Why This Cookie Dough Doesn’t Taste Gluten-Free

As my fellow gluten-free girlies know, gluten-free often means not tasty—especially when it comes to our favorite sweet treats. But what if it could mean something different? Something… delicious?

In this episode of Eat with Dominique, I sit down with Kathryn Bricken, founder of Doughlicious, to explore how she created cookie dough and gelato bites that people can’t believe are actually gluten-free.

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Transcript

SPEAKER_04 0:00

You're looking for those products that taste really good and that you would not know they're gluten-free. Some of our products, like the cookie dough and gelato bites, it took me two years to create those. Till this day, like sometimes I eat it and I'm like, oh my God, is this really gluten-free?

SPEAKER_00 0:14

Hi everyone, I'm Dominique and welcome to Eat With Dominique, the podcast for women with gluten sensitivities, IBS, and other gut challenges who want to eat confidently and pain-free. As my fellow gluten-free girlies know, gluten-free often means not tasty, especially when it comes to our favorite sweet treats. Oh, what if it can mean something different? Something delicious. In this episode of Eat with Dominique, I sit down with Catherine Bricken, founder of Delicious, to get into how she created cookie dough bites that people can't believe are actually gluten-free. Don't forget to like and subscribe to the Eat with Dominique podcast for more conversations like this. I can't wait for you to hear this. So without further ado, grab a seat and let's eat with Dominique.

SPEAKER_01 1:03

So I first discovered Delicious when I was on the hunt for gluten-free cookie dough, and I came across Delicious, and they were amazing flavors, and I honestly couldn't believe it. It was real. I know you started Delicious in your kitchen in Fulham when you were 50 with no factory and no employees. What inspired you to just take that leap?

SPEAKER_04 1:21

Yeah, it was kind of a strange one because I I've actually been thinking about that lately. Like I was in politics and then I moved to Canada and I worked for Borden Foods, and I had a completely like fine life. You know, I was like, my kids were older, I was able to go to the gym, work out, have a good time, go to lunches. And then a friend asked me, oh my God, like, could you just make me a chocolate chip American-style cookie? And I went to the supermarket, I looked around and I realized there was nothing like that. And this was in 2015, in when I had already been living in the UK for a little while. So I thought about it and I was like, yeah, I can do this. Like I never imagined it would be where it is today, like never. But um, you know, I I think I like challenges, so I decided to take it on.

SPEAKER_01 2:10

Yeah. Yeah. And what's it been like, I guess, to expand from that kitchen into now you guys produce over a million products a week?

SPEAKER_04 2:18

Yes, yeah. It's every day is fun, but um definitely there's challenges. Um now we have about a 22,000 square foot factory in London, um, right in Acton. I don't know if you remember where Acton is. And um, so that factory provides all the products for the UK, Europe, Middle East, Lebanon, Israel, um, Lithuania, and so Sweden, Iceland, like all across Europe. And we have been shipping from the UK to the US for the US, but now we are just opening a factory in the US uh this month, actually, in Ohio. So really, yeah, really it's it's an exciting time.

SPEAKER_01 3:02

Yeah. Um, and I know you previously also had produced some shows on the West End with like Cabaret and Jersey Boys. Was there any part of that that helped you now um building a CPG in a food business?

SPEAKER_04 3:13

Yeah, well, I think like when you're working with shows like that um on the West End, like the goal is to get people to like it, right? So you want to be, and and I'm a people pleaser. So I feel like doing that and having people enjoy a show and bringing joy to the people that come to see the show. I mean, that's what I'm doing every day. I'm making this product and I'm showing them then that they're gonna like it. And then in response, I bring them joy. So I think the two are really interchangeable in a strange way.

SPEAKER_01 3:46

Yeah. Yeah. And when you move that move from the US to the UK, did you have like an experience baking before then, or was it not really a part of anything you'd done?

