pull up a chair.
Sweet Logic is what happens when two families — one in Colorado, one in Alabama — land on the same idea at the same time: the treats we grew up on, made better. Real ingredients, real flavor, a whole lot less sugar.
Alli & Matt, Devin & Hunter
it started in a colorado kitchen.
Sweet Logic began in Alli and Matt Owen’s Colorado kitchen as a love letter to the people they cook for. Matt’s family has a history of cancer and diabetes. Alli spent years working through PCOS. Cutting sugar was the obvious answer — and the hardest one, because nobody wants to be the house without sweet treats.
So Alli did what engineers do: took the cookies and pancakes apart. Hundreds of batches later, the answer was real ingredients, prebiotic plant fiber, and a gluten-free flour blend — without the sugar, fillers, and artificial sweeteners.
Not sweets replaced.
Sweets made better.
Then Matt and Alli did the part most brands skip. They built their own family-run facility in Colorado, so the recipe that leaves the kitchen is the one that lands on your shelf.
two kitchens, the same idea.
Devin has lived with Type 1 diabetes since 2022, and she’s openly shared her journey with her community across social media. For her, managing sugar was never a trend. It was a Tuesday.
In early 2026, Alli sent Devin a note: Sweet Logic was made for people like her. What Alli didn’t know was that Devin and Hunter were already planning to build the same kind of brand — cookies and pancakes Devin could actually eat, and the kids would actually ask for.
Instead of building it twice, we built it together.
Today Devin leads the brand and every recipe passes through her kitchen first. If it doesn’t work for a Type 1 mom, it doesn’t launch. Alli runs the science and the operations. Our kids are the taste testers, and they are VERY picky.
hey y’all, I’m Devin.
I’m a born-and-raised Dothan, Alabama girl, and I still call this little corner of the world home. I married my high school sweetheart, Hunter, and now we’re raising our two babies, Ivey and Brewer, in the same place we grew up.
Growing up, my mama owned a restaurant, so you could say my love for food started early. She’s the reason I fell in love with baking, and some of my sweetest memories are the simplest ones — being in the kitchen, sharing a meal, gathering around the table with the people I love.
There were seasons when money was tight, and breakfast for dinner was a regular thing in our house. But I never knew the difference. To me, it was something to look forward to.
It was comfort. It was home.
When I was diagnosed with Type 1 diabetes, my relationship with food changed. Suddenly the foods I’d always loved came with a little more thought, a little more planning, and a whole lot of carb counting. But I never stopped wanting to enjoy the little things.
When I was pregnant with our son, Brewer, Hunter made me pancakes every single morning. It became our little routine, and somewhere in those slow mornings, an idea started growing. What if we could make the foods we love with ingredients we could feel good about?
I wanted to create something that made sense for our family, but also for the mama trying to make breakfast before school, the person navigating their own health journey, or anyone who simply wants to enjoy something sweet without overthinking it.
And at the center of it all is my faith. I believe God has a purpose for each of us, and sometimes He uses the very things we never would’ve chosen for ourselves to lead us somewhere beautiful.
Some of life’s sweetest moments happen around the table. And there’s always room for one more.
From my table to yours,
pull up a chair.
Fiber cookies and protein pancakes, baked in our own family-run facility in Arvada, Colorado.