Vermont Cookie Love opened its second location on 40 Main Street, the former Chim Chimney location, in downtown Middlebury on Oct. 23, bringing its signature warm cookies and award-winning creemees close enough to campus that one student playfully called it “dangerous.”
The family-owned business began as a vendor at the Shelburne Farmers’ Market in 2009, eventually expanding into their “Love Shack” location on Route 7 in North Ferrisburgh, Vt. The company has now ventured farther south, adding Middlebury to its growing customer base. The new location is open Wednesday through Sunday from 11 a.m.-6 p.m.
Owner Matt Bonoma said the decision to open a new location in Middlebury was strategic. Unlike their North Ferrisburgh location, which operates as window service only, the Middlebury shop, which includes a seating area with a more open, spacious interior, offers something new.
“Middlebury is an interesting chance to try something different where people are able to come in, sit at a table, jump on the Wi-Fi, do some homework, come in from the cold in the winter or from the hot in the summer,” Bonoma said. “It’s going to let us develop our business model a little bit.”
Bonoma added that the new location was ideal for expansion.
“We loved that Middlebury’s close enough to where we are that I think a lot of people are already familiar with Cookie Love, but it's far enough away that we don't have two businesses next to each other,” Bonoma said.
The shop's opening day saw an overwhelming turnout, with lines that snaked through the shop and out the front door, drawing many for a first taste.
Jayda Murray ’26 nearly skipped the grand opening after seeing the crowds through the store’s windows.
“When we went there, it was very crowded,” Murray said. “The line was to the door from the register, so it was very packed in there.”
Another attendee, Kiki Dyer ’29 described the atmosphere on opening day as spirited.
“The energy was amazing,” Dyer said. “It was packed, but everyone was so excited to finally have Cookie Love here. It felt like a campus event,” Dyer said.
Even Bonoma was taken aback.
“It way exceeded my expectations,” Bonoma said. “I didn’t know if we would have two people show up or 200 people show up, and the four days that we were open so far, we were about as busy as we could be…We were a little bit hanging on for dear life to make sure that we had cookies and ice cream to sell to everyone, and it was fabulous.”
Cookie Love’s appeal lies in its creative menu, featuring cookies with names like “Addicted to Love” (mocha), “Fall in Love” (pumpkin), and “Puppy Love” (peanut butter).
“The names themselves are just beautiful. They're poetic,” attendee Kennedi Magaoay ’29 said, adding that the shop also offers frozen cookie dough, maple lattes and various ice cream options.
Bonoma said that Middlebury students are central to their vision for the business’ new location, including employment, as the shop has already hired several students from the college, with plans to employ more.
“We want to really be a part of the community that we operate in, so that includes the broader Middlebury community, but obviously very much includes Middlebury College,” Bonoma said. “We’re hoping over time that we can integrate in various ways with the college, whether it be parents can order a gift box of cookies to drop off the same day during exam periods or discounts for Middlebury students on certain days of the week.”
Students also see the business as a gathering place for the college community.
“It’s a place for community, because you can grab a bunch of cookies with a bunch of friends,” Magaoay said. “It’s just a place where you can gather and be a part of a community inside of the community. That's what this college is about. I feel like it’s so special.”
Dyer agreed. “This is exactly what Middlebury needed.”
Bonoma noted that the Middlebury Cookie Love location will maintain their current menu initially, but they intend to adapt based on community feedback.
“Over time, we’re going to take a look at what the community is asking us for in terms of products,” Bonoma said. “We might start selling scones that we sell frozen baked, for instance. During the summer, we might try to open earlier on Saturdays so that we are syncing up with the farmers’ market.”
For now, the focus remains on perfecting their existing offerings.
“We want to make sure that we can do the existing menu and do it really, really well,” Bonoma said.
“I love working with our customers first and foremost,” Bonoma said, summing up what makes the business special. “People are always so sweet and excited to be there, and we just want this to be a place where people come when they need a little sweet treat.”
