When I started Doughp in April of 2017, I just wanted a change. After a decade with the corporate world, I was looking for the rush of creating something new; the excitement of others enjoying what you made, the creativity in building a brand people can relate to. Doughp has given me SO much more than that.
Since opening, we’ve sold more than 250,000 scoops of cookie dough and donated thousands of dollars to different causes. The Bread Project, our non-profit kitchen, has made us over 50,000 pounds of cookie dough. That’s enough dough to fill 8,000 hot tubs... (oh-my-god..srsly?!) Opening our store on PIER 39 created countless memories for people from all over the world who get the chance to dig into some Doughp.
We’re on a mission to spread raw dough and real conversation. I’ve personally battled with alcoholism & anxiety first hand - these issues are not unique to me - but in a world full of filtered perfection, it can make you feel pretty damn alone. Doughp makes cookie dough, but we have something to say and together we can make this world a little sweeter. We’re more committed than ever to our Doughp4Hope mission to reduce the stigmas around mental health and addiction. Learn more here.
Today we are taking the next big leap. Our storefronts allow us to create these spaces where people can come together, be real & engage with each other....and listen to some 90’s throwbacks.✌🏼So to expand that vision, we are announcing our new 24/7 dessert “bar” coming to the LAS VEGAS STRIP Spring ‘19! That’s right..the headlines can read “Sober Founder Opens (Dessert) Bar in Vegas.” We’ll be making a safe haven in Vegas - a chill dessert & coffee bar to hang out in, booze-free. We hope you’ll come party with us! ✨ Stay tuned for more... (Sneak peek a few store drawings below!)
With our big step into Sin City, it’s time we open up our website & social handles beyond DoughpSF. Beginning today you can now hit us up on all social accounts @eatdoughp and find us online at: www.eatdoughp.com
I couldn’t be more stoked for this next step in the Doughp journey and, as always, sending out some big virtual *hugs* to say thanks. Thanks for coming along with me!
PS: ever emailed with us? Hit us up at [first name]@eatdoughp.com 🙏🏻
Today’s pretty rad… because today I get to celebrate 3 years of sobriety! September 14th in 2015, I was waking up in Barcelona - after a near 12-hour binge drinking session - experiencing some serious confusion, a killer hangover, and a sinking feeling in my stomach that I’d done it again. Yet again I’d be apologizing for actions I vaguely remembered. Yet again I’d spend the morning searching for my belongings, which I’d lost around the town the night before. Yet again I’d be hurting the people closest to me; letting them down time & again for a problem that took me a bit longer to recognize. Well, that morning it ended. I pulled myself together and went to an Alcoholics Anonymous meeting and haven’t had a sip of alcohol since. This kick-a$$ decision changed the entire direction of my life.
I’ve never been more comfortable in my own skin. I feel ALL of the feelings and deal with my shit in healthy ways. There’s no crutch, there’s no more escape. I’m just here. Living. Feeling. Doing. Creating. Loving. Getting alcohol out of my way was the most liberating decision of my life. It wasn’t “easy” by any account, but so worth it. My energy level went through the roof, I rediscovered my passions - all of which led me to quit my safe corporate job and open up DOUGHP early last year.
Our generation has normalized alcoholism. Nearly one-third of adults in the U.S. engage in problem drinking at some point in their lives. Often passed off as “party years” or “just having fun” - the drinking culture makes it difficult to accept you have a problem without losing your job, getting a DUI, or some other severe consequences. I always believed I could control my drinking; I’d set out for a night of drinking just absolutely SURE that this time would be different. But it never was. I faced my own set of consequences and made the decision to not push my luck any further. I cannot handle alcohol ...and that’s something our society makes pretty damn hard to accept.
