Loren Castle

About Loren Castle

I started Sweet Loren\'s 13 years ago after a cancer diagnosis in my early 20\'s inspired me to rethink my relationship with food. I cut out highly processed and artificial ingredients from my diet, but I wasn\'t about to give up my sweet tooth! So, I started experimenting in my kitchen, determined to create treats that were both indulgent and made with wholesome ingredients. That\'s how Sweet Loren\'s was born.Today, we\'re one of the fastest-growing food brands in over stores, offering a range of products from 10 different cookie dough flavors to puff pastry, pizza & pie crust, all made with simple, wholesome ingredients. Sweet Loren\'s has ranked 6x on Inc. fastest-growing private companies in the U.S. and earned recognition such as Inc.\'s 2024 Best in Business Honoree.I\'m passionate about using my platform to empower other women in business as an angel investor, and advisor in better-for-you brands to ultimately create a more inclusive food industry.Let\'s connect and chat about building a better food future

Experience

1. Founder & CEO

   Sweet Loren\'s

   Jan 2011 — Present · New York, NY, US

   Sweet Loren\'s is an award-winning modern baking brand and the #1 natural cookie dough in America We offer homemade tasting, better-for-you place & bake and edible cookie dough for retail and food service. We proudly use only simple ingredients - all of our products are gluten free, vegan, dairy free, nut free, non-GMO, and 100% whole grain. Our mission is to change the way America bakes, offering a clean way to satisfy your sweet tooth and #BeSweetToYourself. Our retail cookie dough can be found in the refrigerated dairy aisle at Whole Foods, Target, Publix, Kroger, Stop & Shop, Harris Teeter, The Fresh Market, Wegman\'s, Meijer, Weis, and many more. Please email s••••@sweetlorens.com for more information.I started Sweet Loren’s out of necessity. After beating cancer at a young age, I became very conscious of what I put in my body. I cut out hydrogenated oils, high fructose corn syrup, artificial flavors, most dairy, and anything I couldn’t pronounce! With a sweet tooth like mine, I wanted something that was insanely delicious – but only made from ingredients that I loved.Why cookie dough? Well, aren’t we all obsessed! I decided to embark on a journey to create the best-tasting, most wholesome cookie dough possible. I truly believe that nothing beats a spoonful of cookie dough or a warm, freshly baked cookie. From my kitchen to yours! xo, Loren

Education

• University of Southern California

  BA, Annenberg School of Communication

  2002 — 2006

• The New School

  Master Class in Cooking

  2007 — 2007

• Columbia Business School

  Columbia Community Business Program

  2010 — 2012