SPEAKER_04 3:55

Yeah, well, I I had my mom was an amazing baker. Like she was, you know, Christmas time there or during the holidays, cookies everywhere, cakes, and um, there were four children. And when she went back to work, we were in charge. So we had to cook dinner, do desserts, and I just loved food. I always thought like food made me happy, and so, but I wanted to also look really good. So I lived in Miami. Of course, I had to have like a bikini on most of the year, so I had to look good, but I like to eat. So I just started like I would make pancakes, but I would always make them with oat flour and I'd use ingredients that tasted excellent, but were better for me. So I could eat more of them, but also wear that bikini to the beach. Yeah, that's smart, that's smart. Yeah, it was like this. I mean, I sometimes I thought it was a psychological thing, but then I was like, no, I'm actually doing it. Like I can do this.

SPEAKER_01 4:52

Yeah, yeah. And was it hard for you, I guess, to find like those sort of ingredients at that time? Like, I feel like gluten-free like flowers and things like that have become a little more popular, but at the time I imagine they were probably harder to discover.

SPEAKER_04 5:05

Yeah. Well, I don't think it was gluten-free, it was just oats at the time. Right. And what makes oats gluten-free is where they're grown, because all oats are gluten-free, but it depends on if they're there's cross-contamination from other fields.

SPEAKER_02 5:19

Yeah.

SPEAKER_04 5:19

So if they were just planted with wheat, then they wouldn't be gluten-free. But I don't think at the time, even if they were planted by themselves, I just don't think we were aware that there was a gluten-free oat out there.

SPEAKER_02 5:30

Yeah.

SPEAKER_04 5:31

And um, and I became more aware like of food and and different products when I then I moved to Canada for a little while. And um, I worked for Borden Foods, and there they dealt with pasta. So I learned more about the different, you know, grains of flour. So the zero zero flour, the wheat flowers, like what made pasta. And that's when I just even learning about pasta and it being so like white starched flowers, I was like, oh my God, I miss this oat. Like I always felt like I needed to go back to the oat. And maybe it was like again, maybe it was all my mind, but I do feel like my body is happier and this with like this textural component that makes me feel good.

SPEAKER_01 6:14

Yeah, yeah. Um, so like you mentioned, you guys are building a factory out here in the US, um, and you also have a factory in the UK. And I know a lot of it had to do with like quality control and being able to experiment with different flavors. What does that mean also for your gluten-free community?

SPEAKER_04 6:30

It means watch out, we're gonna do crazy good flavors, like everything. I'm I'm just so excited about the innovation that now we can do. So all of our products produced in the UK are, I mean, obviously a gluten-free certified factory. All the ingredients are sourced, like from our chocolate, and it's harder to find than you would think, ingredients that are gluten-free certified. Um, but in the US, we've been able to source things. Some things have been harder than not, but we found them. And then our new factory has capabilities that I could never do in the UK. I mean, in the UK, like our factory is in Acton. So it's I mean, it's large, it's 22,000 square feet, but the lines can't be really long. So we have one line in one room, we have another line in another room. In Ohio, I have a lot of room. So I'm able to do different things on different lines. So I can't tell you the crazy innovation that's gonna happen, but just be ready for 27.

SPEAKER_01 7:32

Okay.

SPEAKER_04 7:32

I'm excited. Yeah, it's super exciting. It's it's actually like groundbreaking, cool.

SPEAKER_01 7:38

Yeah, that's amazing. Um, why do you think it's so hard to find gluten-free, like certified gluten-free products?

SPEAKER_04 7:45

Um, I think just because, well, I think there are products out there, but they don't taste good. And you're like me, a foodie. So you're looking for those products that taste really, really good and that you would not know they're gluten-free. Yeah. And I think that's where the struggle is. Um, because I think a lot of people would just throw things together and they would use a uh granular uh rice flour or um just something that they think would work as a gluten-free substitute and it doesn't work. So, like some of our products, like the cookie dough and gelato brights, it took me two years to create those.

SPEAKER_02 8:22

Wow.

