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?
Get the scoop from the owner, Kelsey.
REPOST: Kelsey & Doughp
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