Butter is a bespoke cottage food bakery in Benton Harbor, Michigan, specializing in handcrafted shortbread cookies, elegant vegan cupcakes, gluten-friendly scones, and seasonal baked goods designed for gifting, gathering, and beautiful everyday moments.
Created in small batches with exceptional ingredients—including European cultured butter from Vermont Creamery, premium flour from King Arthur Baking Company, and herbs and edible flowers grown at Handsown Farm—every bake is made with intention, quality, and care.
Butter is Michigan Cottage Food Certified, ServSafe Certified, and committed to compostable packaging and values-aligned sourcing.
Local pickup available in Benton Harbor and throughout Southwest Michigan.
Baking is memory, hospitality, and ritual.
Butter was created from the belief that ordinary moments deserve extraordinary care.
A shortbread shared with afternoon tea.
A seasonal gift box for someone you love.
A vegan cupcake that makes a celebration feel unforgettable.
These are small luxuries—but they matter.
Every recipe is made slowly, intentionally, and with deep respect for ingredients, beauty, and the people gathered around the table.
As a Michigan cottage food baker and ServSafe-certified food handler, I believe trust is part of the recipe. Premium ingredients matter. Small batches matter. Hospitality matters.
Many herbs and edible flowers used in seasonal offerings are grown at Handsown Farm, bringing each bake closer to the land, the seasons, and the Sacred ordinary.
Every batch begins with Vermont Creamery cultured butter—a European‑style butter crafted by fermenting fresh Vermont cream overnight to develop notes of buttermilk and hazelnuts. Vermont Creamery is a Certified B Corporation that introduced cultured butter and goat cheese to America, and it supports more than 17 family farms. I pair that butter with King Arthur flour, America’s oldest flour company and an employee‑owned, Certified B Corporation since 2007. Add pure cane sugar and a pinch of sea salt, and the stage is set.
From this trio of ingredients come my signature shortbread cookies—chewy, buttery and kissed with herbs, spices and edible flowers. I also craft vegan cupcakes made with rice milk and cider vinegar, and seasonal treats inspired by what’s blooming in the garden. Every recipe begins with five ingredients or fewer; each bite is an homage to restraint and imagination.
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