Rebecca and Stephen Cobb are self-proclaimed kids at heart. They love food and sharing it with others, but never imagined being in the food industry, nor starting a business. Through hard work, countless blessings, a supportive community and a passion to create and share something they believe in, Cobb’s was formed in 2013.
Stephen will say that he’s got an amateur palate and considers himself more of a technician than a chef. He eats just about anything, loves leftovers and condiments, and thinks of granola with coconut milk and freeze-dried bananas as a treat. Rebecca, on the other hand, isn’t so easy to please. She prefers “real dessert” like tiramisu or a big buttery cookie. Anything indulgent, sensational, and well done. The marriage of these two is the heart of the Cobb’s tagline, “naturally naughty”. To them, the idea is to create nutritious treats that will swoon the picky belly and picky palate alike. Their creative endeavor is to use simple, unrefined ingredients so that the essence of the whole plant isn’t silenced, and to make food taste amazing without relying on the dairy, starches and refined sweeteners that we’ve grown so accustomed to.
The two launched the brand with a sense of entrepreneurial curiosity, but over time a deeper purpose for the business has begun to reveal itself. “We’re lucky to be part of what we believe to be the next wave of the natural foods movement – one with Earth and heart-centered values, and a more holistic perspective on our food system.”
Cobb’s mission is to create tasty food that connects us to our common roots – nature. This involves sourcing quality ingredients, honoring allergen sensitivities, using low impact packaging where they can, and last but not least – creating a heartwarming food experience. They currently have three product lines – craft chocolate cups, cashew cream cheese, and ‘half-baked’ cheesecakes. Everything is dairy and grain (gluten) free and as organic as possible. They’re even using ‘bee-centric’ raw honey, which means they pay a premium for honey harvested by small-scale organic beekeepers who keep healthier, happier bees.
When they’re not in their downtown Olympia kitchen, Rebecca and Stephen and their animal friends love to camp, make fires, soak in hot water, be musical, watch movies and eat treats.