Returning to Australia after 6 years in New York, founders Maggi Miles and Gary Lines drove up the East coast of Australia until they found the idyllic Byron Bay. Using the old farmhouse stove in her country cottage, Maggi experimented with ingredients to create a white choc chunk and macadamia nut cookie and triple choc fudge cookie which are still some of the company's top selling cookies today.
With customers insisting on calling the products ‘those cookies from Byron Bay’ the company name officially changed to Byron Bay Cookie Company in the late 1990s. Since then Byron Bay Cookies have become an international bestseller in over 30 countries worldwide, picking up awards for their quality and taste. We now bake over 50 million cookies a year, sell in over 40 countries world-wide and have picked up awards from all over the globe.
In 2007, wanting to keep with the company’s green credentials and use as many locally sourced ingredients as possible, Byron Bay Cookie Company signed a deal with one of the UK’s most prestigious bakeries to produce the cookies in the United Kingdom.
The move to being baked in the UK meant that they could be certified by The Vegetarian Society as they now contained only free range eggs. Byron Bay Cookie Company have also searched all over Europe to find a candy covered chocolate bean that is free from cochineal and gelatine which has resulted in the ever popular Dotty® and Clowning Around cookies being able to gain Vegetarian Society approval. The gluten free range has also been approved by Coeliac UK and displays the Cross Grain Symbol.