You hear the word “bitch” thrown around a lot these days. That girl in the SUV who cut you off with the cell phone attached to her ear? Bitch. That woman scoffing at her waiter because her salad has too much dressing? Bitch. That super cool chick who bakes cookies from scratch using organic ingredients and then sells them at your favorite local coffee shop or ships them to your door? Bitch. Yeah, you read that correctly. Cat Slye is The Cookie Bitch and she’s proud to peddle a name that has had negative connotations in the past. After all, isn’t it time for a new definition? For Slye (and Urban Dictionary), “a bitch is a confident, attractive woman that tells everything straight up. A successful woman. She works hard, she plays hard and she cares,” and we couldn’t agree more, especially after tasting one of her delicious creations. Read on to get the details about the biz from The Bitch herself…

Slye, whose background is in art and design, started making granola back in ’05 and selling it under the name Doggone Good Granola in November of last year. Eventually, the granola found its way into cookies and those cookies found their way into the mouths of Slye’s friends at various holiday parties and thus, The Bitch was born.

DLT: You make two kinds of cookies with pretty unique flavors (Chocolate Cherry Jam and Chocolate Ginger Spice), where did the inspiration come from? 

CS: I do a lot of testing of flavors and take cues from food I already like to eat – Ginger Spice Chocolate – easy combination, Gingersnaps have been around forever and adding chocolate is a done deal. Part of the chocolate I add is one entire bar of Chocolove Chocolate Bars – they have fabulous flavors. Cherry Jam – cherries and chocolate, another go-to pair and who doesn’t like chocolate covered cherries? I’ve made them my own, I tweak the recipes so it’s not something you’ve had before

DLT: What’s your favorite part of baking?

CS: The best part of baking is the actual hands on making my two flavors. I try to use the best ingredients, no white sugar, no white bleached flour – you know, crap tastes like crap. It’s that simple. Start with good stuff you’ll end with good stuff. Everyone already knows this, right? It’s a step by step process and a recipe is just like a pattern. Creating something unique within a defined structure, that’s what I like to do.

DLT: Where do you hope to see Cookie Bitch in the future?

CS: Right now feels like a good time to be the Bitch. I sell wholesale to shops and I’m taking retail orders online, I’ll deliver locally and ship in flat rate boxes outside of this metro area. The future? Cartel Coffee. I like them, I like their coffee, I’d love it if they sold my cookies. Beyond specific targets?…more of the same of course…less pixels, more cookies, more sewing, more art.

You can try the bitch-tastic cookies at both Royal Coffee bars in Phoenix and at Paris Envy on 7th Ave. or you can order them on her website, phoenixcookies.com. The best way to contact her? Text her. No kidding. It’s how we got this interview and we bet it’s a damn good way to get cookies, too.

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