At the root of my troubles with alcohol was my mental health. I was excelling in almost everything and still convinced I wasn’t good enough. Nearly 1 in 2 Americans will develop a mental health disorder in their lifetime — but we’re all so sketched out to talk about it. To answer honestly when someone asks “How are you?”. These days, we’re more connected than ever - but we all know what that’s done to our daily life. We’re moving around this world with our headphones in, our face in our phone screen, and a disdain for anyone who even makes eye contact for too long. What role can DOUGHP play in helping us all just connect a little bit more - remind you to be there for a friend when they need you, and to reach out when you’re the one in need? What if we can come together more often?
I started DOUGHP to bring cookie dough out of the kitchen - this sweet, nostalgic treat that can help us escape for a moment to a simpler time. Our storefronts created an alternate space to gather with friends outside of the ubiquitous bar scene - but still with super chill music. :) We’re on a mission to reduce the social stigmas around mental health & addiction and provide resources & support where we can — here are the few of the ways we’re out to inspire change:
The Struggle is real.
It's real for you, for me, and for the 1 in 2 of us who will develop a mental health disorder in our lifetime. So why do we fake it through filters? Some days are truly #blessed, but some days we're feeling more like FML.
REALITY CHECK: IT'S OKAY TO NOT BE OKAY
DOUGHP is hustling for a world built on raw truths, not half-baked perfection.
We pledge to keep it raw and keep it real, every day.
I will answer straight up when someone ask "how are you?"
I will give & accept compliments without hesitation.
I will keep an open door for anyone who is struggling.
Love cookie dough? Want to help run a cookie dough empire? Well, get stoked cause we're hiring! Email firstname.lastname@example.org and let us know which role you'd totally kick a$$ in. Selling cookie dough together for a living? #squadgoals. Deets below.
operation // Catering Manager // Biz Dev
CHIEF OPERATING OFFICER (COO)
Love cookie dough? Want to help run a cookie dough empire? DOUGHP is hiring a COO! We’re experience rapid growth and need someone to take the reins on our operations as we expand our franchise, storefront, and CPG business channels.
Your responsibilities will include things like:
DOUGHP Cookie Dough is looking for a full time Catering Coordinator! We have a kick-a$$ catering business around the Bay Area, but we are ready to take this thing to the next level! We’re looking for a motivated, energetic person to handle our catering events from start-to-end and build out a more effective client nurturing program.
Your responsibilities will include things like:
Love cookie dough? Want to help expand a booming food business? You’re in luck - we’re hiring! We need some awesome people (ideally 2-3 new hires) to continue finding new business opportunities for our nostalgic dessert! We are seeking strategic business development people in a variety of areas: CPG/wholesale, storefront expansions (stadiums, tourist locations, high-traffic malls etc.), and catering business around the Bay Area. We’re looking for a self-motivated, go-getter with a super positive attitude who can think creatively about new opportunities and go after them!
Your responsibilities will include things like:
Come on, you know you wanna hang out with us....
[[Chris // Kelsey // Caitlin // Cole // Cahner]]
DOUGHP is growing up! We've got a small-but-mighty team dishing out their best work to make this fun and crazy delicious dessert a reality. Selling cookie dough together for a living? #squadgoals.
It's time to introduce you to the faces behind this ridiculously fun dessert shop! BONUS: Read on for a super exciting DOUGHP announcement and upcoming par-tayyy on August 9th!
Kelsey Witherow / FOUNDER + FEARLESS LEADER
Watcha doing? After ditching a 10-year career in tech, I followed my sweet tooth to open DOUGHP. These days I'm focused on growing the business, enabling partnerships, and helping to cultivate some seriously kick-a$$ professionals on my team. I may run the company, but I'm having waaaaay too much fun to call it a "job."
Rep your hometown: Dallas-born but raised just outside the Bay Area in Sacramento, CA! :)
Super Fun Fact: I can rap all of Vanilla Ice’s “Ice Ice Baby” …and there may or may not be a choreographed dance to accompany that.
Cole Mayer / VP OPERATIONS
Whatcha doing? I handle operations both inside our storefronts (& new kiosk at AT&T Park) & outside with external catering/wholesale orders. Someone's gotta keep this show on the road!
Rep Your Hometown: Boulder, Colorado. It's a beautiful little town nestled up against the Rocky Mountains. I went to CU-Boulder and took the opportunity to move to San Francisco two and a half years ago!
