Gluten-Free Coconut Macaroons


A very popular item for both gluten-free and non-gluten-free is our coconut macaroons. These are made with organic coconut. Delicious. 

Featured in Southern Living Magazine

January 2008 - we were featured as a family for Southern Living Magazine.  3 delicious vegetarian recipes we had shared caught their attention.  The Southern Living crew descended upon Milton, DE & we had a blast with them.  This was one of the photos taken during "photo shoot" day.

Food Allergies... What You Should Know

You've met someone, know someone, or you may be someone yourself... who has a particular food allergy. Today, food allergies are becoming more and more common. Why is this? The number of people who have a food allergy is growing at a very concerning rate. In fact, about 2 percent of adults and 6 percent of children have a true food allergy. And far more have food intolerances, unpleasant symptoms triggered by food.

In a true food allergy, your immune system mistakenly identifies a specific food or a component of food as a harmful substance. Your immune system then triggers certain cells to produce immunoglobulin E (IgE) antibodies to fight the culprit food or food component (the allergen). The next time you eat even the smallest amount of that food, the IgE antibodies sense it, and signal your immune system to release histamine and other chemicals into your bloodstream.

These chemicals cause a range of allergic signs and symptoms. Histamine is partly responsible for most allergic responses, including dripping nose, itchy eyes, dry throat, rashes and hives, nausea, diarrhea, labored breathing and even anaphylactic shock.

The great majority of life threatening food allergies are triggered by certain proteins in:
Shellfish, such as shrimp, lobster and crab
Tree nuts, such as walnuts and pecans

Food allergies are also commonly triggered by proteins in these foods:
Cow's milk

Food intolerance and other conditions: Not food allergies
Other reactions to food don't involve your immune system or the release of histamine, as these reactions aren't true food allergies. Instead, they may be a food intolerance. Because a food intolerance may involve some of the same signs and symptoms as a food allergy does - such as nausea, vomiting, cramping and diarrhea - people often confuse the two.

If you have a food intolerance, you may be able to eat small amounts of problem foods without a reaction. By contrast, if you have a true food allergy, even a tiny amount of food may trigger an allergic reaction.

One of the tricky aspects of diagnosing food intolerance is that some people are sensitive not to the food itself but to a substance or ingredient used in the preparation of the food. For example, sulfite preservatives can trigger asthma signs and symptoms in sensitive people.

Below is a listing of the "Great 8".  The 8 Food Allergies, what they're found in, what they can be hiding in, and substitutions you might want to try.  In each allergy category is also a helpful website that can further go into detail about that particular allergy and is a great resource.  If you stumble across or know of any other informative sites that you think shoud be included here... we'd enjoy hearing from you.  Send us an email at  Include: Allergy Site in the SUBJECT line and we'll get it online. 


Dairy products, milk, butter, cheese, half & half, ice cream, yogurt, cream cheese, cottage cheese, buttermilk, sour cream, pudding... some who are allergic to cows milk may also be allergic to goats milk

Salad dressings, mayonnaise, some breads, non-dairy creamers, chocolate, veggie burgers, hot dogs, deli meats, canned tuna, sorbet

Various types of other milks on the market... rice, soy or almond & there are substitutes for everything from non-hydrogenated margarine, to dairy-free chocolate.



Eggs - some people can be extremely sensitive to egg proteins... even cooking them in their presence can cause an allergic reaction.

Ice cream, egg substitutes, pastas, hot dogs, candies, meatballs, breads, baked goods, mayonnaise, meringues, marshmallows, nougat & marzipan.  Anything on an ingredient list that begins with ovo- or ova- ...

Instead of mayo, use mashed avocado or hummus on sandwiches.

Egg replacers can be used in baked goods.

Tofu scrambled eggs w/anything you desire.



Peanuts, Peanut Butter, Mixed Nuts, Bar/Beer Nuts, Peanut Oil.

Note: Experts often caution those with peanut allergies to avoid tree nuts, due to cross-contamination risks. About one-third of those with an allergy to peanuts (which are legumes like beans) have or will develop an allergy to one or more true nuts, which grow on trees

Sauces used in ethnic meals (Asian, African and Mexican), candy, chocolate, sunflower seeds and nut butters (which often are processed on shared equipment -- read labels to find ones that keep peanuts separate), some natural and artificial flavors and many other foods (i.e., read labels of all processed foods).

