Black Tie Cookies has moved to Dartmouth

By Angie Hilsman | Jul 24, 2017
Photo by: Angie Hilsman Owner Nicole Tracz stands behind the counter of the new Hathaway Road location.

Among the nearly 25 flavor selections at Black Tie Cookies are Last Dance, Top Hat, and Tuxedo, which makes sense for a bakery whose icon is a penguin in formalwear.

While the icon for the 12-year-old bakery has not changed, its location has... three times in the past seven years. Recently, Dartmouth resident and owner Nicole Tracz moved her business to 46 Hathaway Road.

The bakery first opened under Chef Marlene Goddu, owner of the Mattapoisett Inn. Goddu would bake for the inn's patrons. Tracz, who began work at the inn at 16 years old, climbed to pastry chef and took over the bakery in 2010. While Tracz does not share Goddu's passion for symphony orchestra, she does share the love of baking, she said.

Many days, Tracz starts as early as 6 a.m., prepping dough and baking between the 60-gallon mixer and two, 10-rack ovens. Scheduled "dough days" allow the three-person staff to make all the cookie dough.

"We ship all over the country. Anything you would send flowers for, you can send cookies," she said. Staff sell up to 500 cookies each day, she said.

While many of the cookies are inspired by symphony, Tracz finds inspiration from more modern muses.

"We'll post on Facebook, 'Tell us what you're interested in, and we'll try to whip it up for you,'" said Tracz. Social media responses have led to the bakery's pecan-caramel "Turtle" creation, and Cape Cod Chips-stuffed cookies.

Seasonal favorites — including the oatmeal caramel apple, and s'mores flavors — have also become permanent menu items because of customer feedback, said Tracz.

The bakery is very much a family business, however, Tracz said. Tracz's mother, Maria Barboza, "does all the beautiful packages," while her brother Jayme Tracz "is back there fixing things," and father Ken Barboza, "he'll deliver for me." Even Tracz's two sons — Quinn, 14, and Bryce, 13 — step in to help out.

"It's not just me. It takes a lot of people to run it," Tracz said.

Tracz started her storefront in Rochester, but six months into owning it, it burnt down, she said. With a Newport wedding to bake for, Tracz quickly relocated to Acushnet, where she's operated for the past six years. The Dartmouth Select Board welcomed Tracz at its July 17 meeting.

"A lot of our customers are already close by," said Tracz. "[Hathaway Road] is more centrally located. Acushnet... you had to pass cows along the way."

Since moving, Tracz now opens the store five days per week to better serve the foot traffic, she said. In Acushnet, the store was open for three days each week.

The new hours are Tuesday and Wednesday, 9 a.m.-4 p.m.; Thursday, 9 a.m.-6 p.m.; Friday, 9 a.m.-5 p.m.; and Saturday, 9 a.m.-3 p.m. Find the bakery online at

Kalyn Miller scrapes dough off the mixer. (Photo by: Angie Hilsman)
"I'm so proud of my custom mixer," said Tracz. (Photo by: Angie Hilsman)
Finished dough is placed in round tubes to help mold and keep the shape. (Photo by: Angie Hilsman)
Trays of cookies finish cooling. (Photo by: Angie Hilsman)
Gifted cookies are wrapped in the ribbon station. (Photo by: Angie Hilsman)
Whimsical cookie flavors reflect the storefront's symphony theme. (Photo by: Angie Hilsman)
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