THE FOODIST / IN A WORLD OF CHAOS A COOKIE SHOP BLOSSOMS--FOR NOW.

HELLO SCHMACHARY'S 

By Holden DeMayo, PillartoPost.org Cookie & Financial Editor--We all deserve a bit of good news considering war and pedophilia dominating the news these days. Evil abounds so much so one wishes to wash our hands after reading or listening to current media. 

The promised good news being the world has a new cookie shop and it is located in San Diego. Delicious new aromas have claimed the 1200 block of University Avenue in San Diego’s Hillcrest neighborhood. Schmackary's has opened its doors at 1255 University Avenue bringing fresh-baked cookies and sweet treats to one of the city’s longest streets. 

And, ironically, it replaced a health focused spot known for its salad and wraps.  

Inside, the focus is squarely on cookies—oversized, soft-centered, and presented in a rotating lineup that changes every two weeks. Current specialty offerings for March 2026 include the honey graham-based Sch'mores with a torched marshmallow center, the Big Apple Crisp with Granny Smith apples and salted caramel, and the Red Velvet stuffed with white chocolate. 

For those seeking unique combinations, the menu also features Buckeye Moonpie, Ginger Rogers, and the vegan-friendly Cookie Butter Bliss. Beyond individual cookies, the bakery serves a variety of "Schmack-ified" treats and beverages to complement the sweets. 

The "Treats" section includes Knockout Brownies (currently in Cheesecake or Dirty Leprechaun flavors), Legendary Bars, and Colossal Krispy Treats. Guests can pair their snacks with a wide array of coffee drinks, such as the seasonal Sch'mores Latte with toasted marshmallow and graham cracker dust, or classic options like Matcha Lattes, Cold Brew, and Flat Whites. 

 For a more indulgent pairing, the shop also offers milkshakes—including the Simply Vanilla and Chocolate Daydream—as well as banana pudding and ice cream cookie sandwiches Expect classics like chocolate chip in multiple interpretations, chewy peanut butter, snickerdoodle and oatmeal raisin alongside indulgent signatures such as cookies and cream, red velvet, funfetti and seasonal specialties that shift through the month. 

Beyond cookies, the counter showcases brownies, tart bars, cookie sandwiches built with rich frostings or scoops of ice cream, and a curated set of cold milks and bottled beverages to wash down the sweetness. The atmosphere is casual and efficient: drop in, make your selection from the glass case, and be back out onto University Avenue—treat in hand—within minutes. 

But having published the above as good news, the following is not so cheerful as the amount of money Schmackary's charges $4+ per cookie is frankly a deal breaker for me. And that makes the parking meter seem cheap.

Cookies are sold individually or in half-dozen and dozen boxes, ideal for gifting or for a personal stash.  If you're keen on spending the last of your inheritance--go for it.

As for store bought cookies, you'll find me at the Von's bakery counter in North Park.  Never thought  a sawbuck wouldn't be enough to pay for one cookie and a small cup of coffee.

DESIGN / SAN DIEGO'S NEW AEROSPACE START UP

The design is ambitious. Its Horizon passenger aircraft, shaped more like a manta ray than a traditional tube-and-wing jet, promises up to 30 percent lower fuel burn and roughly 40 percent more cabin space than today’s narrow-body workhorses.

San Diego aerospace startup Natilus is aiming squarely at aviation’s biggest incumbents — and says it intends to become “the next Boeing.” The company has unveiled new renderings of its blended-wing-body passenger jet, secured $28 million in fresh funding, and added former Boeing leadership to its board as it pushes toward first flight later this decade.

The design is ambitious. Its Horizon passenger aircraft, shaped more like a manta ray than a traditional tube-and-wing jet, promises up to 30 percent lower fuel burn and roughly 40 percent more cabin space than today’s narrow-body workhorses. A double-deck layout separates passengers and cargo, while retaining existing engines and airport compatibility — a pragmatic move in an industry where certification risk can sink startups.

Natilus plans to fly its Kona cargo aircraft in 2028, followed by Horizon in 2029, targeting commercial service in the early 2030s The company says it holds a backlog of 580 aircraft valued at up to $23 billion, with customers including SpiceJet, Ameriflight and Nolinor Aviation Backed by investors such as Tim Draper and capital from former Boeing CEO Dennis Muilenburg’s firm, Natilus faces the industry’s central hurdle: scale. 

Natilus plans to fly its Kona cargo aircraft in 2028,
followed by Horizon in 2029, targeting
commercial service in the early 2030s

Developing a new commercial aircraft can cost billions, and manufacturing at volume demands massive infrastructure. The company is scouting sites for a 250,000-square-foot factory, with longer-term plans for a 3.5-million-square-foot facility that could employ up to 11,000 workers In an industry dominated by Boeing and Airbus, ambition is cheap. Certification, capital and production discipline are not. 

Natilus is betting that efficiency gains, strategic partnerships and timing will give it a runway long enough to challenge the duopoly.