A pair of brothers were recently featured by LA Weekly for their porch-front vegan cookie business that they use in part to support their family business, and in part for buying new surfboards. Kyle and Wesley Stuart are the Los Angeles-based duo behind The Stoop, an organic cooking baking company run out of Kyle’s small, Venice, CA studio apartment. Originally from Michigan, the two were raised by an organic grain farmer specializing in hard red winter wheat and helped their father sell baked goods at farmers’ markets. When the Stuarts moved to California, they brought the family’s wheat and began using it as a base for their cookies. “The first thing everyone asks is, ‘Are they pot cookies?’ No, there’s not pot in them,” Kyle said, referring to the brothers’ laid-back surfer persona. What they do contain, however, are clean, vegan ingredients including chickpea flour, chia seeds, vegan butter, flax, and tofu. The cookies—available in Walnut Chocolate Chip, Oatmeal Maple Raisin, Peanut Butter, and Coconut Cranberry—have become such a hit in the Venice area since the Stoop’s 2015 opening that they’ve recently begun a bike delivery service and had a French pastry chef volunteer to help out the team.
Photo courtesy of @uleaz_e
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