D’Vine Cookies taps Dave Van Laar as interim COO

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D’Vine Cookies taps Dave Van Laar as interim COO

14 Sep 2022

Joanie Spencer

Since 2008, Joanie Spencer has covered the retail and wholesale sides of the baking industry.
Serving associations such as the American Society of Baking (ASB) and BEMA, Joanie is also in demand as an industry presenter on bakery operations and trends. She holds a bachelor’s degree in communication from Rockhurst University and a master’s degree in journalism from the University of Missouri.

When she’s not running or playing soccer, Joanie spends her time with her husband and 11-year-old son.

TAYLOR, MI — In response to its rapid expansion, luxury cookie manufacturer D’Vine Cookies has announced the addition of cookie industry veteran Dave Van Laar as its interim COO.

Van Laar will assist the company on its strategic vision and planning for its next stage of growth.

“We are so excited to have Dave join our team at D’Vine,” said Rebecca Abel, CEO and founder of D’Vine Cookies. “After an expansion on a very short timeline, including securing several new large accounts, we needed help in refining our strategic plan. Dave’s expertise will be invaluable as we ready the operation for continued growth.”

In addition to helping with strategy development, Van Laar will also be working with the bakery’s management team to increase efficiency, as well as help source equipment for its new facility, which has plans for two additional production lines.

The company recently moved into its 16,000 sq.-ft. bakery in Taylor, MI, which has 12,000 square feet dedicated to production.

“These are exciting times for D’Vine Cookies,” Van Laar said. “Rebecca is an incredibly talented entrepreneur who has grown her business quickly, the next challenge is building an infrastructure to support the next level of growth.”

Van Laar has been a pillar in cookie and cracker manufacturing for several decades. After serving as president of Oak State Products, a cookie co-manufacturing operation now part of Hearthside Food Solutions, he stepped in as president of the Biscuit & Cracker Manufacturers Association (B&CMA) before being named special adviser when B&CMA merged with the American Bakers Association.

He has been consulting to cookie and cracker manufacturers for the past two years and was the esteemed inaugural guest on the first season of Troubleshooting Innovation, a Commercial Baking podcast.

“I’m impressed with the operational and equipment decisions Rebecca has made thus far,” Van Laar said. “This foundation provides an excellent platform for future expansion.”

Abel and Van Laar will be seeking equipment innovations for the new bakery on the show floor at the International Baking Industry Exposition, set for Sept. 18-21 at the Las Vegas Convention Center.

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