SPEAKER_04 8:23

Yeah. And um till this day, like sometimes I eat it and I'm like, oh my God, is this really gluten-free? Is it not? Is it oats? You know, and when I eat something that's not made with oats, I feel like it's very bland, like very um plain and um chewy and not in a good way.

SPEAKER_01 8:42

Yeah, yeah. That's fair. Yeah, you're right. I guess a lot of things are gluten-free, but not everything tastes good. That's gluten-free. So it's definitely finding that balance. Yeah, yeah. Like I think a good, a gluten-free cookie, a really good one's hard to find. I agree. I agree. Was there something that made you want to combine like the cookie with the gelato? Because I know you started out with the cookie at home.

SPEAKER_04 9:03

Yeah. So, all right. So what when I started with right, with the cookie to bake it, cookie dough to bake at home. And then I was like, okay, what's my next step? Like, I I I'm one of these people, like I get bored really easily. So I'm like, okay, what's the next thing? Which now I have to like the hardest thing for me in business is learning to say no. And I have to just focus. But so I was like, okay, what's the next best thing? Is it um an ice cream sandwich? So I actually bought machinery to trial, well, like temporary bought to um to trial making ice cream sandwiches. And I didn't want to bake the cookie because at the time I didn't have the room to bring in ovens. So I was like, I'm just gonna make a cookie dough ice cream sandwich. So I'm gonna layer the dough, put the ice cream in the middle, and then another layer of dough. And we trialed it, but it was messy and sticky, and the ice cream was melting too fast. So I was like, oh my gosh, I'm just gonna wrap the cookie dough around the ice cream. And the first one we did actually was kind of a crazy thing because it was a ball that you could also bake. And the ice cream was not ice cream, it was a high protein like fiber ice cream that was sold in Sweden. And a friend of mine had a factory and he said, Oh, let's try this. So it was very cool and very innovative, but also weird, like to get the customer to understand what to do. So um, we sold a bunch into Sweden. It was for Christmas, people liked it. It was like a gingerbread, a peanut butter, and jelly. Because at that time we did peanut. And then um, and then I brought it back to the UK and to like the concept, and I was just like, okay, I'm gonna do this completely different. So that dough took me two years where I could get it to be thin but not too thin, stretch around. And we use gelato because it's less fat and it's creamy, and it has like it has less actually fat and sugar per bite than most ice creams. Oh wow, wow, yeah. So so something that people don't know, but actually, I'm gonna do a series on Instagram and I'm gonna tell people about all the ingredients and why we use them and what makes them so cool.

SPEAKER_01 11:18

Oh, that's smart. That's smart. That'd be really helpful.

SPEAKER_04 11:20

Yeah, I'm just trying to start it now if I can find the time.

SPEAKER_01 11:24

Yeah. I will yeah, I know with all your traveling, I'm like, but I mean I'll be looking out for it. Yeah. Oh, I know you've said before that when people taste the difference, they understand the value. I think we've talked about the oats and everything. What is that difference for you?

SPEAKER_04 11:39

Um, the difference for me is just the quality of ingredients. Like, you know, now finding starting production in the US, we've had to resource all the ingredients. And I mean, what's so interesting is for the the oat flour. So we tasted five different oat flours and all of them tasted different. Wow. I mean, all the grain size was different, the the taste, and the one we chose had like just a really good, slightly nutty taste to it.

SPEAKER_02 12:10

Yeah.

SPEAKER_04 12:11

But I mean, uh, believe me, all ingredients are not equal from chocolate to vanilla. I mean, the vanilla was crazy. Plus, we use a vanilla that is pure vanilla, but it can't have alcohol because we're halal and kosher certified. So to find that is not easy. And some of them were so sweet. We tried a gelato that we used one vanilla in and it was overly sweet. And when you put the other one in, a different, a different um supplier, it totally balanced it. So it's I think just finding the right ingredients and taking the time to make sure that what we're sourcing is not only like sustainable, ethically sourced, like our chocolate, but also quality and um gives the customer that that um that joy, you know, the the the product that is gonna make them happy and not think, ooh, what is that taste? Something like that.