Peanut allergies are serious business!  Many schools are adopting a "peanut-free environment" program... airlines don't serve peanuts anymore either.  Careful with these.

Dip apples in a little honey instead of peanut butter, or pop some popcorn when you're craving a crunchy, salty snack.


Tree Nuts

Nuts and nut butters from any of the following: walnuts, almonds, cashews, pistachios, pecans, Brazil nuts, hazelnuts, chestnuts, macadamia nuts, pine nuts, and more.

Note: Experts often caution those with tree nut allergies to avoid peanuts too. (See explanation above.)

Cereals, chocolate, candies, marzipan, nougat, mortadella, pesto and some natural and artificial flavors (i.e., read labels of all processed foods).

Mix your own nut-free trail mix with a variety of favorite cereals, raisins and banana chips.  Also try whole-grain croutons in salads to mimic the crunchy texture of nuts.



Fish... Fish... More Fish Tuna, salmon, rockfish, mahi mahi, tilapia, catfish, and more.

Those allergic to fish should also be aware of cross-contamination risks of eating shellfish and other seafood.

Caesar salad dressings (anchovy paste), Worcestershire sauce, fish sauce, imitation crab meat is made from fish.

Try olives and sun-dried tomatoes in cream cheese as a substitute for smoked salmon on a bagel.  Also, you can prepare canned chicken as you would canned tuna - chicken salad, etc.



Shrimp, crab, lobster, crawfish, oysters, clams, mussels, etc.

Those allergic to fish should also be aware of cross-contamination risks of eating fish and other seafood.

Fish stocks, flavorings (anything labeled "natural and/or artificial flavorings" may contain fish by-products).

Risotto cakes instead of crab cakes or grilled Portobello mushrooms, make a festive paella using a variety of meats and veggies.



Soymilk, tofu, tempeh, edamame, soybeans, soy protein isolate, soy sauce, soy nuts, TVP or textured vegetable protein (defatted soy flour), tamari, miso.

Tuna, deli meats, hot dogs, vegetable broth, vegetable starch, textured vegetable protein, cereals, infant formulas, sauces, soups, many vegetarian products.

Make a stir-fry with seitan (wheat gluten) or chicken, plus veggies, ginger and garlic (skip the soy sauce!).   Try paneer (pressed Indian cheese) in your curry.

Enjoy fortified rice milk on cereal.



Wheat-based pastas, cereals, breads, bran; wheat germ, wheat berries, semolina (a type of wheat used to make pasta), kamut (used in cereals, crackers and pasta), bulgur, seitan.

Ice creams, bouillon cubes, potato chips, deli meats, French fries, soy sauce, too many processed snacks, breadcrumbs, couscous, spelt, hot dogs, unidentified starch, modified food starch, binders, fillers, excipients, extenders, malt.

Experiment with different pastas, including those made from corn, brown rice and quinoa.  Switch from flour to corn tortillas.  Use rice noodles for Asian-inspired dishes.  Try brown rice or white rice flour, potato flours, garbanzo bean flours, etc.


Sources: The Mayo Clinic, The Food Allergy Network, Eating Well

"No's" that Bella's Cookies contain:

We proudly carry a list of 6 "No's" that are displayed on signs wherever you might find a pack or several. Many of these "No's" are costly and challenging to eliminate from foods... especially baked goods. Trans Fats are commonly found in margarine and non-organic shortening, hydrogenated oils... margarine (it's also important to note that some hydrogenated oils don't show trans fats (0 g Trans Fat can be labeled as 0 g by manufacturers at .5 g), therefore it's important to look at all nutrition labels for the phrase... hydrogenated or partially-hydrogenated (you won't find either on any product from Bella's). Artificial Colors and preservatives are made from petroleum by-products, Refined Sugars are stripped of the beneficial nutrients from sugar cane and High Fructose Corn Syrup is often called the great "body robber"... for its ability to rob the nutrients of anything beneficial you may consume.

No Trans Fats
No Hydrogenated Oils
No Artificial Colors or Flavors
No Preservatives
No Refined Sugars
No High Fructose or ANY Corn Syrup

Allergen Statement

You might find our special page on Food Allergies an interesting read if you know of someone who has a specific allergy. There you'll find more "in-depth" information on a variety of allergies from wheat, eggs, etc. (sorry no Shellfish information is listed - the crab cake cookie (though probably appropriate for the Eastern Shore) is not something we're working on).  If you have any questions about any ingredient... never hesitate to contact us by phone or email.  While all our cookies do not contain the same ingredients, they are manufactured in the same facility. In our bakery, we process tree nuts, peanuts, soy, wheat, milk, and eggs.  While we do our best to clean and sterilize our bakery before and after each use, we are not an allergy-free facility.  We mix and bake allergy-free products on separate days.  The safety and cleanliness of our bakery is regulated by the Delaware Division of Public Health & in compliance with FDA guidelines.

