Lucky, the Jack Russell Terrier, suits his name. When his person, Ron Borden, first got him, Borden’s landscape contracting business was taking a hard hit from the sagging economy. He looked around for something else to do, and there was Lucky.
“I had an interest in baking,” says Borden. “Why not make dog biscuits?” He enrolled at the San Francisco Baking Institute to learn professional baking principles and techniques, and then applied those to developing his own line of biscuits.
Lucky Dogs Bakery produces three kinds of biscuits: peanut butter, chicken liver, and Lucky Snap, a gingersnap flavor that uses molasses and sweet potato. All the biscuits are certified organic, with no preservatives, pesticides or chemicals, and are also allergy-free, with no wheat, corn, or soy.
After 10 months of operation, several local stores are carrying the biscuits. Some people like the taste so much, the buy them for themselves.
Borden takes Lucky with him on all his sales calls. “People love that dog. He’s the best advertising I’ve got.”
You can check out Borden’s website here. As for me, I want to try some of his biscuits for my dogs, especially Joe, who has some bad allergies. These sound like just the ticket. (And for the record, I have no personal connection with Borden or his business — they just sound good.)
Update: I ordered some of the peanut butter; they arrived promptly, and the dogs think they’re yummy. We have a hit!