SPEAKER_00 13:08

All right, guys. Quick interruption. Because if you're like me, you already want to try Delicious. Catherine was kind enough to share a BOGO offer exclusively for our community. Just check the link in the show notes. Okay, now back to the show.

SPEAKER_01 13:23

Does it almost feel like launching a completely new business now that kind of because hearing you talk, it's like you have to get all new suppliers, and even though the products on like paper are the same, it feels like it's almost like a new business in a way coming and expanding here.

SPEAKER_04 13:35

Yeah, yeah, it is. And while we've had to stick to our label, so we haven't been able to do a label change just because that's a disaster. So if you have to do all new ingredients, then it's a barcode change. And that's just crazy in the system. But it is kind of cool that we've been able to find suppliers that stick within our parameters and um, and just again, like, you know, I mean, our label says oat flour, but being able to pick one that um, I guess the word would be like enhances our product rather than just keeps it the same or diminishes the taste.

SPEAKER_01 14:16

Yeah. Yeah. Do you think if you tasted like the American one versus like the British one, would it take would you be able to tell the difference?

SPEAKER_04 14:23

Oh yeah, definitely. I mean, I can tell I I can tell the difference, but I don't know if I don't know, it'd be interesting to see if the if the customer can do it.

SPEAKER_01 14:32

Yeah, no, it's true. I feel like I have to have it here, and then when I go to London next, I'll try it and I'll be like, can I taste the difference?

SPEAKER_04 14:38

Yeah. Well, all the ones in the US right now are made in the UK. Oh, okay.

SPEAKER_01 14:43

Okay, so 2027. Yes, yeah.

SPEAKER_04 14:46

Well, even later this year. So like in the next couple months.

SPEAKER_01 14:49

Oh, okay, okay. I'm excited.

SPEAKER_04 14:51

Yeah, yeah. So it'll be it will be interesting to see because some people are so like have such refined palettes.

SPEAKER_03 14:57

Right.

SPEAKER_04 14:58

I'm always surprised. Um, I always think that mine is good, but sometimes like I'll totally miss the mark, you know, just on some things. And people, some people's palettes are crazy refined.

SPEAKER_01 15:10

Yeah, yeah, that's true. That's true. Um, so Delicious is first and foremost built on like premium indulgence, deliciousness, but like we've discussed, it's also very like inclusive and include better for you ingredients with like no added sugars and gluten-free and no artificial additives. Um, why did you choose to not only lead with taste, but also to make it a better for you treat as well?

SPEAKER_04 15:32

Yeah, well, I think because better for you tastes better, right? I mean, that's in my mind. Like I said, when I eat something that's better for me, um I feel like to me, that's what I'm looking for rather than something that is just um like I don't think I've eaten a candy bar in probably gosh, maybe like 25 years. But because I think when I'm eating something that has the right texture or yeah, I think that I think that's I think that's exciting for me.

SPEAKER_02 16:07

Yeah, yeah.

SPEAKER_04 16:08

I know I I hope everybody else is like me because then they'll buy a lot of delicious.

SPEAKER_01 16:13

Yeah. That makes sense. Um, how do you keep your core flavors like the cinnamon churro and the chocolate chip at your core while also experimenting with different flavors?

SPEAKER_04 16:24

Yeah, that's a good question. Actually, we're kind of trying to change our core a little bit. Um, so we are launching now a dairy chocolate chip, which we had a lot more, we had our our our core skew was the chocolate chip, but that was dairy free or vegan. So we're launching a which is coming out this week, a dairy chocolate chip, a birthday cake, and a cookies and cream. And I think that those are going to take over as our core. But um, yeah, I don't know. You know, I've struggled with that. I've struggled with trying to determine what the core is. And that's probably also I'm responsible for that because I get too excited about flavors. So I've probably gone too wide rather than going deep on a core. And I wouldn't recommend it. I don't do what I've done. If you're listening, don't do it.

