I'm sorry and recognize that I messed up. I named our flavors with terms that originate from Black-American Culture - and using that language in our marketing - I was culturally appropriating. I apologize for the offensive use of the language/slang and will do my best to move forward with a brand that speaks generally to all millennials and Bay Area residents - not pulling from Black-American Culture.
The recognition of this wrong came after the San Francisco Chronicle's nod to our use of this language. The discussions resulting from the Chronicle article have been nothing short of eye opening and a huge learning experience for me - and perhaps for others following along on the interwebs, too.
We still hope to deliver a little happiness to this crazy world with our cookie dough, but we will work to right the wrongs we've done in marketing and keep a light-hearted, youthful vibe without stealing from a cultural that is not mine. I'll share transparently as continue to make changes, but right now I want to focus on the communities I hurt and make sure they understand how sorry I am. I'm dedicated to building a company that can give back to the communities I've upset instead of being seen as a white person just trying to profit off of another culture. Starting this company was never - and never will be - about making money and I should not have pulled so heavily from a culture that was not mine. I left a safe corporate job so I could make people happy. I want to keep doing that and being as respectful and inclusive as possible.
Again, no matter my intention, this conversation is important. It's difficult at times to remove ourselves from our own shoes and genuinely try to see something from another's point of view. In fact, it will be impossible for me to ever fully know what it's like to be a black person living in America. All I can do is work to gain a better understanding of their experiences - and equally important, an understanding of how my branding could be appropriating aspects of their culture.
One thing that helped me along in this discussion was someone online calling out that with DOUGHP, I (a white person) am choosing to indulge in only one aspect of Black American culture (music, language/slang, etc.) and not in other aspects to which they are subject to daily: racism, oppression, lack of opportunity, etc. It's awful and so unfair that they have to experience that other side and it's through that understanding I can respect that they would like me to not engage in any aspect of their culture through my DOUGHP brand.
As a result of this feedback, I’ve decided to pull back on some of the naming - flavors like The OG will now be called “The Original” and “This S’more Is Hella Lit” will now be “This S’more is Hella Awesome”. I will retain as much of the bay area & millennial vibe as I can, while getting rid of the more overtly hip hop and Black American Culture phrases. I respect everyone’s opinions and am continuing to seek out feedback from the community to understand how I can do better.
I’ve also pulled references to myself as a ‘doughp dealer’ and comments about getting ‘Hooked On Doughp’ — being now two years into recovery from my own addiction to alcohol, it was sort of nice to play on words and tout that I’m not addicted to this negative substance anymore and have traded it out for a serious sugar additciton. I wasn’t in anyway trying to marginalize addiction - an issue I have a deep, personal understanding of. Oddly enough, DOUGHP wasn’t even created as a pun for the drug initially. The play on DOUGHP as marijuana just fell into play and suited with the weed-loving culture we have here in the bay. But I see how it could be viewed as marginalizing the drug epidemic or making light of a drug addiction. It was a later adoption of the term 'dope' for my own marketing as DOUGHP really found it’s name as I have always said dope as in, “That’s dope!” and in a company name brainstorming session (going through endless ‘dough’ words) with a friend of mine actually said, “I just want it to be a really dope dessert shop, like a really laid back and chill place to hang out.” And before I could go on, she interrupted me and said “That’s it! Dope could have dough in it!” And the rest is history.
Before the article brought these issues to light, we had already done a handful of fundraising efforts (Raised $1500 for Hurricane Harvey and nearly $700 for a UCSF Children's Hospital family we met through DOUGHP). We also moved our cookie dough production to The Bread Project, a non-profit in Berkeley who employs low income individuals and teaches them skills for self sufficiency. I hope to continue providing opportunities and support for these communities through my work with DOUGHP. There’s no time too early to start giving back with a company and since the article I’ve taken an even stronger approach at where else I can lend a hand - looking into programs like The Hidden Genius Project and Youth Speaks to see where I can lend my time (mentoring, etc.), provide job opportunities (working for DOUGHP!), and provide funds where they’re needed most through fundraising. I hope DOUGHP can help underrepresented minorities both in our employment practices and also through various non-profit and philanthropic work.
