Melbourne’s first lockdown was all about sourdough. But after 246 days of cumulative stay-at-home orders – the most of any other city in the world – it’s time for baking with a little less room for error.
Enter: The Dough Co. Founded by Melbourne father-daughter duo Mark and Amy Silver in April, they say they’ve sold enough dough to make around 25,000 cookies.
The pair launched the side hustle after Mark’s corporate catering company Appetite ground to a halt in the wake of the repeated lockdowns. They began brainstorming ways to support their family, keep the business’ staff employed and make use of the empty commercial kitchen.
Broadsheet Access members get special tables at busy restaurants, tickets to exclusive events and discounts on food, coffee, brand offers and more.Find out more
What they came up with: a new brand of ready-to-bake cookie dough.
“When we started selling out at farmer’s markets, straight away we knew we had something good,” says Amy, a law student. “We’ve found a way to provide families with a fun activity during this hard time [without] leaving parents to clean up the mess”.
Their no-fuss cookie dough takes only eight minutes to cook in the oven and the logs can be moulded into any shape or size you like. Plus, it’s good for up to three months if kept in the fridge, so you can space out your cookie consumption.
The range of flavours includes the classic Choc Full of Choc Chips as well as choc-orange, choc-mint, and white-choc and cranberry. There’s also the vegan golden-oat dough (it’s crunchy on the outside and chewy on the inside) and a gluten-free choc-chip dough. Or go for a bundle, which will get you three of the most popular flavours.