Quotes, Testimonials, Shoutouts, and Raves...

For those compelled to share their thoughts... this is where they appear. Compliments mostly come by word-of-mouth... but if you're not around to hear it, who cares? We do! On this page you'll read a few of those compliments (visual word-of-mouth marketing)... and if you feel compelled to share your experience... click the email address,

"Best cookie Iv'e ever had ... (Choco-Bomb)" Jeff Burns

"The thought of a good for you cookie....That's Bellas! I would count myself as a cookie connoisseur, and these cookies are GREAT! Bella's cookies are the best. Once you try one you will not go back to those store brought mass market brands." Matthew McKay, Metro Oreck (Oreck of Delaware, Maryland & Virginia).

"A truly healthy cookie that's unbelieveably delicious! Now I can satisfy my sweet tooth and my conscience all at the same time thanks to Bella's Cookies! The Hunky Punky is my personal favorite, with the Choco-Bomb close behind. And I'm always looking forward to the next exciting new concoction from the amazing Bella's Cookies!" Debbie Davis, Rock Hall, MD.

"Breakfast with no mess and no guilt. As a reporter always on the go Bella's Vegan Breakfast cookie is the perfect start to my day. It's remarkably filling yet light. I'm still trying to figure out how something so tasty is so good for you." Talitha Vickers, Charlotte, NC.

"Bruce Jr. and team can't believe the taste of the Bella's Cookies. They aren't just great, they're delicious. Believe us when we say the cookies are preferred by those who have sampled. It shouldn't take too long for Bella's Cookies to be a household name." Team 17 Sprints, Hibbs Motorsports

"I've never had a better chocolate cookie. If you're a chocolate fan, Bella's "Choco-Bomb" literally explodes your taste buds into pure delight. This is one cookie you don't want to share." Talitha Vickers, Charlotte, NC.

"What a great service you have provided to the cookie loving public. I love both your children and your cookies! Happy cookie-ing (is that a word?)!" Mrs. Moshier, Lewes, DE.

"Bella - WOW! GREAT COOKIE!! OOH IT'S SO GOOD!" Mr. Food (Art Ginzburg)

"My favorite is the shortbread cookie! Have you ever had a buttery cookie with gooey caramel and rich smooth chocolate topping? Sound like Twix? Tastes Better! So wouldn't believe it was made with healthy ingredients unless you read the label! I can spot "health-food taste" a mile away...this shortbread cookie is at least 10 miles from "the healthy taste zone" because it was the first of it's kind to trick my taste buds!" Kelly McAllister, Kamera Keepsakes, Ocean View, DE.

"You know that Willy Wonka phrase "scrumdidliumptious"? It captures the essence of the ChocoBomb perfectly. This cookie is the great grandpappy of all confections, an Atomic-bomb of mind-numbingly rich chocolate that'll satisfy any sweet tooth. For me, the soft but substantial texture is what puts the ChocoBomb on a higher plane of cookiedom. Yum. Hands down the Holy Grail of goodies." Kenny Riedel, University of Delaware

"I received a surprise in the mail today and what a delicious surprise it was!! Your cookies are the BEST I've ever tasted! And the best part of all.....I can go to bed with a clear conscience, knowing that I ate a healthy cookie!! :-)" Joy, Massachusetts

"I bought $12 worth of Bella's at the Lewes Farmer's Market only this morning, and the bag is almost gone. Truly indescribable." Shelly Souder, Milton, DE.