SPEAKER_01 17:22

Bad move. Do you think the core, those core, like the new core, will be the same between like the US and UK and the other markets?

SPEAKER_04 17:30

No, probably not, because I think the the UK market, uh, their taste is different. I think chocolate chip will be global. Yeah.

SPEAKER_03 17:40

Yeah.

SPEAKER_04 17:41

But um, for instance, okay, so we sell into Switzerland and they came, the the buyers came to our factory. They hate the mint chocolate chip. They think that it tastes like toothpaste. They're like, why would I eat something that I brush my teeth with? So, and look in the US, mint is really popular. So just very different tastes for different regions.

SPEAKER_02 18:07

Yeah.

SPEAKER_04 18:08

And there's we have a uh customer in the pan, Florida panhandle that loves cinnamon churro, like obsessed with cinnamon churro. But then other people don't like cinnamon. So it'll be interesting, like as we now try to squeeze people to a core, which we're trying to do, it'll be interesting to see if they try to go out of bounds and off piece.

SPEAKER_01 18:31

Yeah. Wait, so is when you say squeeze people to a core, does that mean like in how you're introducing, like, or the quantity of I guess products of a certain SKU, essentially, like at the store?

SPEAKER_04 18:40

Well, we're trying to get like any new retailers, we're trying to push them to to stick to a core rather than going like we're not we're trying to limit the choices.

SPEAKER_02 18:51

Yeah, yeah.

SPEAKER_04 18:52

That's really interesting. Probably better, yeah. We'll see what happens. I mean, it's all a new a new thing.

SPEAKER_01 18:58

Yeah.

SPEAKER_04 18:59

So it might work, it might not work.

SPEAKER_01 19:01

Yeah, yeah. Maybe everyone will want the cinnamon juro here. I don't know.

SPEAKER_04 19:04

I know, I know. Actually, when I was at um at uh at Expo West this last Expo West just recently, um, the woman who started Poppy came to my our stand, and the girls that were sampling, they ran to go get more product, and we were running out of everything, and we didn't even have any cups. So they went to go get more little cups. And um, the woman who started Poppy came and she's like, This is the one product I've been told to try. And I I all I had was cinnamon churro and a napkin. I was like, here are you going? So I hope she liked the cinnamon churro.

SPEAKER_01 19:44

Yeah. So I know now you're leading a team of 50, and of course you're scaling globally, which is huge. You said that motherhood taught you a lot about leadership and business. What are those things that being a mom has taught you about? Being a leader and leading delicious.

SPEAKER_04 19:58

Well, I try to lead by like every day is really important. And every day, like sees the moment because there's no rewind button. And I think that's something I taught my children, and they're super successful in life. And like, you know, what don't say something unless you're prepared for it to be on the front page of the newspaper. Don't do anything unless you're prepared for everybody to know about it. And that's even more true in today's day and age with social media. Um, and always try your best. So I think I live by that and I try to get the staff and um the factory and um sales and marketing employees to live by that. And also, you know, have fun. Um, you know, don't live by the rules and uh to the point that you don't have fun anymore. Because one reason I cook created Dolicious was to bring joy. So I have to make sure that I'm making the team happy. And I have to say, like, positive culture is really important to me, but it's also super hard. Why do you say that? Well, because you know, every day, like you have to make the effort to be happy and make sure that everybody is happy, also, because culture is important in the in the office. And you know, we we want people to be happy and not leave and go find another job. And you invest time in them. You invest like I think about it, you spend more time with the people at work than you do with your family members. So if they're not having a positive experience, then you know, you're doing then I feel like I'm doing something wrong.

SPEAKER_01 21:40

Yeah. Yeah. That makes sense.

SPEAKER_04 21:42

I mean, I still feed them a lot of cookies, but they want more than that.

