Addison LaBonte is the founder and CEO of Sweet Addison’s, a fast-growing better-for-you baked goods brand known for its gluten-free, dairy-free, and refined sugar-free cookies and brownies. After being diagnosed with chronic compartment syndrome, she turned to food as medicine, creating recipes that allowed her to enjoy dessert without compromising her health. What began in her home kitchen has grown into a seven-figure business with a loyal national following. Addison continues to innovate with high-protein and functional treats, including her Protein Cookies, Protein Brownies, and Creatine Cookie. Through Sweet Addison’s, she is redefining indulgence by proving that delicious desserts can also support a healthy lifestyle.
1. Sweet Addison’s was born from a deeply personal health journey. Can you take us back to the moment you realized your diagnosis and the decision to go gluten-free would ultimately change the course of your life?
My health journey completely changed the trajectory of my life. After years of dealing with unexplained symptoms, I was diagnosed with compartment syndrome. I thought giving up gluten meant giving up the foods I loved most, especially desserts. When I looked at the ingredient labels on the gluten-free options available, I was shocked. Many were packed with refined sugars, preservatives, seed oils, and artificial ingredients. I remember thinking, “There has to be a better way.”
I started baking in my own kitchen, determined to create desserts that were made with real ingredients but still tasted like an indulgent treat. Friends and family began asking for them, then strangers did, and before I knew it, what started as a personal solution became Sweet Addison’s. Looking back, my diagnosis felt devastating at the time, but it ended up becoming the greatest gift because it led me to build a company that’s helping thousands of people enjoy dessert without compromise.
2. You made the leap from a career in finance to building one of the fastest-growing better-for-you dessert brands. What gave you the confidence to take that risk, and what lessons from those early days continue to shape how you lead the company today?
I had the idea for Sweet Addison’s a few months before I was laid off from my corporate job. I can look back and see it as a blessing in disguise. I saw a gap in the market, and I believed consumers deserved desserts made with ingredients they could actually recognize and feel good about eating. Thankfully, I didn’t have to choose to leave finance – it left me!
The early days taught me to stay incredibly close to the customer. I personally packed orders, answered customer emails, created social media content, and listened to every piece of feedback. That mindset hasn’t changed. Even as we’ve grown into a multimillion-dollar business shipping nationwide, we still obsess over the customer experience. If you focus on creating exceptional products and genuinely serving your community, growth becomes a byproduct.
3. Sweet Addison’s has built a loyal following by proving that indulgence and nutrition can coexist. What inspired your focus on high-protein desserts, and how does the launch of your new Creatine Cookie reflect where you see the future of functional snacking?
I’ve always believed people shouldn’t have to choose between foods that taste amazing and foods that support their health goals. Protein was a natural place to start because it’s one of the most important nutrients for satiety, recovery, and overall wellness, yet so many protein snacks sacrifice flavor.
Our mission has always been to make functional foods people actually crave. That’s exactly what inspired our Creatine Cookie. It delivers 15 grams of protein and 5 grams of creatine monohydrate in a freshly baked cookie made without gluten, refined sugar, or seed oils. Creatine is no longer just for bodybuilders; it’s becoming a daily wellness supplement for women, athletes, and anyone focused on healthy aging and cognitive performance. I think the future of snacking is functional foods that seamlessly fit into everyday life without feeling like a sacrifice.
4. You’ve worn many hats, from recipe developer and content creator to founder and CEO. What has been the biggest challenge in growing Sweet Addison’s, and what accomplishment are you most proud of so far?
The biggest challenge has been learning to evolve as the company grows. In the beginning, I did everything myself. As we’ve scaled, I’ve had to shift from being the person who executes every task to the person who builds the team and systems that allow the business to continue growing.
The accomplishment I’m most proud of isn’t a revenue milestone. It’s hearing from customers who tell us we’ve made living with celiac disease or food allergies feel less limiting, or that our products helped them increase their protein intake without giving up dessert. Those messages remind me why we started. Building a brand that people genuinely trust is incredibly rewarding.
5. As you look ahead, what’s your vision for Sweet Addison’s? Beyond expanding the product line, what kind of impact do you hope the brand has on the way people think about healthier desserts and everyday wellness?
My vision is for Sweet Addison’s to become the brand people think of when they want desserts made with integrity. I want us to redefine what consumers expect from indulgent foods by proving that delicious products don’t need artificial ingredients or nutritional compromises.
More broadly, I hope we help shift the conversation around wellness. Healthy eating shouldn’t feel restrictive or joyless. If we can show people that nourishing your body can also be fun, indulgent, and something you genuinely look forward to, then we’ve accomplished something much bigger than building a successful food company. We’re changing expectations for what dessert can be.
