Clotilde is a family name. It came to my mother from my grandmother, Edmée Clotilde Renée de Montmollin, who taught me to cook. Her precision and style still shape everything I make.
I'm Swiss American, from the French-speaking side of Switzerland, and I grew up believing good butter can fix almost anything. I still do.
Clotilde Cooks is a small-batch bakery built around cookies done properly: organic ingredients, pasture-raised eggs, real butter and no shortcuts. Everything is baked by hand in limited quantities, so every batch gets the attention it deserves.
I bake because a good cookie is one of the simplest ways to make someone's day. Handing over a box and watching someone light up never gets old.
New bakes arrive as limited drops. For birthdays, gatherings or anything worth celebrating, send me a special request.