Super Fun Fact: I love camping and being outdoors with friends. There's something special about getting out of the hustle and bustle of life for a few days and fully disconnect (and in turn connecting fully with the people you're in the wild with!). It's an amazing opportunity to reset your psyche.
Chris Ciszewski / BUSINESS DOUGHVELOPMENT
Watcha doing? Taking our wholesale business to a new DOUGHP level :)
Rep your hometown: I'm from Niagara Falls, the American side (you have to say that, cause people will always ask) I helped open and manage one of the first boutique hotels there.
Super fun fact: I'm actually a bit on the shorter side compared to friends; despite being 6"5, my other friends are 6"9 and 6"7. And i's rare if people DON'T ask if we we're athletes when we're out together. We joke that we're ex-hockey players, but truth is... all this tall-ness never really translated to any athletic prowess.
Cahner Olson / MARKETING LEAD & EXEC SIDEKICK
Watcha doing? I lead DOUGHP's marketing and catering coordination! Instagram is my game - I mean who doesn't love taking photos of (and then eating) cookie dough?!
Rep your hometown: I was born in Chicago but grew up in Omaha, Nebraska! I'm a midwestern girl through and through.
Super fun fact: I love to travel and will check off my 30th country by the end of this year!
Caitlin Russell / BRAND GURU
Watcha doing? I’m leading the DOUGHP for Hope road trip! We’re dishing out cookie dough and conversation for mental health at recovery centers, sober houses, and colleges down the West Coast.
Rep your hometown: Born and raised in the San Fernando Valley. I grew up hanging at the mall, snacking on froyo, and listening to TLC.
Super fun fact: I quit my ad job at 23 and built artificial reefs in Thailand. I’m a certified advanced nitrox diver and obsessed with nudibranchs.
DOUGHP for Hope Launch Party
We're launching a new flavor called DOUGHP for Hope - a birthday cake cookie dough! Best part? 100% of the proceeds from it will go to a local non-profit!
The flavor launches in-store on August 2nd, but join us for a party with representatives from the three non-profits we're featuring this round! They'll be in store on August 9th 5-9pm to meet you all and share their mission.
Be sure to RSVP to the Facebook event here!
Running a successful business brings about the opportunity to make a great and lasting impact. I'm using DOUGHP's success to raise my voice around issues near and dear to my heart - like addiction & mental health.
The nostalgia of cookie dough can take us all back to a simpler time and memories of our childhood days. If we try hard enough, we can bring some of those care-free vibes back into this crazy world. So this Fall, we're taking a cookie dough trailer down the west coast on a DOUGHP Dreams Tour; encouraging people to follow their dreams; rising above addiction and reducing the social stigmas around mental health.
In my own experience with addiction, the most important was to know that I wasn't alone, hearing stories from recovering addicts and what they'd achieved in sobriety really changed the game for me. That's why we're taking this tour.
But it goes beyond helping people outside of the company, I want to have an impact for all of the amazing people that make up the inside of this company. We're all complex humans leading lives that are unavoidably interwoven between work & home life. In hopes that I can inspire other companies to open their hearts and be a little more human for their employees, I want to openly share the steps we're taking at DOUGHP to make a more inclusive workplace. This is a journey but we hope this moves us in the right direction!
Below is a letter sent to the DOUGHP team (remarkably made of 15 incredible people!) about our new mental health policies. <3
A LETTER TO OUR EMPLOYEES:
This is an important and awesome email that I’m really stoked to be writing on behalf of the company. I recently met the founder (and fellow sober sister! Woot woot!) at Nana Joes Granola, Michelle Pusateri. Michelle is a kickass entrepreneur who - like me - has a bigger vision in life than just “make a cool product and make money”. She's inspired me to make some changes here at DOUGHP.
