30+ pro teams. 5 leagues. 300+ events a year. One kitchen.
From the Pass
One issue a month — what the kitchen is cooking, who it's fueling.
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ABLTY HQ · 1150 Connecticut Ave NW, Suite 108 — Dupont Circle, Washington, DC
Pastry-school technique, not a factory line. We bake these fresh in our Washington DC commissary — real butter browned in the pan, real chocolate — for the moment after the work is done.
1 Product
A cookie worth eating after training is built on ingredients, not shelf life. We start with real butter browned in the pan, fold in components we make in-house, and bake in small batches the same week they ship — no dough conditioners, no preservatives stretching the date. Every batch carries the same pastry standard our team holds across 300+ events a year. They arrive cold-packed, so the texture you bite into is the texture we pulled from the oven.
Baked in small batches in our Washington DC commissary, close to when they ship. No dough conditioners or preservatives stretching the shelf life — what you get is what came out of our oven that week.
Pastry-school fundamentals: brown butter, real chocolate, small batches baked the week they ship. The same team that plates desserts for pro teams bakes these.
Yes. Every order ships cold in an insulated cold pack, out Monday overnight and at your door Tuesday. The cold chain protects the texture, so they arrive soft and intact rather than stale.
Each product page lists its dietary tags and full ingredient list. Check the individual cookie for gluten-free, dairy-free, or allergen details before you order.
