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Business Beat

Business Beat

Kraffty Kitchen

Audrey Krafft whipped up her first batch of sugar-free cookie dough in December 2019 from the kitchen of a 5th wheel RV she and her husband, John, had been living in since the 2017 fires burned down John’s childhood property in Kenwood.

Krafft has been a cookie dough enthusiast since childhood, making it every week just to eat the dough and occasionally bake cookies for her family. But her true passion, maybe even obsession, was the dough. She discovered in her early 20s how too much sugar in her diet was affecting her sleep, skin, mood, and mental and physical health.

After finding out about the paleo diet, she was back in the kitchen, baking with new flours and natural sweeteners that were becoming more popular and available in supermarket chains. Fast forward about eight years to the rise of monk fruit and cassava flour, and healthy baking went from “good enough” to tasting like the real deal.

Krafft’s first batch of Kraffty Kitchen cookie dough was based off of her favorite childhood recipe, the one she made every week. The flavor was so amazing and nostalgic that she decided to share it with her community. She started incorporating her baked goods (made without sugar, gluten, or dairy) in her group nutrition coaching classes and even taught a sugar-free baking class at Ramekins in Sonoma in February 2020.

It was soon clear that there was a market for this, when the baking class was sold out and folks drove all the way from the Sacramento area to attend. Friends even started ordering her treats on a regular basis. And so it began.

Starting the business in a 5th-wheel trailer was not exactly scalable, so she eventually found a commissary kitchen in Santa Rosa where she could store her ingredients, bake in bulk using an industrial mixer, and keep the finished product refrigerated.

The permit she obtained, Processed Foods Registration, also required a professional kitchen so it was a no brainer.

Starting a business at the start of COVID may seem like a risky move, but it actually helped for a number of reasons. Everyone was craving sweets and comfort food just when meal deliveries took off in popularity and the community was eager to support local businesses. Kraffty Kitchen is now in its second year of operation and has five flavors: chocolate chip, oatmeal raisin, pumpkin snickerdoodle, matcha almond shortbread, and lemon. You can also find Kraffty Kitchen chocolate chip cookie dough in a few local markets in the area: Browns Valley Market in Napa, Baker & Cook in Sonoma, and Glen Ellen Village Market. Deliveries are available every week to parts of Sonoma, Napa, and Marin counties. All cookie dough is sugar free, grain free, gluten free, dairy free, egg free, non-GMO, paleo, keto and vegan. Order online at www.krafftykitchen.com.


Kraffty Kitchen cookie dough flavors from left, pumpkin snickerdoodle, oatmeal raisin, matcha almond shortbread and chocolate chip. They are presented on a bed of shredded and dyed issues of the Kenwood Press editions used as packing material for dough shipments.Photo by Paul Goguen

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