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  • https://www.eater.com/2017/6/26/15858180/raw-cookie-dough-trend

    When pitching their idea, Schmid and Pacetti claimed their product was the only edible cookie dough on the market made to be eaten as-is. Not anymore: Between new shops, expansions, and menu upgrades, 2017 is set to be the breakout year for edible cookie dough. Dō — based in New York City, where there is a line for everything — certainly garnered a lot of publicity during its January opening, but it wasn’t the only doughy debut of the year. In February, Tart Sweets bakery in Winston-Salem, North Carolina, started selling its dough in “doughwiches” and by the scoop through its cookie dough bar, which is only open Fridays and Saturdays. Earlier this year, Yoyo Berri frozen yogurt shops in Nebraska and South Dakota started offering raw cookie dough to liven up yesterday’s snack craze. And four flavors of the stuff, served with a side of “ice milk,” will be among the newest items featured at this year’s Minnesota State Fair.

    June 26, 2017