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Weston Chef Continues To Expand Her Dough & Co. Empire

WESTON, Conn. -- Weston resident Christina Mattinson is all about pleasing the palette and nourishing the soul. It's the mission behind Dough & Co. the dessert business she started in January 2014.

Weston resident Christina Mattinson, the chef behind Dough & Co.

Weston resident Christina Mattinson, the chef behind Dough & Co.

Photo Credit: Nicolas Van/NicolasVan.com
Dough & Co. continues to grow.

Dough & Co. continues to grow.

Photo Credit: Nicolas Van/NicolasVan.com
Brownies from Dough & Co.

Brownies from Dough & Co.

Photo Credit: Nicolas Van/NicolasVan.com

"The brand stands for quality, taste, authentic ingredients and processes," she said. "I wanted to create products that were not only delicious and made with quality ingredients but also took a holistic approach to snack foods.The integrity of food means a lot to me."

Her gourmet cookie line includes her famous Chocolate Chipper, the Gluten-Free Chocolate Chipper with Flax Seed, the Wheat-Free Oatmeal, Almond Cranberry with Flax Seed and the White Chocolate Chipper with Pretzel and Potato Chip Crumble.

Dough & Co also has a line of egg-free cookie dough, made with ground flax and chia, as well as pre-portioned frozen dough so that customers can bake their own at home. The company also makes savory crackers, all natural dog treats and fresh baked goodies for a select group of restaurants, cafes and individuals. "All of our products are baked using a signature process that brings out the best qualities of each ingredient," said Mattinson, a Hyde Park, N.Y. Culinary Institute of America (CIA) grad.

And while residents can find her products throughout the County (go to the Dough & Co. website for a complete listing of stores), Mattinson is focusing 2016 on expanding into larger markets. "I want to have my product on the shelves of stores like Whole Foods, Fresh Market, Fairway, Balducci's, Citarella and Hannaford by the end of the year," she said. She is also exploring the potential of pizza dough and breads with a local farmer.

Mattinson admits she's come a long way in a short time. The business started at a little place in Rowayton and grew to a commercial kitchen in Stamford. Almost two years ago she moved Dough & Co from Stamford to a space in South Norwalk. And this past September her company outgrew the SONO space and she moved to co-packing in Poughkeepsie. "This process involved months of training and development with an amazing team at a bakery in the Hudson Valley. They are now in full production of my products," she said.

Go to www.DoughAndCoBaking.com/ or www.facebook.com/doughandcobaking/ for more information or to place an order. 

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