Hayah didn’t start as a cookie company.

It started with a family restaurant in Detroit.

In 2018, my parents took a leap and opened their own restaurant. Like most small businesses, the years that followed brought plenty of challenges, long days, staffing shortages, and a pandemic.

But something unexpected happened along the way.

More and more vegan customers began walking through our doors, and they were looking for desserts that didn’t feel like a compromise.

So my mom, Halimah, got to work.

For nearly two years, she tested, adjusted, baked, and started over, trying to create a vegan cookie that wasn’t simply “good for a vegan cookie,” but a genuinely great cookie.

Eventually, she made one that our customers kept coming back for.

When the restaurant’s lease came to an end, my family saw an opportunity to build on what we had created. The cookies had developed a following of their own, and we knew there was something special worth continuing.

That became Hayah.

Today, we make premium vegan cookies with the same philosophy that started in our family kitchen: plant-based should never mean sacrificing flavor, texture, or indulgence.

No dairy. No eggs. No compromise.

Just really good cookies.

And we’re only getting started.