Di Drool Factory builds loyal customer base with gourmet cookie offerings

What started as a personal passion for baking has evolved into a growing dessert brand for Debra-Ann Willis, founder of Di Drool Factory, whose indulgent, gourmet-style cookies are steadily capturing the attention of sweet-toothed customers. Launched in 2023 from her home kitchen, Willis turned her love for creating rich, flavour-forward treats into a business after consistent encouragement from friends, family, and early customers who saw the potential beyond her batches. Driven by a desire to deliver desserts that balance comfort with decadence, she established Di Drool Factory as a space where quality, creativity, and customer experience take centre stage.

Fresh from the oven

At the core of Di Drool Factory is a rotating, curated menu that changes every four to five weeks, built around gourmet cookies designed to elevate familiar flavours. Among the most sought-after offerings are the loaded s’mores, strawberry cheesecake, and Biscoff butter cookies – each crafted to deliver a layered flavour and texture experience. The loaded s’mores, her bestseller, features a vanilla cookie base packed with Graham crackers, marshmallows, and semi-sweet chocolate chips, with a marshmallow centre that creates what she describes as an “ooey, gooey” pull. The strawberry cheesecake offers a lighter, made-from-scratch filling at its core, while the Biscoff butter combines a spiced brown butter base with a rich Biscoff centre and biscuit topping. “The whole concept is to take nostalgic flavours and elevate them into a cookie version,” Willis explained.

Willis now operates the business primarily online, facilitating orders through her website and offering deliveries across the island via Knutsford Express, while also connecting with customers through bi-weekly pop-ups at Devon House. The hybrid model has allowed her to build a loyal customer base while maintaining the quality and freshness that define her brand.

Her decision to focus on gourmet cookies was intentional, driven by what she identified as a gap in the market. “People were doing traditional foods – toto, gizzada, puddings, breads – but not necessarily speciality cookies,” Willis said.

She saw an opportunity to introduce premium pastries made with carefully selected ingredients and elevated flavour profiles. “I knew there was a group of food connoisseurs who were interested not in quantity, but in quality,” she added, noting her use of grass-fed butter, coconut oil, and other thoughtfully sourced ingredients as part of that commitment.

From IT to ‘I’ll take a dozen’

Though the business officially launched in October 2023, Willis said the idea had been developing since 2019. With a professional background in information technology, baking initially served as a creative outlet, inspired by childhood memories of watching her aunts prepare traditional treats such as bread pudding, potato pudding, and toto.

“I found it fascinating how you could take simple ingredients and turn them into a masterpiece,” she recalled. Largely self-taught – through what she describes as “YouTube University and TikTok” alongside online courses – she refined her skills through trial and error, guided by consistent feedback from friends and family.

That feedback soon translated into demand. “There were a lot of repeat customers. It wasn’t just one-off purchases,” she said, noting that the steady support encouraged her to formalise the business. A major turning point came in 2025 following a collaboration with social media personality Tallonn Zeparti, which propelled the brand into wider visibility. “The business basically blew up from there. It went viral… people outside of just my community started buying my gourmet cookie boxes.”

Behind the scenes, production is a deliberate, multi-day process designed to ensure both quality and freshness. Each batch typically spans two to three days – from preparing and chilling the dough to adding inclusions and baking just hours before delivery. “I heat-seal all the cookies, but I also time the bake as close to delivery as possible, so customers get the best experience,” Willis said.

New-flavour development is equally intentional, often sparked by spontaneous inspiration. “Sometimes it’s 2 a.m., and I’ll wake up and go straight to my notes app,” she shared, recalling a piña colada-inspired cookie that initially drew scepticism but ultimately received strong reviews. Concepts are tested repeatedly, with input from family and friends, before being introduced to customers.

For Willis, the experience extends beyond taste. “I want my customers to know they can have dessert and not regret it,” she said, emphasising her commitment to quality ingredients and a product that feels both indulgent and thoughtful. That approach has resonated, with customers consistently returning and offering high praise. “I’ve received five-star reviews and comments from people saying they’ve never experienced a cookie like this before,” she noted.

Baking up bigger plans

Looking ahead, Willis is focused on growth while preserving the essence of the brand. Her long-term goal is to establish a brick-and-mortar bakery – a space where customers can sample products, connect, and fully immerse themselves in the experience. In the meantime, she plans to expand pop-ups into other parishes to meet increasing demand.

nyoka.manning@gleanerjm.com