We want to positively impact the communities we work in and find ways to help employers like us ‘do the right thing’ when it comes to employee support for issues near & dear to our hearts - like addiction and mental health. She’s building out this platform called Community Before Profit (link) and I love everything about it - we’re working to create guides for employers/employees with helpful resources and best practices to establish in the workplace. And even looking as far as working to pass a bill requiring mandatory mental health day(s) at companies…so I pretty quickly got to thinking, if I’m going to be talking-the-talk about employers supporting mental health and addiction issues, DOUGHP sure as hell better be walking-the-walk!
Mental Health @ DOUGHP:
In light of the string of celebrity suicides, and the ever-increasing rates of depression & anxiety - we’re reminded at just how real & pervasive these issues are. Just because someone seems happy on the outside, may not always be the case inside. Be mindful of this, treat people with respect, and be kind... You just never know what someone is going through.
In a nutshell...I love you all, I so value your help and support, and I am grateful we can work through this crazy cookie-dough-loving life together!
Founder // Cookie Dough Enthusiast
Hey! I’m Kelsey -- Founder and cookie dough enthusiast who opened up DOUGHP Cookie Dough (...it’s pretty “dope”) in April 2017. We’ve got a small-but-mighty team bringing a guilt-free, nostalgic, and ridiculously fun experience to San Francisco. By ditching the eggs and heat-treating the flour, your spoon (or face) can dive right into this cookie dough. Cookie dough by the scoop? That’s pretty crazy! But what’s really crazy? DOUGHP almost never happened.
This September will mark three years since I faced my alcoholism head-on and decided to get sober. Then, just 24-years-old, a lifetime of sobriety seemed impossible - and SO boring - but equally necessary. My first thoughts were “What will my friends think? Will they even still be my friends?”, “Can you even date sober?”, and “Champagne toast?! O-M-G. Now I can’t ever have a wedding!” These and many other concerns have most certainly been squashed. I can confirm: 1) You can still have friends. 2) You can date (BONUS: You get to remember your date’s name!). And 3) Your wedding toast can include Martinelli’s sparkling apple cider - total game changer.
After getting the alcohol out of my life, I returned to my passions. I started running again, got back into yoga - and most importantly - I started baking again. I have always loved desserts. Sugar > everything. What I love more than eating dessert myself, is making something sweet for others. Watching people light up with their first bite - there’s nothing better than that.
Cookies have been a staple of mine (typically saving half the dough to eat raw and only baking the other half!) and after exploring vegan baking in these past couple of years I found a stellar substitute for raw eggs. Being a part-time vegan, I began incorporating butter in these recipes, but left the eggs out. Voila! I landed on a recipe that didn’t require the rebellious risk of salmonella and starting thinking more people deserved to enjoy this amazing, nostalgic dessert. This fire was lit inside me, and I was hell bent on opening my own cookie dough bar in San Francisco.
Within a few months of the idea stirring, I’d quit my 10-year career in tech and thrown myself into this DOUGHP world I’d created. It’s grown tremendously in the last year and we recently opened up shop on San Francisco’s PIER 39! This would absolutely, undoubtedly, 100%, [insert other ‘FOR SURE’ synonym] not have been possible if I’d kept drinking. Getting sober gave me such a sense of self awareness, provided the energy to fuel my ‘I can do anything!’ mindset, and introduced me to a support system needed to make DOUGHP what it is today.
I’m so grateful to have made the choice when I did, but I struggled with this for ~5-8 years before finally getting sober for good. What if I could’ve figured this out earlier? What if someone shared their journey - maybe so similar to mine - with me and I woke up and realized there was a better path. I want to be that light for someone else -- so I’m asking for your help to spread my message on a cookie dough & kindness-filled road trip!
To do this - I’m partnering with Kindness is Badass, a non-profit reminding people that it’s cool to be kind and helping people feel Safe, Empowered, and Worthy through kindness; SEWing communities together one person at a time. Together, with your help, we’re going to build out a custom “Kindness is DOUGHP” food trailer and go down the West Coast to pop-up in different cities sharing our message of kindness and transporting people back to their childhood with a bite of our cookie dough. We’ll be making special stops along the way at addiction/rehab centers and high schools to meet with young people, share my story and hand out some delicious dough.
