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Boss Cow Bakery is committed to using only the highest-quality ingredients,
including 100% A2 grass-fed dairy, without the use of seed oils or soy.
Discover more about our carefully selected ingredients below:
A2/A2 Grass-Fed Butter
100% A2 grass-fed butter from a regenerative farm - better for us, cows, and the planet. Our butter is non-GMO and free from antibiotics, hormones, soy, and corn. Learn more in our Why A2? section.
Pasture-Raised Eggs
100% pasture-raised, non-GMO, soy and corn-free eggs from a regenerative farm, without the use of pesticides, hormones, or antibiotics.
Organic Flour
USDA Certified Organic flour from a traditional stone-milled artisan grain farm, ensuring a pure, natural flavor without pesticides or GMOs.
Organic Gluten-Free Flour
This USDA Certified Organic blend ensures our gluten-free baked goods are full of flavor, texture, and wholesome goodness.
Organic Chocolate
Made with only 3 ingredients, our chocolate is USDA Certified Organic, Fair-Trade Certified, and Rainforest Alliance Certified.
Organic Peanut Butter
Made simply from only USDA Certified Organic peanuts and sourced from a like-minded, family-run business.
Organic Vanilla
Extracted from the Madagascar vanilla bean for a beautifully rich flavor, this product is USDA Certified Organic.
Organic Sugar
USDA Certified Organic and Fair-Trade Certified, benefiting both people and our planet.
Baking Powder and Baking Soda
Our baking powder and soda are both non-GMO and free from aluminum and other additives.
Celtic Sea Salt
Harvested from the sea, rich in minerals, and carefully sourced to reduce the prevalence of microplastics.
Icelandic Sea Salt
Sourced from the Westfjords, and produced with geothermal energy, our salt offers essential nutrients and natural purity.
We take pride not only in our ingredients but also in our baking process. Our cookies are baked on stainless steel pans lined with unbleached parchment paper.
We searched the globe for
ingredients that make us proud.
Taste and feel the Boss Cow
difference in every bite.
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