About Us

Want to know what it takes to be Fancypants?

We’re not shy about telling you. We are proud to make our cookies with the real, recognizable ingredients our founder, Maura, used in her own kitchen. That means bonafide butter and eggs, with zero junky or artificial ingredients to ruffle your feathers. And we do it in a way that’s deliciously sustainable—baking with upcycled oat flour and turning our food waste into renewable energy.

We do all of that so you can have your own feel good, fancy moment. Whether it’s at the end of a long day or even at the beginning of one, we’re here to make your day feel just a smidge more special.

A little oven. A lot of heart.

Maura graduated from Harvard with a master’s degree in Mind, Brain, and Education, but day after day she kept turning to baking to shake off the stress of working in statistical analysis. Inspired by the cookies she used to eat after school in her grandmother’s kitchen, Maura focused on real ingredients, homemade taste, and creating a delicious moment.

Seeing her passion (and tasting her cookies) her husband, Justin, quit his job as an elementary school teacher to make the other half of the amazing team that drives Fancypants today. Since 2004, they’ve made cookies that make you feel downright good, with incredible taste, great ingredients, and a positive impact baked right in.

Our tasty tale

January 16th, 2004
It all began in a tiny Boston apartment kitchen with a small, but mighty oven.
January 16th, 2005
After fulfilling our largest order ever for the Democratic National Convention with nothing but our little oven and sheer determination, we move to a 1,000 square foot commercial kitchen.
January 16th, 2008
Our cookies venture out of the Northeast and into Whole Foods Market. We get our very first commercial rack oven to keep up with the demand.
January 16th, 2014
Time to move again! This time into a 20,000 square foot facility that has all the commercial ovens, dough presses, and sheeters we could need (for now!).
January 16th, 2017
Fancypants gets some major wins with features in the Boston Globe, Walpole Times, Baking News, Project Nosh, and Whole Foods Market magazine.
January 16th, 2018
All of our plastic packaging is converted to fully recyclable plastic to align with our sustainability commitment.
January 16th, 2021
We are the first to use upcycled flour in cookies in partnership with the Upcycled Food Association. Delicious and sustainable? We’re all in
January 16th, 2022
We embark on a first generation partnership with Vanguard Renewables to turn our cookie crumbles and organic waste into renewable energy. Cookie power!
January 16th, 2023
Since day one we’ve been woman-owned, but now we’re official. Check out our certification as a Women Owned Business through WBENC.
January 16th, 2025
Baking and shipping cookies to new retailers every day