I’m ready to share my story with those who need to hear it most and spread some kindness, hugs, and cookie dough along the way. Thank you for letting my share this journey with you, I hope you’ll help me take my next journey and contribute to this “Kindness is DOUGHP” Road Trip - where I can show people that cookie dough is my kind of doughp.
Visit our campaign today.
DOUGHP (think, “that’s dope”), San Francisco’s first cookie dough bar, will soon celebrate their one year anniversary! On 4/20 last year, one cookie-dough-lovin’ woman gave SF their first taste of this once forbidden treat and has dished it up at events across the Bay Area, finally opening a physical retail location on SF’s famous PIER 39 earlier this year.
Owner and self-proclaimed cookie dough enthusiast, Kelsey Witherow, ditched a 10-year high tech career to follow her sweet tooth. After getting sober in 2015, her nights & weekends were often spent hunting for a sweet treat (instead of hitting the bars) and she quickly noticed a gap in San Francisco’s dessert market. She set out to make a fun brand that millennials like her could relate to - but with a nostalgic dessert that people of all ages enjoy.
As many remember, cookie dough is something often enjoyed in private - a guilty pleasure of sorts that our parents warned us against as children. Well, DOUGHP makes for a more guilt-free experience as they heat treat their flour and use an egg replacement, making this raw cookie dough safe to consume. Customers can dive right into a scoop (or two, or three) and finish it off with a variety of toppings and sauces for a wild dessert experience.
This woman-run business is also setting out to do good with their recent success. All dough is made at The Bread Project (TBP), a non-profit who provide training, job assistance, and support to low-income individuals in Berkeley. DOUGHP cookie dough is now one of TBP’s largest customers - together they have mixed up more than 18,000 pounds of cookie dough.
DOUGHP’s birthday on April 20th will also kick off the next big step for this budding food business! They will be launching a PieShell campaign to raise money for a DOUGHP road trip along the West Coast. A birthday celebration will take place on Friday night with single scoops discounted to $4.20 and other freebies for donating to their campaign.
What’s ahead for DOUGHP? By the end of the year, Witherow also hopes to open new retail locations in LA and Las Vegas.
Any press inquiries can be directed to the owner, Kelsey Witherow at email@example.com or her executive sidekick, firstname.lastname@example.org.
Want to try this tasty treat for yourself? Stop by our store at Pier 39 (2nd Level) or send a catering request to email@example.com.
With DOUGHP being the latest addition to the local food truck gathering, Off the Grid: Fort Mason Center. They sat down with our founder, Kelsey, and got the scoop on life running this new cookie dough business! Personal growth, business growth, and even a few tips for fellow food entrepreneurs. Read on...
What excites You (Or scares you!) the most about participating at OTG:FMC?
The invite to be an OTG:FMC vendor was the icing on the cake (or cookie dough) for what’s shaping up to be one hell of year already. We just opened the doors of our new shop on PIER 39 and our catering business has been picking up some serious steam - but to get our story out in front of the thousands at Off The Grid…that’s next level for me. I’ve been a fan girl of OTG since moving to SF and it’s a true testament to this city’s love & support of small biz.
The Bay Area really cares about the people behind the food - it’s not just an awesome fried chicken sandwich or a crazy good scoop of cookie dough…it’s who made it and why they’re making it. I’m most excited about OTG for the opportunity to share my story that comes along with the cookie dough, and maybe inspire a few to take the leap and go after what they love. It’s a wild ride, but so worth the risk.
What defines your long-term success?
I just want to be happy and share this ridiculously tasty cookie dough with people….It’s such a rad thing to share this recipe with the world. We’re not just selling dessert, a scoop of cookie dough is like giving people a flashback to their childhood. Nostalgia by the scoop. I’m on cloud nine watching people enjoy DOUGHP and talk about memories they have of sneaking a bite of cookie dough. But that happiness is sometimes tough to maintain when wearing all the different hats it takes to run a small business!
