After several years working in the hospitality industry, brothers Jasper and Felix were itching to tackle a new venture. With considerable kitchen experience under their belts, the duo sought out a dessert niche where they could flex their culinary muscles and bring something new to Brisbane’s sweet-treat scene. On a trip to New York City the boys encountered edible cookie dough for the first time, and figured it would go down a treat here in Brisbane. Jasper and Felix settled on a spot next to Giardinetto on Brunswick Street to install DoughLord – their edible cookie-dough dispensary – and started dishing out scoops of the good stuff early this week.

As many of us know (and some of us learn the hard way), store-bought cookie dough is not safe to eat raw. DoughLord’s dough does away with the eggs and uses heat-treated flour to remove the nasty bacteria. Unlike the dough they tasted in New York, which was incredibly sweet, Jasper and Felix looked to use less sugar where possible, making a lighter and fluffier dough that was a milder base upon which they could build up their flavour range. Every day the duo freshly churns the dough and pairs it with gourmet ingredients, whipping up eight flavours – including one special – for sweet teeth to devour. Must-try flavours include classic choc chip, hazelnut crunch with praline, salted caramel, peanut butter brownie and red velvet. Soft-serve ice-cream is also available to pair with your dough selection (cookie-dough sundaes, anyone?) while the dough can also be cooked at home if you have a craving for cookies.

DoughLord is now open. For trading hours and location details, look DoughLord up in the Stumble Guide.