Thanks for taking the time to read this and thanks to those of you who raised your voices. You were heard.
BIG NEWS TO SHARE! Read on to find out...
Six months ago, my boyfriend and I were on a bike ride when I told him I wanted to start a cookie dough company. At the time, we were both happily employed in our tech jobs, so he sort of laughed it off - saying endearingly, "Yeah, that'd be nice...one day." Within two months, I started selling DOUGHP.
I'm like Charlie Sheen in a way (yikes -- that's something I thought I'd never say). But, like he once said, "I've got one speed, I've got one gear. GO!" I connect with an idea, decide I'm going to do it, and come hell or high water that shit is happening! Since launching the company, I've leveraged our time at Spark Social SF (a food park in Mission Bay) to test the waters...errr...dough, rather. Do people truly love cookie dough? Yes. Do they want to devour fairly large amounts of it in one sitting? Yes. Is it insanely fun to run your own cookie dough company? Hell fucking yes.
The last four months have been a great proving ground - experimenting with new flavors, selling the dough, launching awesome partnerships, absorbing all the feedback and working to scale our production (growing pains included...see our last blog). We're getting awesome feedback from customers, one message on facebook ending, "So glad we found your product and we can't wait to go back for some more! Thank you so much for making our dessert dreams come true!" *crying* So cool - DOUGHP is just out here tryna give the people what they want! That said - we are still very much in start-up mode, with employees coming to refill the cups, spoons and other DOUGHP-dealing necessities from my studio apartment before the head off for a shift at Spark Social. It's sort of comical - occasionally an employee coming back after a late shift and catching me finishing up emails in my pajamas (and eating cookie dough). I think I'll find this particularly funny in another year or so when we're super official and have an awesome office like Smitten Ice Cream, who I went to visit earlier this week. They have this big spacious, well-lit loft above what will soon be their very own commissary kitchen. I'll be there some day!
We're getting there and now it's time for our next big step in the DOUGHP journey! We're moving on up and will be opening our very first DOUGHP Cookie Dough Bar on Market St! OH YEAH. YOU HEARD ME! We are opening up shop in a super funky (and awesome) indoor food hall called The Myriad. I signed the lease today and will spend the next month readying San Francisco for the greatest Cookie Dough Bar EVER! We're talking 6+ flavors at a time. Imported crazy colored/flavored waffle cones from The Konery. Some experimental cookie dough confections rotating through. And - best of all - a new home base for DOUGHP so I can remember a litttttttle bit of work & life separation! My employees can restock at The Myriad and my studio can go back to just being a studio. :)
We can't wait to share more details as we go forward. Move-in begins this Monday and some serious remodel videos & pics are sure to go up on our Instastory so follow along on this insanely cool journey!
I AM SO EXCITED.
LIKE, REALLY REALLY STOKED. :)
They say a baked cookie was first created out of a failed cake recipe. That person must have felt like a total failure, looking at this flat pathetic attempt at a cake – and then their friend walked over, grabbed it, took a bite and said, “Damnnnnn, this shit is bomb!”….or something like that. I’m paraphrasing here. But it’s true, sometimes it takes a second look at a mistake and see something totally awesome.
We’re going through some growing pains at DOUGHP right now! At 5’2”, I’ve personally always wanted to have growing pains, so I am very excited to be growing at all! But business growth bring along a different set of side effects…We're going through 3-4 times more dough each week than when we first started. To keep up with demand, we started exploring the use of a co-packer. (It's ok. I didn't know either. This was me 4-weeks ago: "What the hell is a co-packer?") This means we can use a company to produce our delicious recipe on our behalf and that lets us take on the increased demand and also frees up my time to keep growing the business instead of living in the kitchen! I can go in and make my fun flavor experiments to keep growing our menu, but the recipes I’ve crafted that you guys know & love now – I don’t have to be hands-on with every pound!