I left a 10-year career in tech to follow this sweet tooth of mine, so working long hours wasn’t something new to me. But these new hours are more like 24/7. Owning your own company means you’re on, all the time; at least while we’re still small! It can be tough to find that balance between self-care & bad-ass biz owner. I believe this will be a big breakthrough year for DOUGHP, so I hope to focus on getting the right people on the team to share the load. Also, a good support system is crucial and I’m lucky to have very patient, supportive friends - admittedly, they may just be sticking around for the perks: free cookie dough. ;)
In my eyes, DOUGHP has a place in a few other big cities (LA, Austin, Las Vegas…). I’m also getting the gears moving on a DOUGHP Road Trip down the west coast in a food truck! To accomplish all this awesomeness, I’ll need some help. Something my grandma used to say to me, “Kelsey, you can do anything. But not everything.” So for 2018, success is finding the balance: kick ass and stay sane.
What piece of advice would you offer to someone starting out in the mobile food business?
Shit’s about to get real. Don’t give up, and ask for help when you need it. There are so many of us who have been RIGHT where you are. It’s overwhelming. Your to-do list has 10383709 items on it. It feels like you’ll never make it through. But you will! You’ve got a great product, now it’s time to figure out where to make it, who to sell it to, and the right avenues to sell it. If you’re not sure - just ask! Nearly every big decision (and lots of little ones) I’ve made for DOUGHP, I ran it by another contact in the food world. Hiring, scheduling, payroll solutions, health department inspections, etc. Someone else has been through it - they probably got a helping hand and would be more than willing to lend you one. I know I am.
There are things that come easier for some than others - marketing for example. That’s just not natural for some of us. Consider this common scenario: You make GREAT pies. You love your pie. You think everyone else will love your pie. But you don’t know how to market/advertise your pie business. You sell no pies. You are sad. DON’T LET THAT BE YOU! If marketing isn't your strong suit, find someone who can help you! The most important thing in running your business is knowing what YOU want to be good at. You don’t have to be good at everything, so outsource (when financially conceivable) the items that aren’t worth you learning/doing. Accounting, for example. Not my thing. So I hired a pretty legit accounting firm off the bat. Boom. Done. Off my plate. I save money by focusing on growing my business instead of looking up what GAAP means. :) Shout-out to the accounting crew at Why Blu for saving me from that misery.
Bottom line: Do what you love, do what you’re good at, and get help for the rest of it.
What do you see as the biggest obstacles to your business' success?
There are no obstacles - just new paths! :) Hehe. Well...I think our biggest area of focus is handling scale. We have something super new, unique, and the more word spreads - the more demand we get. Which is great! ("Good problems to have,” as they say) But I definitely feel the growing pains of how quickly (and responsibly) I need to hire and train the right staff & management to take advantage of all the sweet opportunities in front of us. It’s walking that line between overextending yourselves and missing out on a killer opportunity. It’s a pivotal moment in a company - but I’m loving every second of it.
The stages of growth are just awesome - Back when I started last April, employee-less and working every single event alone, I remember freaking out when someone said they had heard of DOUGHP. Like “Woah! someone that is not my friend or related to me has heard of this thing I started!?” And now, I was interviewed for ABC7 Bay Area last month (Hi mom! Hi dad!) and there are thousands of people trying our product at Pier 39 - often without even meeting me! The problems you face change so rapidly and now that it’s grown to the point where I can’t be serving every single scoop of dough (98% sure my wrist would fall off), you’ve got to focus on having people who can embody the same vibe you had and share that same passion for this product. Starting the business was a huge hurdle, but scaling it without losing the experience you’ve created is certainly my biggest undertaking yet.
**GUEST BLOG courtesy of one bad-ass cookie dough photographer, Courtney Cain.**
What do you get when you mix together a sweet tooth, a love of photography, and a brand new cookie dough company? Fast friends!
