Ten years of baking with A Dozen Eggs

Photo by Noella May Pickett

Photo by Noella May Pickett

By Noella May Pickett
Correspondent

MOUNT HOLLY — Iced sugar cookies aren’t just for the holidays. At A Dozen Eggs Bake Shoppe, located in Mount Holly, owners Laura Courtemanche and Dave Morello are still whipping up holiday-themed sugar cookies and much more.

There was no after-holiday break for these bakers. Out from the cold and into a piping hot bakery, Courtemanche, Morello, and their two assistants were working hard on fulfilling an order of meticulously hand-iced snow globe cookies for a client in Los Angeles. With each intricate detail, cookies were quickly transformed from blank slates into little sweet works of art.

“We have had clients say that they have kept their cookies rather than eating them because they are too pretty to eat,” Courtemanche said.

This year marks 10 years since Courtemanche and Morello left the big city of Boston behind them and set out for the Green Mountains to expand their already well-known baking business.

A Dozen Eggs Bake Shoppe has been featured in Dean & DeLuca’s Valentine’s Day catalog, Boston Magazine, Country Woman Magazine, the Food Network’s Recipe for Success, the Phantom Gourmet and several other publications.

“Through this exposure, business exploded and our business became real,” Courtemanche said.

Although their exposure came quickly and by surprise, three years post-conception the husband-and-wife team had not yet nailed down a facility of their own to call their bakery’s home. In 2007, they decided to make their way north and settle into something more permanent. That is when they found home, or what they refer to as, “the train station.”

Beyond making their products from scratch themselves, they define their own true meaning of homemade. “What sets us aside, or what makes us special, is that our bakery is on our property, where we live,” Morello said.

Nestled along Route 103, Courtemanche and Morello transformed the garage located behind their home, the old train station, into their bakery, where they produce approximately 25,000 hand-iced cookies per year.

“We try to keep our ingredients as local as possible,” Morello said. “We source from local farms, and of course we use King Arthur Flour from Norwich, Vermont.”

With a knack for design, Courtemanche is the artistic talent behind the designs, where Morello does the heavy mixing. “I make all the dough and Laura is glued to the table icing each cookie,” Morello said.

Their cookies are not only versatile, they are personal. “We can do just about anything on our cookies, from personalized shapes and sizes, to party themes. We create event favors that can double as a place card, to corporate logos printed on our edible rice paper, to small gatherings and large,” Courtemanche said.

The bakery is by order only, yet not limited to sugar cookies. “Laura wanted the company name to be an ingredient in the cookies and A Dozen Eggs seemed to work. It also allowed for some fun logo designs, as well as being flexible enough for cupcakes, cakes, and other sweets beyond the cookies,” Morello said.

A 2003 graduate of the Cambridge School of Culinary Arts in Cambridge, Massachusetts, Courtemanche’s speciality in sugar cookies came about by accident, she explained.

“I attended culinary school, then went on to be a private chef, to catering, to baking cookies for a coffee shop, and that’s when things began to take off with our sugar cookies,” Courtemanche said.

Ten years later, Courtemanche and Morello have taken their small business and turned it into a nationwide success.

A Dozen Eggs Bake Shoppe is located at 1871 Route 103 in Mount Holly. The shop can be reached at 802-259-9109, 9 a.m. to 5 p.m. Monday through Friday Or visit www.adozeneggs.com.