SPEAKER_01 21:46

Right. Yeah. I'm sure the cookies help though. The cookies definitely help.

SPEAKER_04 21:51

Yeah, yeah. It's so funny at like four o'clock, everybody comes looking around, like, what is there to eat today? Like, who's who's thinking something?

SPEAKER_01 22:00

Yeah. It kind of is like a kid then. Like I feel like as a kid, you know, you're kind of like start lurking around and Yeah.

SPEAKER_04 22:06

Yeah, it's really funny. And you always know like what the what's the popular flavor of the day because that one goes super fast.

SPEAKER_01 22:12

Yeah. Yeah. Yeah. Um, I know you've talked about holding firm to your vision, but staying flexible in how you get there. Can you give an example of when you had to do that with Delicious?

SPEAKER_04 22:25

Yes. Um, so you know, there's I feel like sometimes there's compromises. And um, you know, my vision is always a better for you cookie dough. We have been pushed, it wasn't branded, but we were pushed for a food service product because they wanted us to deliver within a certain price point. So I had never brought white sugar into our factory, like never. So I started the brand with maple syrup, coconut, raw cane, no white bleach flour. And for this product to get the price where they wanted, we had to bring in white sugar. Now it wasn't a delicious branded, but I felt so bad doing it just because it wasn't part of my ethos. Like I thought, how can I be baking this in our factory if it's not what I believe in? So I never did it again.

SPEAKER_01 23:24

Yeah.

SPEAKER_04 23:25

Like that was the one time I was like, oh my gosh, you know, but I guess sometimes you do what you do for revenue, but it wasn't, it didn't make me happy.

SPEAKER_01 23:36

Yeah. So I know you also work with your husband. You've called your human calculator. Um, how do you balance the creative with the financials and the operational?

SPEAKER_04 23:45

Okay, I have one thing to say. Do not work with your husband ever. Or if you do work with him, make sure you stick to your lanes. Like you've got to stay in your swim lanes because it can be really difficult. And um, even though, like, and in and like he is the human calculus, so he needs to stick to finance because he does it so well. I am really bad at finance, but I'm really good at sales and marketing and talking to people and the product and the development. So as long as we stick in our swim lanes, then we're okay.

SPEAKER_02 24:25

Yeah.

SPEAKER_04 24:25

But it's not easy.

SPEAKER_01 24:27

Yeah. Yeah. So I know you faced breast cancer in 2019. How did that experience shift your perspective on life and on business?

SPEAKER_04 24:37

I think if I didn't have Dolicious, I would have been severely depressed. Like, I mean, cancer's not fun. Thank God I caught it early. But I think that if I was just, if I wasn't working, if I didn't have a strong community and I didn't have a mission, I would have paid too much attention to all to myself and the negative things that could happen. I didn't have time. I was launching in Costco. Like there was no time to think about me. So I think it would, it was a benefit to have doughish to focus on.

SPEAKER_01 25:13

Yeah. Yeah. And I know, you know, making hundreds of, like you said, you were building the business and you're making hundreds of cookie dough um balls a day and perfecting the recipes. Obviously, that was a lot of, it was just a grind, of course. And I know you even got like hand surgeries, I think, during that time. Um, yeah. I guess what's the biggest lesson you learned um from that time?

SPEAKER_04 25:32

Well, so I got I I had two hand surgeries, and that was from holding the bowl. So you think like you would, I would have had hand surgery on my right hand because I used my right hand, I'm right-handed. But with my left hand, I had that repetitive motion of holding the bowl. So I gave myself carpal tunnel and I destroyed a joint.

SPEAKER_02 25:53

Oh wow.

SPEAKER_04 25:54

So I think that um, you know, just reminded like I think it's a constant reminder of, oh my God, I really must love this business because of all the things I've done to myself. And um, you know, there, I think that's just this constant reminder of I'm strong, I'm a woman, I'm powerful, and um, I'm gonna dough this, like I'm gonna succeed.

