A Young Entrepreneur’s Ready-to-Bake Cookie Dough

by Holly Madrigal

When Grant Fisher, age 15, decided he wanted to start his own business a year ago, he thought about what he enjoyed doing. Baking and cooking for family and friends came immediately to mind, but he took that a step further, considering what he might be able to offer at the farmers market that wasn’t already there. He hit upon an idea: cookies. But not just cookies. He realized that frozen, readyto- bake, prepared cookie dough balls could work. “I thought it would make it easier for people to have them all ready to go, all balled up,” says Grant. “This is not Tollhouse from Safeway,” he adds. “My cookies are mostly organic, made with quality ingredients, and they change with the seasons.” It means that customers can pick up a bag and get to enjoy the heavenly aroma of baking cookies at home, no mixing or dirty dishes required.

Grant and his two older brothers were homeschooled just outside Willits by their mom, Evelyn Fisher. His idea germinated from an online entrepreneurial program that he was enrolled in. The final project of this business course was to think up a marketable idea and to implement the plan to create a functioning business. It was a semester-long course that included the steps of outlining a business plan, obtaining a business license, securing liability insurance, and considering all the things that are needed to operate. Safe to say that Grant passed his course with flying colors.

It is not just a matter of making cookie dough, of course. Because the product is frozen and includes eggs, Grant needed to utilize a commercial kitchen. The Grange Kitchen in Willits was a location he could rent by the hour to mix, prepare, and freeze the dough. Then he would come back the next day to package the cookie dough balls into 15-count bags. He was required to get a food handlers permit and to complete the paperwork to be a vendor at the farmers market, and he quickly learned that the farmers market requires payment of a stall fee in addition to 10% of sales.

Once business logistics were figured out, Grant turned his attention to the cookie recipes. After trying many variations, he narrowed down what he wanted to offer: a rotating menu of four seasonally-inspired flavors. “I was inspired by a chocolate chip cookie recipe from Alton Brown, but then I altered it to make it my own,” says Grant. “Honestly this is the best chocolate chip cookie I have tasted,” says his mother, Evelyn. “And I know he’s my kid, but it is really true. It’s the best gooey chocolate chip ever.”

Oatmeal Raisin and Peanut Butter soon joined the lineup. Around Valentine’s Day, he adds a Chocolate Crinkle, and for the winter holidays you may find a Peppermint Chocolate. In the early summer, he makes a Matcha Mint Chocolate Chip, and customers have been clamoring for that one. The green-hued cookies are not too minty—a refreshing sweet treat. Grant tries to make sure customers know what they’re buying, noting that, “I bake up some cookies for samples, for customers to try before they buy the ones to take home.”

Grant’s Goodies have been a hit at the market, both for eating at home and for giving as gifts. Local teacher Paula Abajian gave cookie bundles to her co-workers last year. “All the teachers loved the frozen cookies I got them, and it’s supporting a great kid,” Paula shared.

Grant wasn’t sure if people would be interested in baking cookies in the height of summer when the market was at its busiest, but people started buying the frozen cookie dough balls and eating them before they made it home! Owner of Schanachie Pub and Flying Dog Pizza, Pete Swanton, is a big fan, admitting, “I ate most of the bag before I made it to my driveway!”

The business continues to be a learning experience for Grant. He notes that the past year required lots of investment, as he needed to buy equipment and supplies.

He didn’t lose money, but he is looking forward to earning more of a profit now that he has learned the ropes. Still a year away from getting his driver’s license, the use of the Grange kitchen requires both scheduling around the other vendors and working with his mom’s availability to chauffeur him.

To that end, Grant’s family has a plan to build a commercial kitchen at their house so that Evelyn won’t be required to drive him to town. His father, Adrian, is a builder, so they have the skills and resources to make this happen. “If we can set up a certified kitchen at home, I would be interested in reaching out to Mariposa Market or Harvest Market to see if they would like to sell my cookie dough,” says Grant. He also has other ideas for the future. “I would like to attend other markets too, but until I can drive myself, I will be selling at the Willits farmers market. It would be fun to sell cookies at festivals and other venues.“

Currently, Grant has the permit for selling at one market. If he expands to multiple farmers markets, the cost goes up significantly, so he is weighing his options for future business opportunities. He markets his cookies on Facebook and Instagram, sharing what flavors are on deck for that week’s market. “I make them. You bake them” is his motto.

For now, if you are in Willits on Thursdays, be sure to stop by and grab some cookie dough for snacking on the road, or to bake in your oven at home. Let us know if it is really the best gooey chocolate chip cookie ever. I have it on good authority that it is.

Grants Goodies – Grant Fisher, Cookie Master
Willits Farmers Market: Thursdays 3 - 6pm
90 S Main St, Willits (former Rexall parking lot)

Grants Goodies on Facebook IG grants.goodies

Photos by Holly Madrigal and courtesy of Grant’s Goodies.