By Elizabeth Liberatore / Photos by Awe Collective
Whether you lick off the delicious homemade remnants on the mixing spoon or take a generous bite out of the store-bought stuff, eating raw cookie dough is just a part of the cookie baking process. And while we all know it’s not the healthiest decision in the world, we still do it because it’s that good. Now you can indulge in the ooey gooey goodness that is unbaked cookie dough in a totally safe way thanks to Uptown Plaza’s newest resident, Scoopwell’s Dough Bar.
Brought to life by husband-and-wife team John and Kendra Scheer, Scoopwell’s – which had its grand opening last month – is a whimsical-meets-industrial wonderland full of light and bright colors. Cartoonish machine gears and cogs adorn the space, from the cups to the menu. Let’s just say that the Scheers did Willy Wonka proud.
The owners, who are both originally from New York City, have a quintessential love story. They met as kids, became high school sweethearts and now have four children – two sets of twins to be exact! It was a no-brainer to go into business together, especially since they have a shared passion for cookie dough. After relocating their family to the desert, the Scheers decided to make their cookie dough shop a reality.
“We’re excited to have a business where our kids can grow up,” Kendra says.
“Starting any business is challenging, but we know each other so well that making all of these decisions together was pretty easy,” John adds.
What exactly can you expect from Scoopwell’s? Eleven scratch-made gourmet cookie dough flavors will always be offered, with one or two rotating seasonal flavors. The “Invent Your Own” option allows customers to choose between plain or chocolate dough and dress it up with the shop’s impressive selection of toppings – we’re talking Twix bars, chocolate fudge, toasted marshmallows and more. Fresh-baked cookies, dough to-go and duffles (dough truffles) are also available. Plus, equipped with two dough carts, the Scheers are able to bring their scrumptious doughs to any special event.
The best part? The dough here is made with heat-treated flour and pasteurized eggs, so there is absolutely no risk of E. coli or salmonella. Finally, we all can eat unbaked cookie dough guilt-free!
“The most rewarding part is seeing the joy our dough brings to people. You can’t help but smile when you have a bite,” Kendra says.
Scoopwell’s Dough Bar is open Sunday through Thursday, 11 a.m.-9 p.m. and Friday and Saturday, 11 a.m.-10 p.m. 100 E. Camelback Road, #164, Phoenix; 602.296.5146; www.scoopwellsdoughbar.com.