Ingredients & Sourcing
Thoughtful Ingredients, Chosen with Care
At Twelve Moons Baking, ingredients matter. Every cookie is baked from scratch using simple, familiar ingredients because the best cookies don’t need shortcuts.
Whenever possible, we source ingredients locally and regionally, supporting producers who care about quality as much as we do. Baking in small batches allows us to pay close attention to freshness, flavor, and consistency.
What You’ll Find in Our Cookies
Real Wisconsin butter: Weyauwega Wisconsin Grade A butter. We are not surprised that it won first place at the Wisconsin State Fair.
Fresh, cage-free Wisconsin eggs: S&R Grade A large cage-free brown eggs from the Schimpf Family Farms near Whitewater.
High-quality locally fresh-milled Wisconsin flour: Meadowlark Community Mill Organic All Purpose Bolted Flour containing Organic Champlain Hard Red Winter Wheat grown by Meadowlark Organics in Ridgeway, Wisconsin.
Pure triple strength vanilla: Cathy’s Pure Vanilla Extract, made just north of Madison, Wisconsin.
Wisconsin milk: Sassy Cow Creamery milk from Baerwolf family third-generation farmers in Columbus, Wisconsin.
Wisconsin honey: Wilson’s Honey Farm fine Wisconsin honey, which placed first in the cut comb honey category at the 2026 North American Honey Bee Expo championship.
Wisconsin cranberries: Verona Valley
Wisconsin cherries from Door County
For every type of cookie we offer, at least 50 percent of the cost for ingredients comes from Wisconsin products. Choosing local ingredients helps ensure better flavor and supports the community that supports this bakery.
Allergen Awareness
Cookies are baked in a home kitchen that uses common allergens, including:
Wheat
Dairy
Eggs
Nuts
While we take care in handling ingredients, cross-contact is possible. Twelve Moons Baking is not an allergen-free kitchen. If you have questions about ingredients in a specific cookie, we are always happy to help.
