Our Story —
Real chedz.
Real Cooks.
Real Story.
From a small kitchen in Portland to a national award to its next chapter — this is how Chedz earned its place in your pantry.
Real chedz.
01
The Founder
A Portland original, made better.
Chedz didn't start in a boardroom or a flavor lab. It started in Portland, Oregon, where Susan Hall built a crunchy baked cheese snack out of one stubborn belief: real food, made from real ingredients, shouldn't taste like a compromise.
Since 2013, that idea has earned Chedz a national award, a loyal following, and a place in kitchens that take their cheese seriously. Hall Brands LLC — a women- and minority-owned business — has been making every batch the same way since the beginning. No shortcuts. No artificial anything. Just real baked cheese, the way Susan first imagined it.
02
Next Chapter
What changes — and, what doesn't.
Now Chedz is entering its next chapter. We're honored Susan trusted us to carry it forward.
What stays the same: the recipe. The standards. The ingredient list a person could write by hand. Hall Brands continues to make every bag the same way Susan built the brand on.
What's new: more recipes. More kitchens. More meals where Chedz earns its place beside the salt and the olive oil — not as a snack you forget about, but as the ingredient you reach for when you want a real dinner to taste like one.
We're not reinventing Chedz. We're putting it in more of your meals.
— Jason & Maddie
Chapter 03 — Meet the Team
The cooks behind the bag.
Jason Decker was a short order cook at a bar and Grill in East Lansing, where he learned that the difference between a good meal and a memorable one almost always comes down to one or two real ingredients used the right way.
He took that lesson and built Silly Girl’s Kitchen, where home cooks come to find recipes that work on a Tuesday night — not just on a Saturday photo shoot. Maddie Decker runs content and editorial, making sure every recipe and every word that goes out actually serves the cook on the other end.
When Jason first tasted Chedz, he didn't think "snack." He thought finishing crunch on mac and cheese, crust for chicken cutlets, the thing that turns a sad casserole into the dish people actually ask for again.
That's the Chedz we're building forward.
Jason & Maddie Decker
The next chapter of Chedz
Chapter 04 — Real Cooking
This is Chedz in your kitchen.
Not styled. Not staged. Real dishes from Jason's recipe development — using Chedz the way it's meant to be used.
What we promise you.
01
Real chedz. Always.
Real dairy, not "chedz-flavored." The ingredient list reads like one a person would write.
02
No artificial anything.
No dyes. No shelf-stable mystery powders. No flavor labs. If it shouldn't be in your kitchen, it's not in the bag.
03
Recipes from real kitchens.
Every recipe we publish has been tested by working cooks on a Tuesday night — not just styled for a Saturday photo shoot.
04
We answer our own emails.
Small team. Direct line. If you have a question, an idea, or a complaint, it lands with us — not a help desk.
Founders' Edition — preorder open
Welcome to the next chapter of Chedz.
Limited first-run silver pouches. Ships late July. Free shipping. Same Chedz, just earlier.