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. :)
Get the scoop from the owner, Kelsey.
Kindness is DOUGHP
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Corporate to Doughp