Connie McDonald and Pam Weekes of Levain Bakery were pioneers in the cookie industry. And their journey from owning a neighborhood bakery into running a nationally revered brand would take 30 years. The first inflection point came in 1997, when Amanda Hesser wrote in The New York Times that Levain made "the largest, most divine chocolate chip cookies in Manhattan." Following that, their business grew rapidly, with lines forming around the corner from their original location. In 1998, they launched a website to capitalize on their newfound success, and over the next decade, the mail-order business for Levain cookies grew by 1,600 percent. By the early 2000s, investors began to show interest as well.

Inc. executive editor Diana Ransom recently sat down with Weekes and McDonald to discuss their friendship, their business relationship, their early venture into e-commerce, brand and store expansion, and—perhaps most important—why their cookies weigh in at a hefty six ounces.

Additional research and information:

To read more Inc. coverage about Levain Bakery:Why Levain Bakery’s Co-Founders Let Their Company Rise Slowly 

How Top Entrepreneurs Pick Perfect Store Locations The female founders behind Van Leeuwen Ice Cream, Levain Bakery, and Glowbar share their playbooks for retail expansion.Visit Levain Bakery