The cookie dough phenomenon is hitting the Tempe Public Market
Mar 4, 2018, 11:48 AM
(AP Photo/Larry Crowe, File)
PHOENIX — Mothers who bake have long said, “don’t eat the cookie dough!” but one of the hottest trends recently in the food industry has been cookie dough shops.
After years of being told eating cookie dough is gluttonous, overindulgent and unhealthy, restaurateurs like John and Kendra Scheer have had enough and are looking to start their own cookie dough bar.
“It’s not just one type of person who likes cookie dough,” said John Scheer.
The Scheers plan on putting together a pop-up shop at the Tempe Public Market on March 20 from 4 to 8 p.m. before deciding on a permanent location somewhere near the campus of Arizona State in Tempe.
“We’ve looked at a handful of locations but we haven’t signed on any dotted lines yet,” said John Scheer.
The name of the shop will be called Scoopwell’s Dough Bar and the Scheers don’t plan to stop at just one location. They are hoping to open as many as three to five permanent locations in the next two years.
As former investment bankers, the husband and wife team decided a career change would suit them well and fell in love with the novelty of serving a product that has mostly been frowned up by mothers across the world.
From New York to Los Angeles, all types of people can enjoy their rebellious side by indulging in a little cookie dough. The Scheers studied the concept at a cookie dough bar in New York called Cookie DO NYC.
“It was serving students, business professionals, tourists [and] old people,” said John Scheer.
The cookie dough rebels can thank food science for the origination of novelty cookie dough shops.
If the cookie dough is served with raw eggs in it, risks of contracting E. coli or salmonella are high. However, shops have substituted the raw eggs with heat-treated flour to make the product safe.
No longer will daughters and sons have to feel guilty when mom tells you not to eat the cookie dough!