So a few months ago I met the folks from The Bread Project over in Berkeley, CA. I was still early in my DOUGHP days and didn’t think I was ready for a co-packer, but I was totally intrigued by what they were doing and what they stood for. I envisioned a co-packer as some big scary manufacturing warehouse where everyone is silently trudging along at a factory line job. Seemed scary and pulls away from the homemade, small-batch aspect to my dough that I love! The Bread Project was the antithesis of all of that.
The Bread Project employs low-income individuals in an effort to build a more self-sufficient community. They go through intensive kitchen training and career-building sessions and even have a graduation celebration for the “students” who have completed the training. So the students are trained and act as kitchen staff for The Bread Project’s co-packing services. The students are making over minimum wage and able to really set themselves up with skills to make a real income! How rad is that? I am now at the point where I need some help keeping up with the DOUGHP production and I don't have to work with some scary manufacturing plant where they’re paying peanuts. So we decided to move forward with The Bread Project and we had one initial test production go swimmingly. We made the leap that day from my previous biggest batch in a 60-quart mixer, to using a 120-quart mixer! That’s a shit ton of cookie dough.
The next time (about a week later), I go in to teach my recipe to the student who will be leading the cookie dough production. We go through the motions like I’ve done countless times – and then I taste the final product and instantly knew something was off. I was getting this intense hit of flour – this was NOT my dough! Immediately I thought it had to be the person I was training – maybe he measured something incorrectly. This recipe has been tried & true since day one, how could it be failing me now?! We now had nearly 300 pounds of dough that gave off a slightly savory taste and have a week full of events awaiting more dough!
After some at-home experiments to see if there’s anyway to salvage it, I realize I can’t bring it back to life – but I have two workarounds to make something of the dough!
The next day, I’m feeling a little crazed that I now will lose another day in the kitchen. Time is money when you run a business alone and I thought I might actually die spending another 5-7 hours in the kitchen instead of meetings, emails, planning, and – obvi – instagramming. But nonetheless, I’m telling myself I trust my recipe; we just need to go in and be extra careful measuring.
After I get the first few ingredients in, I start sifting out our heat-treated flour. The flour needs to be heat-treated in order to kill bacteria since you guys end up eating this shit raw, so we have been purchasing heat-treated flour from an online supplier for the last few rounds with no problem. And then sifting it helps give a consistent texture – no one wants to bite into a nugget of flour in their cookie dough! Anyways - the second I get going with the flour I immediately recognized something was off. But this time the smell of the flour was so strong, like it had been over-toasting (burned, even?!) in the heating process. To test my theory, I go back to the home-sized 5Q mixer and whip up a mini batch, perfectly measured – and sure enough, that flour taste is coming on strongggggg as hell. #notchill
I had to go forward using the flour given the time crunch I was in – but altered the recipe to try and reduce the amount of flour to sugar ratio in hopes that the sweet factor can takeover a little bit. So, we did what we could do and it’s given us a week’s worth of dough that is pretty tasty but it’s SERIOUSLY paining me that it isn’t our exact recipe. Consistency is everything – and I want everyone’s first, second, and 1000th taste of DOUGHP to be the exact same. This is my first soiree with a supplier issue and we’ll now be going back to the old days and heat-treating the flour ourselves! Best to do all you can in-house vs. trusting a supplier to keep their process the same.
So we’re out slangin’ the cookie dough (and those s’more baked cookies!) this week, but we’ll be back to the original glorious, buttery, sugary, amazing recipe ASAP!
Thanks for understanding. You guys are pretty doughp :)
A building burns down. A crane might fall. The power goes out. Packages can't get delivered. We get evacuated with minutes notice while mid-production. 200 pounds of cookie dough lies in wait to be finished and taken to a giant food festival the next day.
A few weeks ago, I attended a summit called FOOD FUNDED. One of the sessions was for entrepreneurs to share their mishaps - those times when shit literally hit the fan. The stories were unreal - turmeric kombucha explosions in a home kitchen, homemade hot sauce filling a warehouse floor an inch thick. These stories were rough. I remember sitting back and thinking, "DAMN...I don't have a story like this."
