If you still think shortbread is just a plain buttery biscuit your grandmother kept in a tin, it’s time to meet the couple flipping that idea on its head. Francis Legge—better known to food fans as Scottish Francis from MasterChef Season 5 and the reigning champ from Beat Bobby Flay—has teamed up with his wife, Christine Von Becker-Legge, to create Shortbread Society, the luxury bakery turning a traditional treat into an indulgent experience.
At the center of their success is their signature Millionaire’s Shortbread. It’s rich, layered, and undeniably addictive—and it’s gone viral. Bethenny Frankel has raved about it multiple times on TikTok. The Wall Street Journal even called the bars “pure gold.” Now, with over 400 flavors and a growing cult following, Francis and Christine are redefining what shortbread can be with fearless creativity.
This spring, they’re rolling out a bold lineup for the holidays. For Easter, Shortbread Society is bringing back beloved favorites, including Cadbury Cream Shortbread, White Chocolate Mini Cadbury Buttercream Shortbread, and Peanut Butter & Reese’s Pieces Shortbread. As Mother’s Day approaches, new flavors will debut: Yuzu Millionaire’s Shortbread, Raspberry Lemon Buttercream Shortbread, and Passion Fruit & Toasted Coconut Shortbread. Each release reflects the brand’s commitment to quality and originality—classic comfort, reimagined.
Francis and Christine spoke with Hamptons Social about their journey from viral fame to gourmet game-changers, what inspires their inventive flavors, and how they collaborate as a husband and wife team.
Francis, how do your Scottish roots play into the foundation of the shortbread, and how do you fuse tradition with bold, modern twists?
Francis: Shortbread Society is built on my Granny Pearl’s original shortbread recipe. I grew up in the Highlands of Scotland and started baking with her as a child. Her traditional shortbread is the heart of everything we do—it’s where it all began. I’ve taken that recipe and reimagined it with modern flavors and techniques. We now have over 400 unique variations, but every single one starts from that same foundation. Granny Pearl’s shortbread is the heart of our business.
Spring is in full swing at Shortbread Society! Can you tell us about your Easter shortbread collection?
Christine: Every year, we create our Cadbury Creme Egg Shortbread because Chef and I both grew up loving Cadbury Creme Eggs—they’re one of our absolute favorite candies. With Chef being British (he’s from Scotland but grew up in London), we love recreating classic British candies as luxurious shortbreads.
Francis: This flavor has become an annual tradition for us, now in its fourth year, and our customers go crazy for it. It’s even become one of our top desserts on Goldbelly.
Are you introducing any new flavors this year for the Easter collection?
Christine: This year, we’ve also introduced our White Chocolate Easter Buttercream topped with Mini Cadbury Eggs, another nod to Chef’s British roots. And lastly, because I’m a huge peanut butter fan (Chef—not so much!), we’ve created a Peanut Butter & Reese’s Pieces Shortbread.
Where do you find inspiration for creating new shortbread flavors?
Christine: We find inspiration everywhere—art, fashion, music, even a single memory. Sometimes it’s a nostalgic dessert from childhood. Other times we’ll see a very basic dessert and ask ourselves, “How can we make that better? How can we evolve it into something luxurious?”
Your trays are designed for sharing—was that intentional when thinking about Easter brunches and Mother’s Day teas?
Christine: Honestly, it wasn’t intentional at first. We started with these pans because we liked how the shortbread baked in them, which gave a beautiful result, and we realized it worked really well for what we do. Since we’re a shipping-based business rather than a storefront, individually packaged slices never felt right. What we love is that the shortbread is baked fresh, directly in the tin it arrives in—it’s never frozen, never repackaged. It feels personal, like it was made just for you, and the tray protects the dessert during shipping while still feeling elevated and luxurious.
The Billionaire’s Shortbread has become something of a signature. What makes it so special?
As a husband and wife team, what’s the collaboration process like between the two of you? Do you each have a role or is it truly 50/50?
Christine: It’s truly 50/50. We’re both very creative and constantly coming up with ideas. Sometimes I’ll bring a full concept to Francis and say, “Chef, this is my vision—can you make it?” And sure enough, a few hours later, it’s there. It’s like dessert magic.
Christine, what’s your inspiration behind the visual and brand elements of your festive releases?
What’s next for Shortbread Society after this spring drop? Any early hints for summer flavors or future collabs?
Francis: Last year, we introduced our Trillionaire’s Collection—a name that nods to “truffle,” since each one combines a cream filling, shortbread, and a chocolate topping. They resemble our classic Millionaire’s Shortbread in structure, but instead of caramel, we use a luxurious cream filling inspired by nostalgic frozen desserts—like orange creamsicle, key lime pie, lemon sorbet, strawberry, raspberry, and coconut.
Christine: This summer, we’re bringing back the collection with two new tropical flavors: Passion Fruit and Pineapple. And as always, we offer topping options—milk, white, or dark chocolate—because everyone has a favorite. It’s a fresh, fun, and indulgent way to enjoy shortbread in the summertime!
