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.

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.