Nichole Bartlett, Scott Taff, and Vincent Rissell

What this episode covers

What happens when you combine the chewy consistency of a cake donut with the crisp edges of a cookie? You get OCookieOs, a brand that is quickly staking its claim in the Omaha market. Nichole describes how the treat was created as a way of baking for her gluten-free son and the long periods of trial and error that led to this delicious final product. Also follow up on Facebook, Twitter, Instagram, AND at RestaurantHoppen.com! Sponsored by Certified Piedmontese. Visit their website, use Promo Code: HOPPEN, and receive 25% off your order! A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

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Frequently Asked Questions

How long is this episode of Restaurant Hoppen?

This episode is 1 hour and 2 minutes long.

When was this Restaurant Hoppen episode published?

This episode was published on March 9, 2023.

What is this episode about?

What happens when you combine the chewy consistency of a cake donut with the crisp edges of a cookie? You get OCookieOs, a brand that is quickly staking its claim in the Omaha market. Nichole describes how the treat was created as a way of baking...

Can I download this Restaurant Hoppen episode?

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