bake - October 2017 - 8

new product success stories

Cookie Dough
Consuming raw cookie dough has long been a guilty pleasure

According to industry analyst Technomic's MenuMonitor, cookie

for many, and cookie dough bakeries have figured out how to

dough is seeing a 9 percent year-over-year growth, as food-

make it safe to eat. Business is booming.

service operations of all kinds are looking to ride the wave of
its popularity. As more of these cookie dough establishments

Slightly chilled, raw cookie dough is ready to serve in many dif-

succeed, competitors will likely follow.

ferent forms such as cups, cones, and sandwiches. The product
can be customized with gourmet flavors like salted caramel,

The Mall of America, will soon offer the popular treat, as Dough

peanut butter, birthday cake, Nutella, and much more.

Dough food truck, which hit the streets of Minneapolis in May
2017, has announced that it will be opening a brick-and-mortar

Award-winning baker and pastry chef Christina Tosi, who pro-

location inside Mall of America later this year. Promising to offer

claims a love for eating cookie dough, shares a cookie dough

"cookies by the spoonful," Dough Dough is currently under con-

cookie recipe in which she scoops cookie dough balls on a

struction and will be ready for customers sometime in the fall.

parchment paper-lined baking sheet and bakes for 3-5 minutes
until the edges are golden brown but raw in the middle. Then

A new food cart operating in New York City's Gansevoort

you simply store in the freezer immediately and serve directly

Market is looking to make a lot of dough with its cookie dough

from the cooler.

concept. 2 Dough Boyz, co-founded by former Universal Records executive Matt Maroone, pays tribute to 1990s hip-hop

"Because it is a lot of people's obsession and it's been a se-

music by selling flavors with names that reference the impor-

cret obsession for a long time," says Kristen Tomlan, founder

tant era for the genre. The theme was inspired by Marrone's

of DŌ Cookie Dough Confections in New York City. She has

involvement in the music industry.

been selling 1,500 pounds of cookie dough a day at her
Greenwich Village storefront and hopes to expand both in

The four current hip-hop-themed flavors are Chocolate Chip Hop

New York and online.

Hooray, Confetti to Die (sugar cookie dough with white chocolate
chips and rainbow sprinkles), The World is S'mores (chocolate

"For products that typically contain eggs, we use a pasteurized

chip cookie dough with crushed graham crackers and toasted

egg product, which means there is no chance of salmonella,"

marshmallows), and Nuttin Butter G Thang (chocolate chip cookie

she adds. "We use a heat-treated, ready-to-eat flour. That

dough with M&Ms and whole Reese's peanut butter cups).

means no chance of foodborne illness or the risk that comes
along with eating raw flour products."

The bakery serves its flavors in three sizes: Lil' Wayne ($6), Fat
Joe ($9), and Big Pun ($12), opening from noon to 10 p.m. daily.

The rise of cookie dough bakeries coincides with other spe-

2 Dough Boyz continues the theme by hiring local rappers. "Ev-

cialty sweet shops. Whether it is cupcakes, pies or cookies,

erybody that we hire has to have some kind of musical connec-

customers appreciate a business that focuses on innovative

tion. So far, we're trying to hire rappers only. One of our dudes,

sweet treats.

he just graduated from St. John's," says Maroone.

08 < OCT 2017 | bakemag.com

©BERT FOLSOM - STOCK.ADOBE.COM

Bakeries


http://www.bakemag.com

bake - October 2017

Table of Contents for the Digital Edition of bake - October 2017

bake - October 2017
EDITOR'S NOTE - The Pricing Issue: making it look expensive
Contents
MANAGEMENT - Purchase Drivers
NEW PRODUCT SUCCESS STORIES -- Cookie Dough Bakeries
TECHNICAL CORNER - Geode Cake Design
TECHNICAL CORNER - HOW TO MAKE A GEODE CAKE
PRACTICAL MARKETING - Pop-up Power
PRACTICAL MARKETING - 4 STEPS TO SUCCESS
EQUIPMENT INNOVATIONS - The Right Slicer
FOOD SAFETY - Wheat Flour Education
FEATURE - Profit Strategies
FEATURE - Sweetest bakery in America
CHOCOLATE & DECORATING - Holiday Chocolate Innovations
CAKES - Cupcake Cam Live
SWEET GOODS - Pumpkin Season
BREADS - Bread Bakers Take Global Stage
PASTRIES - All-You-Can-Eat Pie
BEVERAGES - Just the 'Sweet Facts'
FOODSERVICE - Bakery + Coffee = Success
PRODUCT SHOWCASE
CLASSIFIEDS
AD INDEX
FORMULATION OF THE MONTH - Pithivier
bake - October 2017 - bake - October 2017
bake - October 2017 - 2
bake - October 2017 - EDITOR'S NOTE - The Pricing Issue: making it look expensive
bake - October 2017 - 4
bake - October 2017 - Contents
bake - October 2017 - MANAGEMENT - Purchase Drivers
bake - October 2017 - 7
bake - October 2017 - NEW PRODUCT SUCCESS STORIES -- Cookie Dough Bakeries
bake - October 2017 - 9
bake - October 2017 - TECHNICAL CORNER - HOW TO MAKE A GEODE CAKE
bake - October 2017 - 11
bake - October 2017 - PRACTICAL MARKETING - 4 STEPS TO SUCCESS
bake - October 2017 - 13
bake - October 2017 - EQUIPMENT INNOVATIONS - The Right Slicer
bake - October 2017 - 15
bake - October 2017 - FOOD SAFETY - Wheat Flour Education
bake - October 2017 - 17
bake - October 2017 - FEATURE - Profit Strategies
bake - October 2017 - 19
bake - October 2017 - 20
bake - October 2017 - 21
bake - October 2017 - 22
bake - October 2017 - 23
bake - October 2017 - 24
bake - October 2017 - 25
bake - October 2017 - FEATURE - Sweetest bakery in America
bake - October 2017 - 27
bake - October 2017 - 28
bake - October 2017 - 29
bake - October 2017 - CHOCOLATE & DECORATING - Holiday Chocolate Innovations
bake - October 2017 - 31
bake - October 2017 - 32
bake - October 2017 - 33
bake - October 2017 - CAKES - Cupcake Cam Live
bake - October 2017 - 35
bake - October 2017 - SWEET GOODS - Pumpkin Season
bake - October 2017 - 37
bake - October 2017 - BREADS - Bread Bakers Take Global Stage
bake - October 2017 - 39
bake - October 2017 - PASTRIES - All-You-Can-Eat Pie
bake - October 2017 - 41
bake - October 2017 - BEVERAGES - Just the 'Sweet Facts'
bake - October 2017 - FOODSERVICE - Bakery + Coffee = Success
bake - October 2017 - PRODUCT SHOWCASE
bake - October 2017 - 45
bake - October 2017 - CLASSIFIEDS
bake - October 2017 - 47
bake - October 2017 - 48
bake - October 2017 - AD INDEX
bake - October 2017 - FORMULATION OF THE MONTH - Pithivier
bake - October 2017 - 51
bake - October 2017 - 52
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com