Cookie dough company grows from classroom project to real-world success

December 15, 2023

Seattle-based Sugar + Spoon has enjoyed sweet returns with help from U.S. Bank

When it comes to baking homemade cookies, there’s a good chance that the nearest sweet tooth will sneak a spoonful – or fingerful – of cookie dough before it hits the oven. When assigned to design a profitable business in a University of Washington undergraduate business class, Ivana Orlović and Will Hubbell decided to capitalize on that kitchen espionage.

Their project, a cookie dough company called Sugar + Spoon, earned them an A in the class and has become a flourishing enterprise in the real world. The campus pop-up that had Orlović and Hubbell making batches by hand overnight has since grown to nearly 2,000 pounds of cookie dough per week, with four food trucks and a catering service.

“Post graduation, we ditched our real estate careers and started this business,” Hubbell said. “Our truck was positioned in downtown every day, all day. We started getting event inquiries from birthday parties to corporate events. We realized we needed a second truck to do two events at once and continued to grow from there.”

They credit the relationship formed with their banker, Josh Anderson, for helping grow the business. Over the months, their relationship with the U.S. Bank has deepened and expanded.

“Being there at a personal and professional level allows U.S. Bank to continue to grow with Sugar + Spoon and help them with whatever financial needs they may have,” Anderson said.

To learn more about Sugar + Spoon and how U.S. Bank helped their business grow from a class project to a Seattle staple, check out the video above.

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