FOR IMMEDIATE RELEASE
CONTACT:
BART SMITH'S OFFICE
Bart Smith Declares “I Make the World’s Best Chocolate Chip Cookie” — and Drops a Free, Full-Color, 460+ Page Cookie Book at BartSmith.com
Las Vegas author, entrepreneur, and culinary enthusiast challenges the cookie status quo with 35+ years of baking, 250,000+ cookies shipped, and 600+ pieces of social proof—paperback also available; interviews and live demos offered.
LAS VEGAS, NV — September 2, 2025 — Move over, ordinary chocolate chip cookies. Bart Smith—author, entrepreneur, and culinary creator—raises the bar with Why I Make the World’s Best Chocolate Chip Cookie, now available free, in full color, online at BartSmith.com (paperback also offered). While thousands of bakers claim their cookies are “the best,” Smith backs his bold assertion with a documented track record: 35+ years baking since 1988, an estimated 250,000+ cookies shipped nationwide, and 600+ third-party raves (including 427 testimonials, 140 product reviews, and 51+ cookie stories) that let readers and editors evaluate the evidence—not the hype.
WHY THIS MATTERS (A–Z)
For Bakers (A–Z): Accountability, craft, and proof. Smith challenges amateurs and pros alike to go beyond clichés—bring transparency, show your process, and put real numbers behind big claims.
For Cookie Lovers (A–Z): Evidence over adjectives. Readers get relatable stories, step-by-step context, and hundreds of independent reactions that explain why this cookie wins.
For the Industry (A–Z): Less fluff, more receipts. A standards-raising push toward verifiable quality, consumer trust, and consistent results.
WHY IT MATTERS FOR READERS & MEDIA
Evidence-based: 600+ stories/reviews/testimonials provide rare transparency and real-world reactions. Free, comprehensive, visual: Read the entire full-color book online with 100+ images—far beyond the typical “single cookie photo” standard. Market story: Smith shares a blueprint for scaling production in partnership with major chocolate makers.
AVAILABILITY
Read Why I Make the World’s Best Chocolate Chip Cookie free online at BartSmith.com. A full-color paperback (8.5" x 11") is available for readers who want it on the shelf. An audiobook is also available.
CALL TO ACTION
Bakers, editors, and cookie lovers: judge the evidence for yourself. Explore the free, full-color book at BartSmith.com, compare the photos, read the reviews and stories, and decide who’s really delivering “the best.” Media: put Smith’s claims to the test—book an interview or invite an in-person demo for your audience.
ABOUT BART SMITH
Bart Smith is a Las Vegas–based author and creator with 30+ books spanning business, self-help, and cooking. He’s baked and shipped 250,000+ of his “world’s best” chocolate chip cookies across the U.S. and documents 35+ years of cookie R&D—plus 600+ reviews, testimonials, and stories—in his free, full-color chocolate chip cookie book at BartSmith.com.
Website (1) → BartSmith.com
Website (2) → BartsCookies.com
YouTube → @BartSmithWorld
Instagram (1) → @BartSmithWorld
Instagram (2) → @BartsCookies
TikTok → @BartSmithWorld
INTERVIEW AVAILABILITY
Bart is available for interviews in flexible and convenient formats:
• Telephone
• Zoom
• In-person / In-studio
• Instagram Live
• YouTube Live
• TikTok Live
• Panel (Multiple Interviewers)
• Group (Multiple Interviewees)
• Q&A Article Format
Whether your medium is broadcast, digital, print, blog, podcast, or social media, Bart can adapt to your platform’s style and offer giveaway prizes (i.e., a dozen cookies to 1-3 random winners, one of his books, a call with Bart, etc.) to your audience when allowed or appropriate.
REQUEST AN INTERVIEW
To request an interview with Mr. Smith, please contact his office. Thank you for considering Bart Smith for your media coverage. He'd love to be a part of your story.
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INTERVIEW BART SMITH
I'd love to be interviewed by you and be on your show. I have so much to say and would love to answer questions you might have as they pertain to this book or any of my other books, websites, videos, etc.
I look forward to speaking with you,
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