Today we’d like to introduce you to Yelina Davis.
Hi Yelina, please kick things off for us with an introduction to yourself and your story.
My love of dessert and my active lifestyle have always been two big parts of who I am. Sweet Yeli’s is where they came together.
As a lifelong dancer and former Miami Dolphins cheerleader, staying active and being thoughtful about what I ate had always been important to me. But I also absolutely loved dessert. For a long time, I felt like sweets didn’t really fit into my lifestyle, and eventually I started questioning why enjoying a really good cookie and caring about the ingredients had to feel so separate.
So I started experimenting in the kitchen, making cookies with ingredients like almond flour, almond butter, extra virgin olive oil, maple syrup, and coconut sugar. I wanted something wholesome that still tasted like a delicious, indulgent cookie—something you’d be excited to share, whether or not you ate gluten-free or dairy-free.
About a year and a half ago, I began selling cookies on Facebook Marketplace here in Bend, Oregon. It was a very simple beginning: make cookies, put them out there, and see what happened. That grew into a farmers market business, and getting to meet customers face-to-face became such an important part of building Sweet Yeli’s. I could hear what people loved, answer their questions, and watch them come back the next week or bring a friend to try a sample.
From there, we began expanding into retail stores across Central Oregon. One of the biggest changes along the way was transitioning from selling baked cookies to frozen, bake-at-home cookie dough. I loved the idea of giving customers that fresh-from-the-oven experience at home. You can bake a couple after dinner, make dessert for friends, or keep some in the freezer for whenever you want something sweet.
Today, Sweet Yeli’s makes frozen, bake-at-home cookie dough that’s gluten-free, dairy-free, vegan, and made without refined sugar. Our core flavors are Chocolate Chip, Snickerdoodle, and Fudgy Brownie, along with seasonal flavors. We’ve built a following through farmers markets and local retail partnerships, and I’m now working on bringing Sweet Yeli’s to more stores beyond Central Oregon.
I’m still learning so much as a founder, from production and packaging to pitching grocery stores and figuring out distribution. Seeing something that began with a Facebook Marketplace post become a product people make part of their own routines has been incredibly special.
At its heart, Sweet Yeli’s is about enjoying the little things: a warm cookie after dinner, something sweet shared with a friend, or a few minutes together in the kitchen. That’s what I want to keep bringing to people as we grow.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
One of my biggest challenges has been transitioning Sweet Yeli’s from baked cookies to frozen, bake-at-home cookie dough. It was a really difficult business decision because so many customers loved our baked cookies, and I was grateful for the coffee shops and other businesses that carried them. Moving toward this new vision meant letting go of some of those accounts and changing something that was already working.
But the frozen dough felt more connected to what I wanted Sweet Yeli’s to bring into people’s lives. I’ve always believed in moderation, not deprivation. Having smaller, pre-portioned cookies in your freezer means you can bake one or two whenever you want a little treat. There’s something special about taking a few minutes to make something warm for yourself or someone you love. It becomes a little ritual.
Some of my favorite childhood memories are of watching shows like Lost with my family and baking Toll House cookies before we sat down together. I still remember the anticipation of waiting for them to come out of the oven. Those ordinary nights became memories I’ve held onto, and I wanted to bring that feeling into Sweet Yeli’s.
Making the transition meant trusting that vision while accepting that some customers and accounts wouldn’t come along with it. I’m still building toward it, so I can’t wrap that experience up with a perfect success story just yet. It’s been a lesson in making a thoughtful decision and giving it the time and work it needs.
Beyond that, being a first-time business owner without food industry experience has meant learning so much as I go. Choosing equipment, figuring out financing, hiring employees, learning how to communicate clearly, and creating processes that someone else can follow have all stretched me. Making a great cookie is one thing; building a business that can run without you doing every task is something I’m still learning.
That responsibility can feel overwhelming, especially when several unfamiliar problems show up at once. But it’s also helped me grow into someone who can make difficult decisions, ask for help, and keep moving even when I don’t have every answer. I wouldn’t trade what I’ve learned through building Sweet Yeli’s. The business is growing, and I’m growing right alongside it.
