From Our Editors
It was a fateful night in January 1999 when the bellies of college sophomores Leon and Tiffany started to rumble. The two UT Austin students convened at Leon's apartment, where they whipped up a batch of chocolate-chip cookies in his oven. As they chewed on the warm, gooey fruits of their labor, the pair was struck by the idea to sell these freshly baked cookies to their fellow students. They began delivering treats to their peers during evening study breaks before expanding their customer base to include parents and Austin residents, all the while renting the back kitchen of a local restaurant to accommodate the growing demand.
Fifteen years later, the indulgent lure of Tiff's Treats has helped Leon and Tiffany open 13 locations throughout Austin, Dallas, and Houston. Within these bakeries, kitchen crews sculpt fresh dough into 10 types of cookies, supplementing the gooey morsels with decadent brownies and signature Tiffwiches—vanilla Blue Bell ice cream sandwiched between two warm cookies. Bakers hand-deliver batches every day, pulling them fresh from the oven instead of the overheated engine block of the delivery car.