Chef David Dodson, the baker and owner behind the brand, developed the product line to capture the sensory experience of traditional diner favorites like lemon cheesecake and blueberry pie. Trained at the Culinary Institute of America with an additional MBA, Dodson emphasizes the use of preservative-free, high-quality ingredients, including butter and cage-free eggs, to achieve a texture that sits between cookie dough and a standard soft-baked cookie.

"We know how nostalgic cookies in particular can be for people of all ages," Dodson noted. The company currently manages production in small batches and provides various distribution options, ranging from individually wrapped units to frozen dough for foodservice operations, as it looks to scale its footprint in the premium baked goods category.