S’more to Door, a student business delivering late-night freshly baked goods, debuted this past Thursday night, making a total of $160 for 17 orders. Run by seniors Gracie Bensimon and Hannah Gartner, S’more to Door delivers cookies, cupcakes and other desserts to any Bowdoin student on or off-campus Thursday nights from 10 p.m. to 3 a.m.

 “All there is [to eat late at night] is pizza,” Bensimon said. “There’s nothing for people with a sweet tooth.”

The business offers a range of original treats which can satisfy those with a craving for marshmallow and chocolate. These treats include a s’more cookie (graham cracker base with burnt marshmallows and chocolate on top), the Fluffernutter (peanut butter cookie with marshmallows and chocolate), and the S’more cupcake.

“We definitely look online for base recipes,” Bensimon said. “But then [it’s] a lot of combining and us sitting there thinking about what we want to eat.”

Other desserts include Dunkaroos-Inspired Snickerdoodle Cookie Sticks and Rainbow Dip, Bacon and Banana Muffins, Vanilla Cupcakes with Mixed Berry Jam.

“[There’s] a lot of trial and error with proportions and ingredients. We try to take a scientific approach,” Gartner said. “Neither of us are particularly organized people per se, but we got excited about buying this journal where we would systematically write down every iteration of the recipe.”

Last Thursday, the two tested their recipes at the launch party, during which they gave out free samples and their business cards.

“The inspiration [for S’more to Door] is really just that we both love dessert a lot,” Bensimon said.

Bensimon has long been an avid baker, selling cookies at the Campus Food Truck as a first year, and working in professional bakeries.

“I started baking more in high school, particularly before I applied to college,” Bensimon said. “I found baking to be very stress-reliving.”

As a first year, Bensimon cooked in Osher’s communal dorm kitchen, crafting treats for people’s birthday parties.

“Hannah said ‘I want to learn how to bake,’ so then whenever I baked she’d come over and we’d bake together,” Bensimon said.

While Bensimon and Gartner have been baking together for a while, they only started planning this business at the end of last semester and over Winter Break.

“Definitely owning a bakery in the future is a big dream of mine,” Bensimon said.  “[It’ll] be fun to start [out this way] with pretty low stakes since you’re not literally buying the store.”

Bensimon and Gartner bake in the kitchen of Bensimon’s off-campus house. They deliver with their own cars, using pizza bags to keep the deserts warm. They estimate delivery time to be half-an-hour or less; if the amount of orders are overwhelming, they hope to enlist a few friends’ help.

While students can satisfy their Thursday night snack craving at Super Snacks or the Campus Food Truck (though not open in the winter), S’more to Door offers a way for students to remain inside and still get fresh treats at reasonable prices.

“Major costs for us starting up [were]...stickers and business cards, packaging, boxes and bags, and then just ingredients for recipe testing,” Bensimon said.

The prices are tentatively set at one dollar per cookie and three dollars per cupcake. Weekly specials’ pricing may be adjusted, like the Valentine’s Day red velvet dessert students can order to be delivered to someone else.

Bensimon and Gartner also plan to have special recipes to support various causes: purple cupcakes one week to raise awareness and money for epilepsy foundations, gray cupcakes to raise awareness and money for depression—a trend conceived by the Depressed Cake Shop in the UK.

“If people on campus have ideas they want to bring to us, [like] partnering to raise awareness on different issues, we’re open to [it],” Gartner said.

Bensimon and Gartner are trying to develop an app with which students can place and pay for orders. For now, students should call or text their order to 203-571-8632 Thursday nights. S’more to Door has been using Facebook and Instagram to advertise their goods.

“It’s a fun, very experimental journey I’d say we’re taking on,” Bensimon said.