Just a couple of months ago, four Carrollton sophomores, Chloe Campo ‘28, Elizabeth Xydas ’28, Miranda Quimper ’28, and Olivia De Solo ’28, set out to open their business, Dipped, a cookie-making company. It was inspired by their “interest in entrepreneurship and love of baking,” said Xydas.
Late last year, the idea started as a chocolate-dipped strawberry business, but the four quickly realized the lack of room for experimentation and imagination that came with only using strawberries. They went back to the drawing board and, in late July, came up with “dipped cookies,” finding a way to incorporate their desire for creativity with their love of baking. Through cookies, the four were able to stretch their imaginations, creating unique flavors such as “Trash Can,” Quimper’s favorite, which has an assortment of sweet and salty mix-ins. The four agreed to keep the name “Dipped” to remember where they started and acknowledge their growth and the understanding they have gained from this business.
Since then, the group has been working tirelessly to get their enterprise off the ground, while also balancing the challenges of sophomore year. Initially, the girls faced difficulty finding time to complete their cookie orders, as well as their schoolwork.
“The hardest part is definitely finding a balance between homework and baking the cookies,” said Xydas, “We’ve had to find a lot of compromises.” The girls eventually found that the easiest way was to save all cookie-making for the weekend, with deliveries split between weekends and Monday mornings. Along with this, every month, they have one big meeting to brainstorm new ideas, possible flavors, and marketing strategies to elevate their business.
Despite the stress, the girls find joy in running it as a team. Since they are close friends, they rarely argue, keeping work an enjoyable, productive environment. “The business has become a fun time with friends, making it a fulfilling experience each weekend,” said De Solo.
Campo, Quimper, Xydas, and De Solo have recently dropped their Fall Specials, introducing the new flavors Pumpkin Spice and Matcha Strawberry, along with an exciting new menu item, dog treats. Overall, they describe their menu as “unique yet delicious” with classics like Chocolate Chip, Triple Chocolate, and Cookies and Cream, and more unique flavors such as Matcha, S’mores, Cappuccino, and, of course, Trash Can.
Despite their recent start, the girls are already dreaming big. They would like to be “more massive than Crumbl,” said Campo. Over the next couple of months, the girls hope to receive more orders and make a profit so they can expand and fund their business. They especially hope to receive orders and encouragement from their own Carrollton community. If you’re interested in ordering “Dipped,” DM the Instagram account dippedchoco_ or talk to Campo, Quimper, Xydas, or De Solo.