Desserts from Bella's feature local producers

Milton, DE - May 1, 2009 - Bakers of Bella's Cookies are launching a new line of desserts this week simply called "Bella's." Unique to each dessert is the concentrated use of local ingredients, sourcing ingredients found locally from Delaware's agricultural producers, with the remaining ingredients strictly natural & organic. The line will focus mainly on traditional desserts (those made with eggs/milk/butter), but also feature selections for those with food allergies or dietary restrictions. Desserts are available at area restaurants, food stores and through a new online dessertry at

"The dessert line is one of several new product introductions at Bella's Cookies this year," said Kelly Leishear (president of Bella's Cookies) "we're very excited about it as it brings together great tasting natural and organic desserts with fresh, locally sourced ingredients." The desserts are being made with local eggs, local dairy (milk & cream), and local seasonal fruits as staple ingredients; as new desserts are created Bella's will seek other local agricultural producers who can supply ingredients. The "Bella's" line carries an identifiable new logo which incorporates the "Made Fresh with Care" logo from the Delaware Department of Agriculture. "Made fresh" is part of the "Grown Fresh with Care in Delaware" program that recognizes Delaware's value-added agricultural producers," said Delaware Department of Agriculture Secretary Ed Kee." Leishear noted that she wants people to recognize the logo as a Bella's line of product (from a natural & organic bakery), and that each dessert is made with fresh, local ingredients.

Bella's will focus on old-fashioned Delmarva desserts, as well as top-selling classic desserts -- Strawberry Pies & Tarts (additional varieties with seasonal fruits such as peaches, raspberries, apples), Chocolate Cakes, and a Coconut Cake with an old fashioned whipped frosting. A new Coco-Carrot cake, Summerberry Cake, Delaware Rum Cakes (made with locally distilled Dogfish Head rum) and an authentic Key West, Key Lime Pie are additional items on the menu. "With a lot of experience in vegan and gluten-free baking through our cookies, Kelly was quick to conquer great taste on vegan and gluten-free desserts," said Mark Leishear (Director of Sales & Marketing for Bella's) "every week she receives orders from parents or others with food allergies looking for a cake, something special, etc." For those with food allergies, Bella's makes an assortment of gluten-free desserts such as chocolate tortes, lava cakes, and a selection of vegan dessert items such as a new vegan chocolate layer cake. This signature item is two layers of rich chocolate cake sandwiching a whipped chocolate-coffee filling made with locally roasted organic & fair trade coffee, and smothered in a dark chocolate ganache. As the population of customers with food allergies, intolerances or dietary restrictions continues to grow, these desserts are being sought after by area restaurants. All desserts vary in size from 10 in cakes and pies for parties or restaurants, to 8 inch cakes and pies for smaller, personal gatherings.

Bella's desserts are available online at Customers can shop, buy, and have delivered to their home or business any dessert on the menu without traveling to a food store, market, or bakery. "We've delivered desserts for office parties & luncheons, dinner parties, and last minute guests" said Leishear "they're great tasting, locally-supported desserts." More restaurants will be offering Bella's desserts this summer, as customers are happy to support the localness of the line. Bella's will also be announcing a partnership with a local orchard in the next few weeks.

Bella's is a dessert division of Bella's Cookies, Inc. a natural & organic bakery in Milton, DE. More information about desserts including wholesale and ordering can be found by calling 302-684-8152 or online at

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Whoop-De-Doo - Bella's Whoopie Pies

On the old Bella's website, we shared how we discovered and created our own natural & organic Whoopie Pies.

Whoop-de-doo (Organic Oatmeal Whoopie Pie)

Ask someone "What's a Whoopie Pie?" and you're sure to get either two responses... 1) shrugged shoulders and "I don't know" or 2) a quick "where... they're delicious." Delaware is about 2 hours south of Pennsylvania Dutch country, Lancaster County, PA. Whoopie Pies grow in fields there. Seriously... take an afternoon drive and you're sure to spot row after row of Whoopies. The Amish, are known for a lot of great dishes, but are most famous for two... Whoopie Pies & Shoofly Pies. Try to find a Whoopie Pie in Delaware though... forget it. This makes us think that most of you... have never tried a Whoopie Pie either.

Not too long ago, we were introduced to the Whoopie Pie on a trip to Hershey Park, PA. We had stopped at roadside bakery/restaurant/type shop, and immediately upon entering the bakery, your eyes zoom on this gargantuan creation. Two cakey cookies stuffed with some sort of fluffy, sugary, filling (it's a meal all to itself). We had to have one... delicious. And from that point, we were committed to bringing to market our version of this classic creation.

You can make a Whoopie in a variety of flavors, but since we haven't formally introduced an oatmeal cookie yet, here's one in a big way. Two, homemade organic oatmeal cookies, sandwiched between an all natural and organic sweet, creamy filling.

Here's to the inner kid in all of us... you'll love it!

