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Crave Cookie Dough signs on at Magers Crossing

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The sweet taste of edible cookie dough is coming to Magers Crossing.

Crave Cookie Dough, an edible cookie dough shop located in downtown Springfield, expects to open the doors to its new south-side location by the end of the summer, said co-owner Dylan Collins. Springfield Business Journal previously reported Collins and business partner Maggie West were eyeing the south side after the completion of the first year of business for their downtown shop.

The business will occupy a 1,380-square-foot space, located at 2100 W. Republic Road, Ste. 128, in the newest addition of Magers Crossing. BP Builders LLC was hired to complete infill work, with design services from H Design Group LLC.

Collins and West signed a five-year lease with Magers Management Co. for undisclosed terms.

“There’s so much housing over there, and it’s a newer direction that everybody’s going,” Collins said.

Arch Watson, listing agent with SVN Rankin Co. LLC, said three tenants, including Collins, have signed on for space in the previously empty 14,000-square-foot building in the last two weeks. He declined to disclose the names of the other tenants.

Collins said the south-side shop will offer the same products as its downtown location, located at 325 E. Walnut St., Ste. 102, in addition to warm cookies made from every dough they carry.

“If we have the dough, we’ll have the cookie,” Collins said.

The edible cookie dough shop has an evolving menu with eight permanent flavors of dough — chocolate chip, brownie batter, salted caramel pretzel and wedding cake, to name a few. Other products include shakes, sandwiches and dough bites. Pet-friendly, vegan and gluten-free doughs are available, as well as CBD-infused cookie dough.

Equipment, including a floor mixer, a commercial-size countertop mixer, standard mixers and an oven, will cost between $25,000 and $30,000, he said. He’s expecting 10 employees to join the new location.

Collins said the owners anticipate sales to outperform what the downtown location produced within the first year. He declined to disclose revenue.

“We think there’ll be more traffic over there,” he said. “We’ll be facing Republic Road, and we think there’ll be a lot more drive-by customers.”

Collins and West also are planing a third location, he said, though he’s unsure if they will pursue an additional Springfield shop before beginning to franchise their business.

Also new to the south side is the Tennessee-based NoBaked Cookie Dough concept. The store opened in April in the Fremont Corners shopping center.

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