Growing up in St. Louis, Missouri, I spent countless hours watching my Mom — a total foodie, cookbook author, and local cooking school instructor — create delicious meals for our family. I learned the ins and outs of cooking from her. At a young age, I joined her in the kitchen after wearing out multiple Easy-Bake Ovens and taking almost-weekly cooking classes at a local cooking school. With a constant craving for anything sweet, I adopted the role of resident family baker, specializing in my favorite dessert — cookies! Baking wove itself into the fabric of my childhood and quickly became my passion. I was always setting aside cookie dough for my Dad to eat when he came home from work and sneaking a few bites of the unbaked dough for myself.
For me, the best part of making cookies is, and always has been, the pure, dough-ey goodness of the unbaked cookie. There is something undeniable about the smooth, sugary, deliciousness that comes right from the mixing bowl.
When I moved to New York City following design school, my passion for baking was as present as ever. Despite my tiny Manhattan kitchen, baking became a therapy of sorts. It was an escape from my busy schedule as a designer at a brand consultant firm and an outlet from the constant drum of the busy city. It nostalgically brings me back to my roots and grounds me when I need it most.
I love the process of trying new flavors and recipes — the journey of taking raw ingredients and transforming them into a delicious creation that can be shared. I find joy being in the kitchen and baking treats to share with the people in my life. From my kitchen to yours, enjoy the joy of sharing DŌ with your loved ones.
During a girls’ weekend in Philadelphia, we stopped by a cookie shop for a sweet-tooth fix, but my inner child craved the unbaked dough. We bought a tub of frozen cookie dough — intended for baking — and we passed around the tub, loving every bite and laughing about the lack of cookie dough designed solely for eating in its pure form.
From there, DŌ was born.
I was in the early stages of developing DŌ when I learned I had a gluten intolerance. My pizza-loving, bread basket indulging and cookie devouring days were behind me — or so I thought. Rather than settling with the restricted gluten-free options in the market, I began my unwavering quest to find a way to eat my favorite gluten-full foods, in a new, gluten-free way. Cookies, and dough, were no exception.
This big city girl with Midwestern roots is on a mission to bring you the best cookie dough you’ve ever had. I have relentlessly researched, tested and tried ingredients to perfect the recipes of my favorite cookie flavors. I want everyone — regardless of dietary restrictions — to enjoy delicious cookies and cookie dough, brought to you by DŌ.
We hope you enjoy DŌ's spoon-ready deliciousness today!