34 Years Young!

They say it’s your Birthday, it’s our Birthday too!
We opened up shop in downtown Santa Cruz in 1980 and we’ve been baking ever since!
Come by 1203 Pacific Ave, wish us a Happy Birthday and get a FREE COOKIE!!

Michelle Riddle April 2011 043 (1)

5 Interesting Facts About Pacific Cookie Company

Pacific Cookie Company has been in the cookie business for over 34 years, and there might be some things you didn’t know about us that we had to share!

PacCookie 7

  1.  Even though we are known as Pacific Cookie Company, our business license says The Pacific Cookie Company.
  2. The oven we use in our retail store in Downtown Santa Cruz is the same oven we’ve been using since 1980.
  3. Tom Grant won a cookie naming contest we held for a new cookie we were debuting, that cookie is now known as Almond Joe. The cookie was even christened by a Methodist Minister named Clyde Vaughn from Aptos Community Methodist Church, making Almond Joe our most sacred of flavors!
  4. Our first flavors were Oatmeal Raisin, Chocolate Chip, Chocolate Chip with Walnuts, Peanut Butter and Peanut Butter Chocolate Chip.
  5. Our tip bowl at our retail bakery in Downtown Santa Cruz is filled with water because people kept stealing it right off the counter!


Happy Birthday Cher!

Meet Cher!


Most of you already know our favorite manager who holds it down at our bakery on 1203 Pacific Ave., but we wanted to share some fun facts so you can get to know her a little better.

Today is her birthday (Happy Birthday Cher!!)

Favorite Cookie: My favorite warm cookie is Peanut Butter, my favorite day old is Almond Joe and my favorite Chocolate Dipped cookie is a Coconut Macaroon.

Favorite place in the world: Yosemite

Favorite Music: A lot of everything, from Michael Jackson to Pink to Bruno Mars.

Favorite Food: Watermelon, her father’s cioppino and Shoppers Corner’s marinated skirt steak.

Cher was our first employee in 1980 at 19 years old.

Claim to fame: Met and baked Oatmeal Cookies (without raisins or chocolate chips) for Clint Eastwood  when he was filming Sudden Impact in downtown Santa Cruz.

Expert at crochet, has been crocheting since she was 12 years old. Loves to garden and walk.

Married to her husband for 28 years, together officially for 31 years.

Santa Cruz High alumni.

She’s a lot of fun and really loud!

Coached little league baseball.

All three of her children have worked for her at Pacific Cookie Company.

She is expecting her first grandchild and her son Evan is getting married next year!

Loves working downtown because she gets to see everybody and she knows just about everybody.

She doesn’t plan on leaving Pacific Cookie Company any time soon because she loves her job!

Conquer Baking at High Altitudes

high altitude baking

Photos by Kady Olin and Caitlin McCarrick

What would go better with some hot cocoa or a hot toddy than a warm fresh baked cookie whether you’re up in the high Sierras of California or the Rockies in Colorado? 

The hard part however is conquering baking in high altitudes, the end results are typically MUCH different than baking at sea level. The reason for this is that there is a reduction in atmospheric pressure a.k.a. less air pressure. Less air pressure causes yeast to overreact and water to boil more quickly, thus evaporating at a quicker speed in the oven. This evaporation can cause your baked goods to be much drier, add on top of that the fact you are in a drier climate and you’re in for some sweets that will need to be accompanied by a few glasses of milk just to take down.

If you are vacationing in the mountains this winter/spring or are lucky enough to call some of these beautiful places home,  we’ve got some handy tips that we found in one of our favorite cook books, Baking Illustrated, that we would love to share with you. Good luck and bake on!

high altitude bakingchart