine.

04 / R&D

Perfect the cookie.
Earn the weird.

The cookie has to be great on its own before anything goes on it. Glazes, crumbles, drizzles: those are there to make a great cookie better, never to rescue an average one. Get the base right first. Then we get weird.

[BROWNED BUTTER]
[THE SCALE]
[TEST BATCHES]
[TASTING SHEETS]

Serious about the cookie. Not particularly serious about ourselves.

05 / The baker

I'm Charles.

[PHOTO: founder / process]

I have a wife, two boys, a full-time job, and a beer brewing background that ruined me for doing anything casually. So when I started baking cookies, I didn't just bake cookies. I got fixated. Figuring out how to brown butter in bulk batches. Learning how ingredients and leavening play off each other. Building an entire R&D process and running test batch after test batch for every potential recipe. For cookies. Turns out great baking is equal parts art and science, and I can't leave either one alone.

But the real reason I turned this new hobby into a business is my boys. I want them to see what hard work and creativity actually look like: having an idea, getting it wrong, fixing it, and building something real. To feel the pride of making something from nothing. And I want us to make lasting memories doing it all together.

The cookies are the product.
The boys are the point.

06 / Home

Historic Concord, Tennessee.

[PHOTO: Concord village]

Concord has been here since 1854: railroad town, marble town, and once the second-biggest community in Knox County. Back then, locals competed for the best home-baked cakes, pies, and biscuits. I'm just picking the tradition back up. With cookies.

We love living in this neighborhood. If Concord Cookie Drop adds even a little something to its already incredible charm, that's a win.