It had all gone pretty well since starting DOUGHP. My first time using my commercial kitchen, Kitchener Oakland, I remember the owner looking at me like I was crazy - I was moving from only having ever made the recipe at home in a 5 quart mixer...to making an enormous batch in a 60 quart mixer. Those were big leaps. I flipped the mixer on, took a deep breath, and voila! Perfect cookie dough. She couldn't believe it and said it usually takes 2-3 years for someone to jump a recipe up to that size batch.
So as I sat amidst all these other entrepreneurs, chuckling at their missteps, I couldn't help but feel this ominous sense that a story like theirs was coming for me.
The story came last Saturday.
DOUGHP's been picking up steam lately and my production schedule has tripled since I first started. (The people want their DOUGHP!) So I made arrangements to do another large prep day on Saturday, July 8th - one day before the Ice Cream Sunday Showdown - a food festival expecting 1-2k attendees! I ordered my heat-treated flour in advance and was all set to knock out a huge batch of cookie dough with 4 different flavors (including the inaugural round of our Cold Brew Is Bae!) almost 30% more than I usually do in a day at the kitchen.
Then the sky started to fall. On Friday, I caught wind of the Oakland fire and slowly but surely realized it was only 2 blocks from Kitchener. Insanely huge loss for the building owners who had spent millions erecting the apartment building that now sat smoldering - but also so upsetting to the hundreds of people displaced in the immediate area, unable to return to their homes. Luckily, no one was injured, and I figured by the time I got to the kitchen the next day it would be nothing more than some rubble and caution tape surrounding the former construction site.
Turned out the Kitchener was behind that caution tape, too. I manage to make it to the kitchen, carting my wagon of ingredients under the yellow tape and past a cop who looked pretty confused as to what I was doing but let me go on nonetheless. I found out the 100 pounds of heat-treated flour that I order had not been delivered as expected due to the emergency situation and UPS said there would be NO way to get the package until Monday. The kitchen owner, Sophia, came to my rescue and had begun heat-treating 100 pounds of flour herself to give me a head start on the production day.
The next blow was the power. PG&E turned off the power in the area to avoid risk of the construction crane (slightly singed from the fire and ominously swaying in the wind) falling and striking a power line. Sophia's magic came on again and she managed to get a generator for the kitchen - you can imagine the financial nightmare if all the food in our walk in fridge and freezer was lost. Yay for power...but not enough power.
Homemade cookie dough needs a mixer. A shit ton (scientific term) of cookie dough needs a big ass mixer. The 'big ass mixer' in discussion requires a lot of power to get moving and it was too risky to try it on the generator - blow that and we lose all hope of power to anything! So we downgraded and managed to scale my recipe to do three simultaneous 5-quart mixers (like you have at home) + one 20-quart mixer.
After a few adjustments, we had a recipe down and were cranking away rounds of the dough. I was feeling like we were really in the groove; my boyfriend sifting the 100 pounds of flour, my employee Raymond working the three baby mixers at hyperspeed, and me working through the Cold Brew is Bae recipe in the 20-quart....Then came another blow and another, much larger, piece of the sky fell.
Sophia had run out to get gas for the generator and I let my boyfriend go home and get some rest - Raymond and I had it under control! Then the cops came into the Kitchener and tell me some of the most ridiculous news of all time..."You have 2 minutes to evacuate, we're going to be removing the crane and we have to clear out this area while they remove it." WHAT?! Leave...mid-production...just walk away? I was so bummed because we were just getting things going and now we'll have to leave for what, 30 minutes? No. The cops estimate, "Could be anywhere from 5-8 hours."
In absolute shock, Raymond and I pack up what we can, throw everything in the fridge and leave the Kitchener after ~4 hours of production with another 3 or so of work remaining...The rest of the day was a mix of insanity that can only be described as comical in hindsight. We sat on the curb in Downtown Oakland for another 5.5 hours until we were let back in. There was an electrical fire in Sophia's car when we were going to throw in the towel and head out for a bit. Raymond got roped into walking a lost older woman home for an hour-long escapade. Sophia and I got harassed by an insane man on the street who started yelling nonsense at us, saying we look like we're 10 years old and that I have bad acne (it's not even that bad - sheesh!) Ha. At the end of it all, we couldn't help but laugh.