Whoop-de-doo… (in order of quantity):

Organic Brown Sugar (Organic Evaporated Cane Juice & Organic Molasses), Organic Unbleached Wheat Flour w/Germ, Organic Oats, Organic Shortening (100% Organic Expeller Pressed Palm Oil), All Natural Eggs (from Vegetarian Fed Delaware Hens), Grade AA Butter (Pasteurized Sweet Cream (Contains: Milk)), Organic Milk, Spices, Aluminum-Free Baking Powder, Baking Soda, Pure African Vanilla Extract, Jurassic Salt. Filling: Organic Confectioners Sugar, Organic Shortening (100% Organic Expeller Pressed Palm Oil), Organic Unbleached Wheat Flour w/Germ, Organic Milk, Egg Replacer (Potato Starch, Tapioca Flour, Leavening, Cellulose Gum, Carbohydrate Gum),, Vanilla (same as above).

The Story of "Hunky Punky"

In a stubborn old field just east of Cool Spring, Delaware grows a pumpkin patch. Among the community of pumpkins living in the patch, lives many well known pumpkin families; most notable is the Punky family. Ma & Pa Punky have 4 little gourds … there is Spunky Punky, Chunky Punky, Funky Punky & Hunky Punky (Hunky Punky is the curious one.) Hunky often dreams of breaking free from his vines and setting out into the wide world, yet each day he sits in the same spot only to get hopped over by leap frogs and humiliated by passing birds. “One of these days I’ll get out of this patch,” cried Hunky Punky.

Each night Hunky Punky gazes upon the black sky and pleads his wish upon the occasional shooting star, yet a new day rises and Hunky Punky finds himself in the exact same spot. One night, after his wish, a mysterious light appeared. Hunky Punky gazed in bewilderment at the source of this bright light, for before him hovered a ginger fairy. She was quite beautiful, all dressed in shimmering green, with sparkling little wings … and she carried with her a crystallized wand with which to dispense her magic. She had heard Hunky Punky’s wish and with a wave of her wand (WHOOSH), his wish was granted. Hunky’s shoots and vines dislodged themselves from the patch and turned into odd little plantlike arms and legs that helped him move. An eager Hunky Punky set off into the night to explore.

Minutes into his journey, Hunky Punky noticed something strange, and it wasn’t that his makeshift arms and legs flailed aimlessly about, but rather his outer shell was covered in a sticky, gingery residue … crystallized ginger. This stickiness was sticking to everything he passed over … it was terrible. He flapped his vines and … THWACK, TWHIP, THWUMP … he stumbled through a field of sugar cane. TRIP, FLIP, FLOP, FLAP … he trounced through a grouping of cinnamon sticks. ROLL, POLL, BOWL … he rolled into a stream of vanilla extract and … “HELP” yelled Hunky Punky. HELP, HELP, HELP. Hunky’s dreams of leaving the patch and exploring the world were gone. He lay in a stream of vanilla extract, covered in sticky crystallized ginger with clumps of sugar cane and cinnamon stuck to his sides … how humiliating. A passing red fox heard his cries and offered his assistance. Upon rescuing Hunky Punky, the fox offered to help him back to his cave where he could rest himself for the night and have a dry place to sleep. Not having ever met a fox before, Hunky Punky took him up on his offer.

That’s the last anyone ever saw or heard from Hunky Punky. Except for Mrs. Fox and her 7 little baby foxes … for Mr. Fox was really a baker, and Hunky Punky combined with all that sugar, cinnamon, ginger and vanilla made the finest cookies they ever tasted.

”Hunky Punky” © 2005 Bella’s Cookies, Inc.

The Story of "Peanut Butter Power"

... and it was for that reason, Power Girl returned to Planet Earth. She'd been away for 10 years... 10 years - regaining her strength, her power. Knowing that she couldn't return out of nowhere as the flying super heroine of past, she needed a disguise. And she decided to blend in to society... live among the people, with a family. She'd change her name and become a super-powered 7-year old girl living in Delaware... with a Dad, a Mom and a younger brother named Sid.

Only one week back on Earth was all that was needed to notice the change among everyone: the children, adults, every age, group, size and shape. Everyone moved so much "s-l-o-w-e-r" than she remembered... in everything. As if everyone had no energy. They were slow in the morning, slow in the afternoon & slow at night... and these ever so slow days would repeat themselves... over and over and over. And no one seemed to know why, or have an answer as to why they were so s-l-o-w. There was no energy... and life, was very boring.

