From Sunday Shifts to Whole Foods: Building a Cookie Dough Brand

About this episode

Kathryn Bricken shares her journey from early work experiences to founding a successful gluten-free cookie dough brand, Doughlicious, and the lessons learned about business growth and investment.

Kathryn Bricken grew up in a family of six where early responsibility and earning her own money shaped how she viewed work and value. Sunday shifts at Publix, paid at time and a half, taught her how to think strategically about income long before she became a founder. What began as a love of food evolved into building Doughlicious, a gluten-free cookie dough brand now sold at Whole Foods, Target, and major retailers nationwide. Along the way, she learned that scaling a consumer brand means making uncomfortable decisions about spending, manufacturing, and carrying the responsibility of dozens of paychecks. Her message: saving matters, but knowing when to invest in growth is what turns a passion into a lasting business.

People in this episode

Guest: Kathryn Bricken

Topics covered

• entrepreneurship
• food industry
• consumer brands
• personal finance
• business growth

Keywords

• cookie dough
• entrepreneur
• Doughlicious
• Whole Foods
• business strategy
• personal finance
• scaling brands

Mentioned in this episode

Organizations: Doughlicious, Whole Foods, Target, Publix

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