SPEAKER_01 26:20

Yeah. Yeah. It seems like that sort of spirit's what kind of what kept you going through all the different challenges. Yes, yeah.

SPEAKER_04 26:26

And every day's a challenge. I mean, we all have challenges. I think it's just how you take them on, like head on and in a positive way.

SPEAKER_01 26:34

Yeah, yeah, definitely. Um, from being in the UK supermarkets like Waitros, which was my favorite, that's when I always asked to spend to now expanding into the US with the Whole Foods and H E B and Target. What's the biggest lesson you've learned from this international expansion?

SPEAKER_04 26:50

Um, again, I like I touched on it earlier. I think it's really important to not do too much too fast. I mean, we were super fortunate. We had this, the incoming CEO of Whole Foods come to our factory in the UK and he tried it and he's like, I need this right away. So we were super lucky and we launched in four regions and then we launched nationwide in the US. But I do think sometimes like we should have focused on going deep in in the specialty retail channel before going into Target and going wide and going conventional. Um you know, I don't necessarily have regrets. I think that if I had a chance to do it again, maybe I'd do it differently.

SPEAKER_01 27:32

Yeah. Well, is there something that you gain, I guess, by doing the specialty lanes first?

SPEAKER_04 27:38

I think you can just drive awareness in a more constructive way, more measured. So you can measure your success. And if you're doing something, like if you're, you know, how you're marketing it and where you're driving sales. Is it in-store? Is it shopper marketing? Is it um promotions? Is it sampling? Because you can't do it all everywhere. Right. So it could have been like more measured success.

SPEAKER_01 28:05

Yeah. Yeah, that makes sense. That makes sense. Um, and is there any advice you give to anyone who hears you now, is inspired by your story? I know I am, and is interested in taking that leap into CPG or entrepreneurship.

SPEAKER_04 28:18

Um well, I I love to tell people like, you know, if you're thinking about something and you think there's um white space, like do the research and follow your passion because I think there's a lot that can be changed and it just it's a lot of hard work. But if you're passionate about it, then try it, do it, and you'll know, like you'll know pretty early on if you should make it a business or just keep it as a hobby. But um, yeah, I think like you to be an entrepreneur, you don't have to create something new, you need to find something or that that void in the market and just make it better.

SPEAKER_01 29:03

Yeah, yeah, that's great advice.

SPEAKER_04 29:05

And there's a lot of things out there. Like I'm always thinking. I should not be thinking, my brain should not be going there, but it goes there.

SPEAKER_01 29:12

I think it's just that entrepreneurial spirit, like you're always creating something. Yeah.

unknown 29:16

Yeah.

SPEAKER_04 29:16

I'm always like, ah, there could be a better barbecue sauce. What about a cheese sauce? No, maybe it's true.

SPEAKER_01 29:22

Maybe that'll be next.

SPEAKER_04 29:23

Maybe that'll be next. Oh my gosh. I don't know. Right now it's just about the dough.

SPEAKER_01 29:29

Yes, perfect. Um, okay, so it's time for the rapid fire already. Uh, first question is sweet or savory? Sweet. Yes, definitely. What is your go-to gluten-free, gut-friendly snack? Delicious. Hello. What is your favorite delicious cookie dough bite and gelato bite? Oh, um, gelato bite chocolate chip.

SPEAKER_04 29:56

Cookie dough is in the UK, we do a matcha white chocolate. Oh, oh, that sounds so good.

SPEAKER_01 30:02

Yeah, that sounds really interesting. I think this is just a sign I need to go back to the UK right now. Yes, I know. You need to come and kind of see our factory too when you come. Yes, definitely. Um, what is your favorite delicious baked cookie dough skillet flavor? Because I know that's a new one. Um, one that's launching in Costco, UK, this week.

SPEAKER_04 30:23

It's a milk chocolate cookie dough crumble. Oh, it's really nice. Although the cookies and cream in Whole Foods in the US is really, really good too. What is the most underrated cookie ingredient? Ooh, um, I'd say baking soda. I just don't think people understand the way it works and how it can change a cookie, like the spread to the browning. Um, I think people usually think fat, sugar, flour. So, but there's those little things, or maybe salt too.