When shit hits the fan, all of the shit has to hit the fan at the same exact time. I was so grateful to have Sophia's help through it all and we joked that it was actually forcing us to have some downtime in our wildly busy lives while we waiting to return to the kitchen. I got through all of the dough production and made it home just past midnight. At the food festival the next day, DOUGHP was a huge hit and we made lots and lots of happy customers with our cookie dough - even if I nearly died making it!
After a few minor breakdowns, I came to realize you can only control so much and at some point you have to let go of expectations and just roll with what you've got. MOST importantly, everyone is safe. Yes, I was inconvenienced but we’re lucky no one was seriously injured from this fire. I love cookie dough, but it does come second to human life. So, while this may be my first "Holy shit. Will I make it through this?" story, it sure as hell won't be the last! Stay tuned... :)
So you've been pretty hyped to try edible cookie dough? And, rightly so, this shit is delicious. What if I told you it was about to get even better?
Well, your dessert prayers have been answered. Today we're stoked to announce a partnership with Milk & Cookie Bar - a dessert shop concocting some insane treats that you literally cannot eat without taking a photo first. I thought my dough was pretty Insta-worthy. This dessert bar is next level. We're talking super tasty and quirky flavor combos, bright ice cream colors, and toppings that will make your inner child squeal with joy. So, what can an ice cream shop and a cookie dough company do together? Say hello to the DOUGHPBOY, a cookie dough ice cream sandwich. That's right. Ice cream sandwiched between two layers of edible cookie dough. Are you drooling? Cause I am. Okay, cool.
The owner of Milk & Cookie Bar, Dave, is super cool and I've had a blast getting to know him. The food community is seriously legit AF and I'm so happy to have joined it! We're excited to be working together and cannot wait to shove some cookie dough ice cream sandwiches in your faces.
Come get a DOUGHPBOY here:
After those two special events, you can dig into one of these DOUGHPBOYs anytime at the Milk & Cookie Bar. We'll keep rotating through a variety of ice cream and dough flavor combos so check back on our social media accounts for the latest...
This is Collin.
Collin is only a year out of kindergarten.
Collin has beat cancer once.
Collin is now battling cancer again.
Collin is still smiling.
Be more like Collin.
"Life isn't fair" is a saying I try to avoid because often times it's used so loosely. Like..."I got a parking ticket! Life isn't fair!" It really carries no weight. When I met Collin and his dad, Ed, a few weeks ago, I left that day saying defiantly to myself that life just is NOT fair. But I decided I could actually do something about it.
We met on one of their visits to Spark Social SF, a food park near the UCSF Benioff Children's Hospital where Collin is currently being treated so they like to come by and see the new food vendors coming through. They stopped by to get some cookie dough from my company, DOUGHP. After they finished, they came back and we started talking a bit and Ed shared Collin's story.
In April 2015, Collin was discharged from the hospital after battling Medulloblastoma. He made it two years with no additional complications and a near-full recovery. Unfortunately, early last month, a radiology check-in found new evidence of tumor cells at his lower spine and inside his ventricles. Collin's situation is unique because of the recurrence taking place outside of the original location and because of the two separate locations being relatively far apart. Both areas are inoperable. Because of the nature of his disease, it is likely that there is cancer elsewhere in the cerebro-spinal fluid and/or central nervous system.
With this unsettling news, his family pressed forward and found a rare and very limited clinical study at the UCSF Benioff Children's Hospital. They applied and Collin was accepted off the waiting list and they made it out to San Francisco at the end of last month.
So they're here for a 6-week trial. As his dad said to me, "This is our last hope." (Please, get me the tissues.) He said he wants Collin to have the best time possible between treatments so they've been hitting the town around SF - giants games, food parks, you name it!
After we spoke a bit about Collin that night, he said how much he loved the cookie dough and asked if we could take a photo together. When he emailed it to me the next day, I got to thinking about how I could help bring an even bigger smile to Collin's face.
I asked Ed what Collin's favorite candy was and we surprised Collin the next week with a "Collin's Special" up on the DOUGHP menu, specially packed for him with an M&M cookie dough.
