A Week in the Dipped Kitchen: How We Create 6 New Flavours Every Week

Every Monday morning at 5am, while Auckland is still waking up, our kitchen is already alive with the smell of butter and chocolate. This is where the magic happens – where six brand new cookie flavours come to life each week.

The Creative Process

Our flavour development actually starts two weeks before you see them on the menu. We keep a running list of ideas – inspiration hits from everywhere: a childhood memory, a dessert we tried overseas, a flavour combination that sounds weird but might just work.

The best cookie ideas come from asking 'what if?' What if we turned a lemon meringue pie into a cookie? What if we combined miso and white chocolate? What if we made a cookie that tastes like a camping trip?

Testing, Testing, Testing

For every flavour that makes it to the menu, we typically test 3-4 variations. Some ideas sound amazing but just don't work as a cookie (RIP to our blue cheese and honey attempt). Others surprise us with how perfectly they come together.

The Weekly Schedule

• Monday-Tuesday: Baking day! We bake all orders for the week
• Wednesday: Deliveries go out across Auckland
• Thursday-Friday: R&D time – testing next week's flavours
• Saturday-Sunday: Market days! Find us at Auckland markets
• Sunday night: Menu drops for the new week

Why We Do It

Creating six new flavours every week is intense, but it's what makes Dipped special. We never want you to get bored. We want every week to feel like an adventure, a chance to try something you've never had before.

And honestly? We love the challenge. There's nothing quite like the thrill of nailing a new flavour and watching customers fall in love with it at the markets.

Thanks for being part of this journey with us. Now, if you'll excuse us, we have some cookies to bake. 🍪