People would work; they'd do their jobs, and then go home. Children would go to school, and then go home. At home they'd lay around their house watching television, sometimes playing video games, then sleeping, eating, napping, more everything that was... lazy. Even the animals... the dogs, cats, all the pets. Everyone simply lay around all day, doing nothing.

Something had happened in the years after she left, the years after she lost her power. What it was, she didn't know... but Power Girl was back, and if she was to change the planet again, she would need to first start with the people. They needed her help. Racing to her school's cafeteria, she POW! Transformed into Power Girl and took flight into the afternoon sky.

Thinking what could quickly snap a little energy into everyone, Power Girl decided that she'd introduce some power-packed Peanut Butter into everyone's diet. Peanut Butter, rich in protein, vitamins & minerals, antioxidants and full of good fat... a little peanut butter into everyone's diet would provide the energetic jolt they were missing! And since cookies were Power Girls favorite snack, she zapped some Peanut Butter Cookies into lunchrooms, Peanut Butter Cookies in kitchens, Peanut Butter Cookies in the stores; they were everywhere... and everyone (seeing something new) quickly devoured them. Instantaneously, everyone "snapped" out of their rut... smiles returned to faces; people decided to have FUN again! They played Frisbee, they rode bikes, they jumped, swam, ran, laughed and smiled... and when the day was done, they all went to sleep... tired, but ready to get up and start again.

And Power Girl flew up to the city skyline, flexed her muscles... yelled "Peanut Butter Power", and smiled!

"Peanut Butter Power" c 2008 Bella's Cookies, Inc.

The Story of "Champion Chunk"

The chips were down for Chunk that fateful evening at the Fresh-Baked Aquatic Pavilion as he paced and panted before his final deep-milk dive, beads of stray chocolate muddying his vision. At this point, the gold medal was a crumb or two from impossible... his fellow competitors had outdistanced him in their preliminary attempts. Unlike them, Chunk wasn't tainted with preservatives, synthetic ingredients, or other foreign substances that masked their lack of wholesomeness.

"Chunky," as his adoring fans knew him, was pure through and through, a revered champion and world-beater who came to fame through ol' fashioned hard work, a paragon of persistence and conditioning. The adopted son of a lower-class baklava and his snickerdoodle wife, Chunky was raised in Milton, DE. His stepparents struggled to put flour on the table in their one-room brown paper bag. As a young doughball from the other side of the pantry, Chunky never had much - no additives or artificial sweeteners like the other cookies in town, but he refused to crumble.

He graduated valedictorian from high school, earned a masters degree in the sweet science of organic nutrition at Confection College, and while there took a liking to deep-milk diving at the local YMCA. He struggled at first because of a previously undiagnosed allergy to lactose, but, again, refused to crumble. He dove and dove and dove again until he felt at home in milk... and suddenly baked into a three-time world champion with a greater capacity for milk than any dairy cow.

Some say it was his humble upbringing that brought him to milk diving's pinnacle, while others attribute it to a certain god-given dunkability. Whatever the case, Chunk was in a bind on this night, and he would have to summon every crumb of homemade goodness in his choc-tas-tically chunky frame to take the gold. And you know, that's just what he did. In fact, he dove so far with that last Herculean effort that he grazed the bottom of the glass. Yes... Chunky a no-luck journeyman from a one-room brown paper bag of destitution, stirred up a stunning victory that night. But more importantly, he taught his cheating cookie-jar counterparts a valuable lesson: taste and nutrition can coexist, but only when they're baked with love... for that's what Champions are made of.

And that is the very essence of Champion Chunk.

• Note: In Milton, Chunk is somewhat of a local hero... in fact, his 2004 medal in Athens is proudly on display at Town Hall. Seen on the tag is Bella holding that medal. As you enjoy this bag of cookies, you now know the story behind the tag. 

©"Champion" 2004 Bella's Cookies, Inc.

Hummingbird Cake in Southern Living 50th Anniversary Issue


One of the cakes Bella's Cookies features is the "Hummingbird Cake". It's easily a favorite among those who've eaten. Mashed banana, crushed pineapple, the frosting with chopped pecans... you'll enjoy.  At events, we frequently get asked about the name, and the cake... and we recite the story we know from "Southern Living". 

While our cake differs from this one, it started here. Stumbled across this when looking at the new issue recently - 50th Anniversary Issue. Pick up one if you're interested, or we'll be happy to make.  We also offer this cake in a gluten-free selection. This gluten-free hummingbird cake tastes just like its traditional counterpart.