In an effort to help their family, I am selling "The Collin" M&M cookie dough and donating 10% of proceeds back to their GoFundMe page we began. I started DOUGHP a mere two months ago, and I had no idea it would give me the opportunity to meet such a special family and to help in a greater capacity than previously possible.
It's unbelievable what hardship one family can endure - but truly remarkable to have the upbeat perspective and positive spirit this family has. They're dealing with so much - together we can alleviate at least some of the monetary pains they're facing. The medical expenses for what Collin has gone through are astronomical - not to mention they're living expenses are now facing SF prices - a steep hike compared to their home in Arizona. I hope you can join me and donate to help this beautiful family for medical and travel expenses.
Ed and Collin...I am so grateful to have met you. Thank you for letting me share your story.
This Sunday was not your average Sunday. Sun was shining (already off to a weird start - where's the fog?), the wind was out with a vengeance, and upwards of 2000 people stormed the pathways of Spark Social SF to devour ridiculous amounts of mac-and-cheese-inspired food specials. This Sunday was The Great Mac & Cheese Melt-off.
It was our first Sunday shift at Spark Social and the event manager dropped by on Thursday to make sure I understood just how big this Sunday would be with the festival. She let me know A) It was ok that I wasn’t putting cheese in my cookie dough (yeah, just not happening) and B) that I was the only dessert vendor for the 2000 attendees. Her exact words: "Bring A LOOOOOOT. Like, a lot." After a quick assessment of how much cookie dough I had left and had planned to use up on Sunday - I realized it wouldn't be enough. Time to hit the kitchen. I called in the reinforcements (aka my mom) and we took to the kitchen on Saturday.
4 hours in the kitchen and a quick omg-was-that-20-or-24-pounds-of-butter-in-there-I-cant-remember-oh-god slip up, we had 200 pounds of magical, perfect, fluffy cookie dough packed up and ready to rock everyone's world at the festival.
[Crazy enough, after the kitchen that day we also had our first DOUGHP wedding tasting! Too fun. I made a special flavor by request of the bridge and groom. They loved them and I can't wait to serve up some DOUGHP at their reception in August!]
So, the next morning it's GO-TIME. I woke up at 5am (not unlike a child super stoked for Christmas) and got ready for the day! Doughp is being run on a volunteer army right now so two of my wonderful friends volunteered (unknowingly) for the world’s busiest event! We get set up and the line is building outside the gates - YES, a line! At 10am! For mac & cheese! Once the flood gates opened, it’s all a blur.
We sold 150 pounds (almost 600 scoops!) of cookie dough on Sunday. That’s A LOOOOT of cookie dough - but even more awesome - it was A LOOOOOT of super happy customers. The line was ridiculous but these people knew what they wanted and they were willing to wait! I loved every minute of it!
Best part: A few hours into it, the event manager comes over with a smile on her face and says, “I just wanted to let you guys know, you’re actually winning the vote right now for ‘Best Mac & Cheese Special’” We didn’t take home the prize in the end but, damn, that would’ve been funny.
Thanks for the support and hope to see you at Spark Social tonight/tomorrow 5-9pm for your weekly Doughp fix! Or check our store out online.
PS: Shout out to John and Mary for working the event with me! If it weren't for Mary's prior experience working in an ice cream shop - not sure we would've made it out alive! Love you guys!
So it's been just over a month since the launch of Doughp. What's the verdict? I'm ridiculously happy, crazy busy, and am enjoying my own cookie dough in quantities I'm uncomfortable disclosing. I call that a success! We've had a few pop-ups, catering events, and a few dozen online orders. I'm waking up every day working on something I love and seeing people enjoy the fruits (or dessert, rather) of my labor. This is the life.
A few of my favorite things in the Doughp world so far:
1. The Flavors & Reactions: I had a lot of fun naming my flavors. A LOT. I didn't go basic, I fully committed. And to hear people my parents' age asking for a scoop of "This..S'more...Is...Hella?...Lit?" is more than I could have ever asked for. I have a deep appreciation for those of you who say the full flavor name and don't just give me the plain jane "s'mores" version. All around the reactions from people have been so rad. It's like one part shock & awe and one part praising the cookie dough gods that someone decided to do this in SF!
