The raw cookie dough craze that has people lining up at DŌ in Manhattan made its way to Long Island thanks to Stew Leonard’s. All five locations part of a group of fresh food stores, including the one in Farmingdale, are now offering scoops of the creamy concoction.
“It’s been buzzing all over the place,” said Beth Leonard, the head of bakery at Stew Leonard’s. “Everybody here was talking about it so we thought we’d give it a try and see what the customers thought.”
Customers are loving the new addition if Leonard’s estimations are an indication. “We sold over 7,000 of them in the first week and a half,” she said. “They’ve literally been lined up waiting for it.”
The raw cookie dough flavor with chocolate chips made its debut in March selling for $3.99 per scoop in a cup or cone and a double at $6.99. A heat-treated flour and pasteurized eggs (a constant in all Stew Leonard’s products) make the dessert safe to devour.
Since the demand is so high, Stew Leonard’s will keep selling the chocolate chip raw cookie dough. And as the warm weather comes around, Leonard predicts some more flavors will be unveiled like oatmeal raisin or chocolate brownie.
Introducing new products to Stew Leonard’s customers is nothing new. Leonard said the crew constantly travels into Manhattan and around the country to get fresh ideas and stay on top of food trends. There’s also a suggestion box at the front of each store so that customers can offer their ideas directly. From croissant cookies to quinoa bread to limited edition chocolate bunny milk for Easter, Stew Leonard’s is constantly cranking up the oven.
“We have the mixers, the cookie machines, the ovens and we bake everything on the premises,” Leonard said. “It’s easy to make a new product and start it right up without having to wait six months. We can do it in a day or two just like at home if you want to try a new recipe for dinner.”