SPEAKER_01 30:59

Possibly. I think this is why you need to do your Instagram series because I'm like, I didn't know. I didn't know I was yeah, no, definitely, yeah, I'm going to. Um, what is the cookie combo you secretly love?

SPEAKER_04 31:13

Oh, we created this one that um is a vanilla on the outside and raspberry on the inside with white chocolate. So van uh yeah, vanilla, raspberry in the center with white chocolate and raspberry pieces on the top. And it is so good.

SPEAKER_02 31:30

Yeah.

SPEAKER_04 31:31

Because the raspberry is tart and then the outside of the cookie is sweet. And actually, that's launching in Costco too.

SPEAKER_01 31:38

Oh, in the UK. Okay, okay, perfect. Yeah, that would be a great balance because white chocolate's so sweet. I feel like that would be a good balance between the two. Yeah. Yeah, it's really nice. What food instantly makes you feel like you're home?

SPEAKER_04 31:51

Oh, um, home in the US or home in the UK? Maybe both. Well, US, I would have to say, oh god, this is a hard one. Um, because I'm not a fast food eater and I'm a vegetarian. So ooh, I think in the US, Mexican, totally Mexican. I love Mexican.

SPEAKER_02 32:18

Yeah.

SPEAKER_04 32:18

And um, and then in the UK, I would have to say, gosh, I don't even know. Um, pasta. Okay. Like a really good Italian because I think the Italian here is different than in in the US.

SPEAKER_01 32:38

That's true. I agree with that.

SPEAKER_04 32:39

Yeah. So Italian and then Mexican. Because Mexican here, it's grown, but it's not nearly no, no. I'm not going to London to have yeah, yeah. No, there's actually a couple restaurants. There's one that opened in Peckham that's supposed to be amazing. Okay. Um, but yeah, Mexican is that's yeah, it's difficult.

SPEAKER_01 33:00

Yeah. Um, okay. So to close, growing up, my dad always said, whether it's about food or people or life, that things should be good to you, good for you, and good with you. When it comes to gluten-free, gut-friendly eating, what does that mean to you?

SPEAKER_04 33:17

It means it's good for me and it makes me happy. So it's good for my mind and my body. That's a great answer.

SPEAKER_01 33:25

Um, well, thank you. Yeah. Well, thank you so much for um talking with me today, Catherine. It was really incredible to hear about your journey and delicious and the expansion and how you're serving the gluten-free community. Um, for anyone who wants to try the amazing, delicious, gluten-free cookie dough and gelato bites. They can go to Kroger Whole Foods H E B. Check out delicious.co.uk for more. And be sure to follow them on Instagram at delicious underscore dough for the UK. I have a new Instagram in the US, Love Dolicious US. Yes, at lovedoliusus on Instagram. Follow them all. Yeah, follow everything. You'll get to see all the flavors.

SPEAKER_00 34:04

Thank you so much.

SPEAKER_04 34:05

Thank you, Dominique.

SPEAKER_00 34:06

Thank you. Thank you so much for tuning in to Eat with Dominique. I had such a great time chatting with Katherine Bricken about all things delicious. If you want to try it for yourself, she's kindly shared a buy one get one free offer exclusively for the Eat with Dominique community. Just head to the link in the show notes. And as always, let me know if you try it. I know you're gonna love them as much as I did. If you like this episode, be sure to subscribe so you don't miss what's coming next. And if you have a gluten-free, allergy-friendly, or gut-sensitive friend who needs better options, send this episode their way. We'd love to have them. This podcast is all about actionable tips, trustworthy brands, and real strategies to make gluten free, gut friendly living easier, tastier, and pain free. So remember, whether it's life or food, make sure it's always good to you, good for you, and good with you. I'll see you soon.