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David Leiderman, a classically trained French chef
cooking in New York City, had a particular fondness
for cookies and other baked goods. After visiting
boutique cookie stores on the West Coast he thought
the idea of a store selling premium quality fresh
baked cookies would translate well to the Eastern US.
Using his training and only the finest all natural
ingredients - pure vanilla, butter, Swiss chocolate
and whole nuts – he created the ultimate Chocolate
Chunk cookie and featured it in his first David’s Cookies
store on 2nd Avenue in Manhattan which opened
in 1979. An instant hit, these delicious cookies won
many awards including the NY Newsday Award for
the Best Chocolate Chunk Cookie. David began
franchising and soon there were 25 David's Cookies
stores in Manhattan alone, 75 in the greater New York
area and over 150 additional stores worldwide selling
22 different varieties of fresh baked cookies.
Throughout the 1990’s David's Cookies continued its
evolution into a full line dessert supplier producing
brownies, crumb cakes, muffin batters, thaw & serve
muffins and cheesecakes. With the acquisition of
Bittersweet Pastries, the line grew to include upscale
thaw and serve tarts, layer cakes and single serve
desserts as well.
Today, with its diverse line of dessert offerings which
now includes scone dough, rugalach, vegan cookie
dough and gluten free products, David’s Cookies can
satisfy the demands of all segments of the foodservice
industry from schools to white tablecloth restaurants.
Working with major broadline and specialty
foodservice distributors, David’s Cookies products
are readily available throughout the United States
and are exported internationally.
Business thrived until the late 1980’s when increased
operating costs forced many of the stores to close.
The company was then purchased by Fairfield
Gourmet Foods Corp, a New Jersey based gourmet
dessert company. The David’s brand was rejuvenated
by introducing the now-classic Chocolate Chunk
cookie and the other flavors of frozen cookie dough