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Raising the bar on delicious.

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.

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Our tasty tale

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    It all began in a tiny Boston apartment kitchen with a small, but mighty oven.

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    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.

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    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.

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    Our first version of our little crispy cookies launch and are one of our most popular offerings with nearly 20 seasonally inspired flavors.

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    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!).

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    Fancypants gets some major wins with features in the Boston Globe, Walpole Times, Baking News, Project Nosh, and Whole Foods Market magazine.

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    All of our plastic packaging is converted to fully recyclable plastic to align with our sustainability commitment.

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    We are the first to use upcycled flour in cookies in partnership with the Upcycled Food Association. Delicious and sustainable? We’re all in

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    We embark on a first generation partnership with Vanguard Renewables to turn our cookie crumbles and organic waste into renewable energy. Cookie power!

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    Since day one we’ve been woman-owned, but now we’re official. Check out our certification as a  Women Owned Business through WBENC.

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Professional Cookie Lovers

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Maura

FOUNDER & CEO

Favorite childhood cookie:

Mint Chocolate Chip Cookie

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Justin

COO

Favorite childhood cookie:

Fig Newton

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Josh

MANAGER OF SALES ADMINISTRATION

Favorite childhood cookie:

Does it have sugar in it? Then yes!

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Steve

DIRECTOR OF OPERATIONS

Favorite childhood cookie:

Oreo

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Matty

FACILITIES MANAGER

Favorite childhood cookie:

Sugar Cookie

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Claudia

QUALITY ASSURANCE MANAGER

Favorite childhood cookie:

Spekulatius (that’s a German spice cookie)

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Vicky

PACKAGING MANAGER

Favorite childhood cookie:

Shortbread

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Ryan

PRODUCTION MANAGER

Favorite childhood cookie:

Oreo