We’ve been impressed with Sweet Yeli’s, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Sweet Yeli’s is a frozen, bake-at-home cookie dough company based in Bend, Oregon. We specialize in bakery-style cookies that are gluten-free, dairy-free, vegan, and made without refined sugar. Each bag contains eight pre-portioned cookies that bake straight from frozen, so you can make a couple for yourself or a whole tray to share. Our core flavors are Chocolate Chip, Snickerdoodle, and Fudgy Brownie, alongside seasonal favorites.
Our cookies are made with ingredients like almond flour, gluten-free oat flour, almond butter, extra virgin olive oil, maple syrup, and coconut sugar. Each cookie has 4 grams of protein and 5 grams of fiber, but what I want people to notice first is how delicious it is. It should feel indulgent and satisfying, with all the comfort you want from a really good cookie.
What sets Sweet Yeli’s apart, to me, is the joy around it. I always say there’s a little magic in these cookies. I see it when someone tries a sample and their face lights up, when a customer brings a friend over because they have to try them, or when someone tells me baking our cookies has become their nightly ritual. Those moments mean so much to me. I want Sweet Yeli’s to be something people look forward to and love sharing.
This business came from a very personal place: my love of dessert, my love of sharing sweets with people, and my commitment to an active lifestyle and being thoughtful about what I put in my body. When I developed the recipes, my goal was to make something I was proud to eat, proud to share, and excited to put my name on. That care still guides my decisions as the business grows.
Brand-wise, I’m especially proud of how openly I share the process. Through social media and conversations with customers, I bring people behind the scenes of building Sweet Yeli’s—the production days, the farmers markets, the exciting milestones, and the challenges I’m figuring out along the way. I want people to know the person and the care behind the bag.
Seeing how far Sweet Yeli’s has come in the past year and a half has been incredibly rewarding. I started by sharing something I deeply loved, and I’m grateful that it has resonated with people. Hearing that customers are sharing our cookies with their own friends and families is one of the things I’m most proud of.
Readers can currently find Sweet Yeli’s at Newport Avenue Market, Central Oregon Locavore, Local Acres, Farewell Market, West Coast Provisions, and Reed Crossing Market in Bend; Schoolhouse Produce in Redmond; Oliver Lemon’s in Sisters; and Tumalo Farmstand in Tumalo. Look for our bags in the frozen dessert section, near the ice cream and other frozen treats.
You can also follow along on Instagram at @sweet.yelis for recipes, behind-the-scenes moments, and updates on where to find us, or visit www.sweetyelis.com.
More than anything, I hope our cookies give people a reason to slow down, enjoy something delicious, and share a little happiness with someone they love.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
Taking risks has been part of Sweet Yeli’s from the beginning. Posting my first cookies on Facebook Marketplace felt vulnerable—would anyone actually order? Then I signed up for a farmers market the day before, with no market experience or payment system set up. Later, I walked into grocery stores with samples, learning how to pitch my product by simply doing it.
My biggest risk was transitioning from baked cookies to frozen, bake-at-home dough after seeing success with the original business. It meant letting go of something that was working to make room for a bigger vision that felt more aligned with me and Sweet Yeli’s. I’m still building toward that vision, but it’s the decision I’m most proud of.
Financing equipment and moving into a warehouse have also been big leaps. Those commitments can be intimidating, especially as a first-time founder, but they’ve pushed me to grow and build a business beyond what I could do on my own.
I trust my gut, ask questions, and learn as I go. Not every decision has been easy or worked out exactly as planned, but Sweet Yeli’s wouldn’t be where it is today if I’d waited until I felt completely ready. For me, taking risks means being willing to start, adapt, and keep going without knowing exactly what’s on the other side.
Contact Info:
- Website: https://www.sweetyelis.com/
- Instagram: https://www.instagram.com/sweet.yelis/
- Facebook: https://www.facebook.com/sweetyelis.treats/
- LinkedIn: https://www.linkedin.com/company/sweet-yelis/?viewAsMember=true
