About

Hello! I'm Cristy, the artist behind all of these sweet creations in our micro-bakery.  I grew up in Idaho and California, moved to the South permanently in 2006, and have been proud to call Savannah home since 2012. 

I graduated from Appalachian State University in accounting, and then from Middle Georgia State University with a graduate degree in teaching.  My husband is a public educator here in Savannah, and my wonderful kiddos have grown and flown.

How it started:

My love for creating the very best dessert started with my mom.  She is half Czech, and although her Czech grandmother could not speak English, she taught my mom how to bake the very lightest, most delicious tasting pastry. Nothing was ever made from a mix. 

I first noticed her skill when I was about 7 years old and my parents were having friends over one evening. My mom made (from scratch) the most wonderful e'clairs!  The cream had a hint of almond, the semi-sweet chocolate drizzle was perfectly smooth, and that pastry....so buttery light and perfect, words cannot capture it.

My mom and my aunts would compete with each other around the holidays (but never actually admit they were competing), making it almost impossible for me to internally declare an official winner for best dessert.  Both aunts have claimed to be the original person who introduced certain dessert items to the family (my Peanut Butter Scotcharoo cookie was created from a rice krispie bar dessert they both made when I was little. (I honestly can't remember who made it first--and if I ever do, God help me.)

The one particular item my aunts could not quite duplicate was my mom's almond roca, which came out perfect every time.  My aunts would sometimes check in with me to see if I knew my mom's "secret" for making the texture turn out correctly, but she hadn't even told me! Being no amateur, she would ask gaslighting questions like, "Was there even one cloud in the sky?  It might have been too humid..." when that wasn't even the problem!  The woman would throw flour on herself just to demonstrate to everyone how hard she'd worked to create the perfect dessert, (I'm not kidding!).  It wasn't until years later when I was making almond-roca, citing my mom's recipe, that she caved and told me her secret (it wasn't the clouds!).  She just couldn't have her name on something that didn't come out perfectly every time!

Later:

Taking my experience from when I had worked in a French Pastry shop in Santa Cruz, CA when I was fresh out of high school, I started making cheesecakes for friends during the pandemic.  Then I started making large chunky cookies while taking a wedding cake industry course and started seriously training for what would become one of my true loves: edible works of art.  I truly love it.  Cookies are my trademark, and wedding cakes are the dramatic roller-coaster of all I can do with my edible art.

My "flex"

Let's face it, we've all tasted a dessert that resulted in a mouthful of disappointment.  (It causes trust issues!)  I remember some of those times, thinking how I could make it better and that if I ever opened up my own business, there is no way mediocrity would have a seat at the table.  If I wouldn't eat it, neither should you.

Our focus is mainly on two items:

• 6-ounce cookies You won't find these cookies anywhere else!  Although we draw inspiration from some recipes, each cookie recipe is created in-house.  Sometimes, a story will inspire us (like the Midnight Good & Evil cookie) or Marie Antoinette's fabled Rose cake, which caused my imagination to create a Rose Lime Pistachio cookie with white chocolate and dried strawberries.  It was unusual, extraordinary, and wildly popular. There is a story behind every single cookie creation, and I keep dreaming up new flavor profiles! We offer cookie flavors on a rotating schedule, so if you don't see your favorite, keep checking back. If you don't see a flavor you really want, email us and let us know!  We're always up for a new flavor challenge!  hello@tripflopsbakery.com.  Who knows?  We might even name it after you!
• Wedding Cakes (with several of our flavors available for purchase online for those who are planning a small gathering and they want to provide their guests with something extraordinary).  ****All of our buttercream recipes are made in-house and are our own creation.  Many of our buttercreams include an alcohol infusion, but can be made without it upon request.  All of our fillings are made from scratch using high-quality ingredients.  For more information, please see our Weddings page by clicking here.

Where can I find your products?  You will find our cookies at Davis Produce on Wilmington Island, or you can order cookies/other items on our website for shipping or local pickup. 

For special events We offer cookies, decorated cupcakes and wedding cakes, and we are stellar when it comes to flavor and presentation.  Please email us at hello@tripflopsbakery.com for an inquiry form and flavor list.

Wholesale information: We would love to help make your business shine!  Please visit us on faire.com at https://bonappasweetllc.faire.com