By: Ernest Gurulé
How do you spell ‘love?’ For Puebloan Desiree Vigil, you spell it one of two ways; either ‘d-o-g,’ or ‘d-o-g-g-i-e.’ In fact, she loves her three furry friends so much that she decided to begin her dog treat business just for them.
The journey into the dog treat business began as a lark during the dark days of COVID when she was looking for an escape from the trauma of her day job as a respirator therapist and the twelve-hour shifts at Pueblo’s Parkview Medical Center. “During COVID,” she remembered, “it was so hard being short-staffed. Everyone was so short on bathing, equipment, beds and where to put people. It was just pretty crazy,” she said. There was also another reality. “People who didn’t do good were passing…at a very fast pace.”
Her dogs, a Pomeranian named Coco, a Shitzu named Peanut and a Golden Retriever named Dinger, were her anchors from the unpredictable virus. They were also her motivation for creating healthy and tasty treats with ingredients she knew were good for them. Of course, long before she began making dog treats, an annual rite was making each dog something special for its birthday.
When she did begin her business which she admits is still in its infancy, her dogs’ wagging tails and predictable visits to the kitchen when aromas wafted through the house told her everything she needed to know: her treats were a hit. “They’re loving it,” she proudly said.
After scanning the internet for recipes she thought might work, she made her first samples. “I started with a peanut butter bone,” Vigil said. “It’s all natural peanut butter with a little bit of cinnamon and whole wheat flour.” The first treats were sized and shaped in themes. “There are bones, paw prints, sunflowers and butterflies,” she said. They’re also dog-house and dog-paw shaped ones, too. Each shape comes in small, medium and large sizes.
Other shapes to follow will include mini-donuts, minicupcakes and a doggie version of s’mores. The flavors will vary but because animals, not unlike humans, have their own version of a sweet tooth, the soon to come sweet treats will contain unsweetened apple sauce. To replicate the human version of a s’more, Vigil will decorate with white yogurt.
Vigil’s business plan does not include taking the product to a larger and, perhaps, unmanageable scale.
For now, her customers are family, people she knows and others who’ve learned of her doggie desserts via word of mouth. She also has a Facebook page where her products can be seen and ordered.
Vigil has hung on to her job as a respiratory specialist at Parkview, but the tension and trauma of COVID’s earliest days have passed. But she’s still working three twelve-hour shifts each week. But the schedule actually allows her to pursue her side hustle and passion.
Despite the popularity of her doggie delights, her kitchen remains her base of operation. Vigil is quick to add that doing all the baking at home, is perfectly legal. “I got a license through the city of Pueblo and since it’s not human food, it’s OK to make everything at home.” She also vetted her recipes with the state agriculture department to ensure each treat met all health standards.
