After months of meticulous development, we’ve officially launched our new Grab & Go Cookies range and we couldn’t be more excited.
In this article, we sit down with Jasmine, the New Product Technologist who has been living and breathing these cookies since May 2025. Nearly a year on, the range has finally launched, and here Jasmine shares what it really took to go from a brief to a finished, café-ready product.
When did you start this project, when did it launch, and what did you put into getting it from concept to mass manufacture?
I started this project on 15th May 2025 and we officially launched on 26th Feb 2026. I really poured my heart into these cookies, reading research papers, balancing dietary needs with indulgent taste, and figuring out how to move from the test kitchen all the way to reliable mass manufacturing.
What took the longest to get right during development?
Definitely the Vegan Granola Cookie.
We originally developed a beautiful granola cookie loaded with cranberries, coconut and pepitas. However, because it contains oats, we couldn’t make a gluten-free claim. Since this whole Grab & Go range is positioned around clear dietary credentials, the business asked me to make the granola cookie vegan so it could still carry a strong dietary claim and that is one of our strong pillars being quietly inclusive.
Removing the egg, which was the key ingredient holding everything together, meant I had to go back to square one, while still hitting the same deadline. After six complete reformulations, adjusting binders, moisture levels, and the balance of fruits and nuts we finally nailed it. Now it’s my absolute favourite cookie in the whole range! You honestly wouldn’t believe it’s vegan. It’s packed with rich fruits and nuts and has such a satisfying bite.
What small technical detail are you most proud of?
One thing I’m really proud of is the deep dive I did into fats and gluten-free flours. I tested every single fat and every gluten-free flour we had onsite, experimenting until I found the perfect combinations that gave us that beautiful spread, chew, and structure in the gluten-free cookies.
I also became a bit obsessed with the science behind brown sugar ratios, and how they affect melting, crystallisation, spread, and final texture. Understanding those subtle interactions helped me solve so many challenges across the range, especially when scaling up. It’s a small but nerdy detail that made a big difference, and it still excites me every time I see the cookies come out consistently perfect.
What were the top 2–3 non-negotiables when developing this range?
- Amazing taste and texture first. It had to feel indulgent and café-worthy, never like a compromise.
- Strong dietary credentials for the whole range (gluten-free for most variants, and vegan for the granola cookie)
- Scalability and consistency, everything had to perform the same in full production, with minimal waste.
What was your personal goal when working on these products?
To create grab-and-go cookies that cafés could proudly serve something customers choose because they genuinely taste delicious and meet clear dietary needs. I wanted the whole range to feel premium and special, especially the vegan granola cookie, which had to prove that you can deliver a fruit-and-nut-packed experience that’s fully vegan without anyone feeling like they’re missing out. My bigger goal was to bridge the gap between beautiful test-kitchen results and consistent mass production, so the final products bring real joy to busy customers.
What would you say to a café owner considering adding this range?
These cookies are designed specifically for the Grab & Go section with dietary customers in mind. Most of the range is gluten-free, and Vegan Granola Cookie carries a strong dietary claim by being fully vegan. They’re loaded with flavour, look and taste like bakery-quality cookies, hold up beautifully in your display all day, and keep your customers coming back for that little moment of indulgence in their busy day
What excites you most about seeing these products in cafés?
Knowing that someone rushing through their day might grab one of these cookies especially my now-favourite vegan granola or the red velvet and have a genuinely happy, satisfying bite. It makes all the late nights and reformulations worth it to think these are now part of people’s everyday routines, bringing a bit of quality and comfort to grab-and-go moments.
What should café owners notice that customers might not consciously pick up on?
The consistency across the whole range, especially how reliably the cookies hold their texture throughout the day. Customers will just think “these are really delicious,” but you’ll notice they don’t dry out or crumble, the granola clusters stay intact in the vegan granola cookie, and there’s almost no waste because they perform so reliably in a busy café environment. That consistency comes from the careful work on sugar interactions and formulation that made sure the test kitchen magic translated perfectly to production even with daily challenges that we faced in real life production environment.
Check out the range here!