2. The Kitchener: So I prepare these massive amounts of delicious cookie dough in a commercial kitchen across the bay called Kitchener Oakland. Seems weird right? I live in SF, yet use a kitchen in Oakland. But that's only because you haven't been to the Kitchener yet. It totally kicks ass. It's a group of other food artisans like myself that share the space and it's been a great community to link into. Not to mention the Oakland food scene is BOOMING and I'm happy to cater to the cookie dough needs on the flip side of the Bay!
3. Doughp Smuggler: Someone taking just over a pound of Doughp on a flight out of San Francisco was stopped by the TSA and had the cookie dough inspected (for fear it contained eggs - animal products aren't allowed on planes apparently). Almost getting your Doughp confiscated at airport security? It's too good. Our customers are turning into little Doughp smugglers.
The list could go on but I'm just so happy to be a part of this food scene and even more excited to be doing it with food I'm passionate about. I'm eager to begin incorporating more local ingredients (chocolates, spices, etc.) in our seasonal flavors. Comment below if there's a flavor you'd like to see this summer!
Until next time...I'll be here making and scooping up my delicious cookie dough. Staying woke. Staying stoked.
How can you get some Doughp?
Spark Social SF / Catering / Pop-Ups
Order Online / Postmates (Oakland) / UberEats (SF - coming soon)
-----REPOST FROM 4/19/17 ON MEDIUM----
It’s February 2007, I’m 16, and in my room probably writing in my diary or listening to some really gangster music like Ja Rule or Peety Pablo (“North Carolinaaaa!” for those of you who need a refresher on that gem). My dad had yelled upstairs and said our neighbor was there to talk to me. I didn’t know it at the time, but that conversation resulted in the opportunity of a lifetime to work at a Fortune 100 tech company. I fell in love with this company, and have been with them for the last 10 years. I worked full-time through the summers and stayed part-time during the school years — not a bad gig.
It was a couple of years ago when I realized I wanted more. I wanted to unleash my creative side, interact with customers more often, and — in a dream world — indulge my sweet tooth and love of being in the kitchen. Around that same time I decided to give being vegan a try. I say that very loosely as I more often refer to myself as a “part-time vegan”. It’s way more fun that way — totally recommend it. Anyhow, baking vegan cookies became one of my favorite things because I can eat as much of the raw cookie dough as I want without risking death. Pretty sweet deal, right?
As time went by and my cookie dough obsession grew, I began to think how fun it would be if I could share a scoop with friends, family or even on a date — to make eating cookie dough an experience. Living in San Francisco, I am constantly in search of new and exciting restaurants — especially dessert shops and I’m on the hunt for one that doesn’t make me feel like I am at a 5-year-old’s birthday party. This sparked an idea. I didn’t need to wait for someone to bring a cookie dough experience to the Bay Area — I could do this myself.
In February of this year, I set my sights on this and I am finally ready to introduce the Bay to their new bae: Doughp. Doughp scoops up ready-to-eat cookie dough in flavors you won’t forget like: The OG, White Girl, This S’More Is Hella Lit, and #VeganLyfe. We scoop at local markets & private events from a food cart that is legit AF.
Tomorrow I am taking the leap! For me it’s the first day of my 10-week vacation. It’s my sabbatical, a benefit my company offers after a certain tenure — pretty bananas that I’ve reached this milestone at just 26 years old. It’s the perfect opportunity to see how ready the Bay Area is to get a face full of legit cookie dough. That aside; there IS another meaning some people find in tomorrow’s date… For the marijuana lovers out there it’s 420, the international get-super-SUPER-high-and-order-everything-on-Postmates day. So with the cookie dough business ready to launch, I decided there’d be no better time & place than Mission Dolores Park on 4/20. It’d be a pretty epic way to introduce my new company and have an audience with a serious case of the munchies.
It’s gonna be pretty Doughp.
Where can you find Doughp in SF?