What happens when a founder builds a dessert franchise empire but still eats like a five-year-old?
In this episode of Founder’s Fridge, host Heidi Knoblauch sits down with Uri Geva, CEO of Cookie Dough Bliss, to talk about growing a national brand, raising creative capital, and why his food rules—no cheese unless it’s on pizza, no purple foods, and nothing that comes from water—are just part of the story.
Uri shares how he scaled Cookie Dough Bliss through small accredited investor rounds on the path to a public offering, why Friday night Shabbat dinners still anchor his family, and what it means to celebrate big wins with a well-done steak.
🍪 In this episode:
How Cookie Dough Bliss is expanding nationwide through micro-rounds and franchising
The Book of Uri: a one-page food manifesto
Shabbat dinners, Passover traditions, and “gefilte turkey”
Comfort food, kid food, and the power of keeping things simple
Why Uri always orders his steak well-done (and makes no apologies)
🍴 This Week’s Recipe:
Well-Done Steak (Tender and Juicy, No Pink Please)
When Uri celebrates a big win, his steak is always cooked through. This recipe proves you can still make it tender and full of flavor.
👉 How to Cook a Well-Done Steak (So It’s Tender and Juicy)
🎧 Listen to the full episode:
https://www.buzzsprout.com/2535711
📖 Read the full story and recipe on Substack:
https://substack.com/@foundersfridge
✨ About Founder’s Fridge
Founder’s Fridge explores what founders eat while they build their companies—the comfort foods, daily rituals, and family meals that keep them grounded through the chaos of entrepreneurship.
#FoundersFridge #HeidiKnoblauch #CookieDoughBliss #StartupStories #FounderInterviews #FoodAndEntrepreneurship