Hello! My name is Courtney and I’m the camera behind some of DOUGHP’s dopest cookie dough photos. In August, on the day I moved to the Bay Area, my childhood best friend, Lizzie had lined up a meeting with Kels (DOUGHP's founder!) to chat dessert photos. At the time we’d just started creating content for a few small businesses and were looking to grow this passion.
Lizzie is a lover of all things sweet and San Francisco and caught wind of DOUGHP’s social media account over the summer. After a few months of semi-intense stalking Kelsey/DOUGHP - we felt like we already knew her and set out on a mission to befriend this passionate entrepreneur! We met for coffee in downtown SF and the rest is history! If you’re getting Ingrid Goes West vibes, I see you! Nothing has gotten creepy… yet. :)
By the second friend-date, things got serious. I met Kels at The Bread Project in Berkeley for a get-to-know-you photo shoot and ride-share into the city. We talked passions — mine for social justice education and hers for ethical, community-based DOUGHP development. The photos turned out wonderful; Nothing breaks down inhibition faster than cookie dough. In fact, getting to know Kelsey has convinced me that sugar might be a better conversation-starter than alcohol!!
In the following week, Lizzie and I traded Kelsey a batch of cookie dough for a batch of photos and ran around downtown SF to make it happen. We threw Fruity Pebbles and marshmallow topping across Market Street and snuck up to skyscraper rooftops to get wow-worthy shots. There was something really inspiring about merging the Bay Area grunge with scoop-able cookie dough (read: barbed wire and graffiti were our friends!).
From there our friendship really blossomed! We would continue to shoot photos for Kelsey as she opened up her first brick and mortar shop at The Myriad Market. Lizzie and I would occasionally pick up DOUGHP from The Bread Project in Berkeley, snagging a spoonful of dough waiting in traffic on The Bay Bridge. We shared cars and campfires, hammocks and hangouts. What started as a singled-out social media account lead to a successful business partnership and an extraordinary friendship.
Shooting for a small, growing business is so fun because there is so much space for creativity! Sometimes this means snagging bottles of cinnamon and pulling rose petals off backyard plants to shoot a flavor feature. It often means finding perfectly random backdrops and shade cast by picnic tables. We once dismantled a skeleton decoration in someone’s front yard to shoot a spooky Halloween staging. I swear we spent the remainder of that shoot thinking someone would chase us down the block for rearranging their lawn ornaments!
Lizzie (who is featured most often as the cookie dough-holding hand) is truly a saint for putting up with my stage directions — “A little to the right. Higher. Higher! No, lower. Left. Stop being weird with your thumb! Now wait for the wind….. Perfect!”
Sometimes our ideas turn out really cute and sometimes they’re just plain bizarre, but they’re 100% fun and inspired by Kelsey’s love for her work and the Bay Area.
As DOUGHP continues to grow, our friendship is sure to follow. Stay tuned for a blog post dedicated to all the dope bloopers I’ve seen in the last 8 months. Rest assured, behind every beautiful photo is a funny face and a crumbling cone.
February 14, 2018
Kelsey Witherow (415) 741-0799
DOUGHP in San Francisco, CA
Thanks to the help of the California Department of Public Health – we’ve got some updating to do on our product labels! It’s important you know exactly what’s in your cookie dough, and our containers failed to include flavor-specific information! The ingredients listed are that of the blonde cookie dough itself, but lack the ingredients/allergens of the mix-ins (chocolate chips, for example, and the soy product that they contain). The two items that were sold were:
With this new information in hand around labeling requirements, DOUGHP is recalling 100 containers that had undeclared allergen(s). The products were solely distributed in Napa Farms Market in Terminal 2 of SFO Airport. They are 8oz containers of cookie dough with a black label on the top and a side label stating just the base cookie dough ingredients.
We apologize for the mix up and are creating new labels that will accurately show the full ingredient list for our product! We’ll do our best to get this item back on shelves in Napa Farms Market ASAP! Thanks for all your support and please contact the company at (415) 741-0799 (from 10a-9p) with any comments/concerns.
Founder & Cookie Dough Enthusiast
Get the scoop from the owner, Kelsey.
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