Before it closed at 6 p.m., Do-Lish had to start turning people away.
The cookie dough bakery, whose dough is made with heat-treated flour and doesn’t contain eggs, saw about 500 customers on its opening day.
Prices range from $4 for a small cup to $9 for a large.
Shortly before closing, however, the bakery — which follows in the trending footsteps of similar bakeries across the country — ran out of cookie dough, said owner Jolie Nantz.
“All of a sudden it went crazy at 1 or 2 o’clock. The line started to go out the door,” she said.
The bakery, located at 1113 W. University Ave., officially opened at 11 a.m. Monday after originally being set to open Friday.
The opening was delayed due to an issue with a county permit, Nantz said.
When Ally Fiore, an 18-year-old UF nursing freshman, arrived around 5 p.m., an hour before close, she expected the store to be busy and was prepared to wait in the roughly 20-minute line.
“The line is a little long, but it’ll be worth it once we get to the front,” she said.
For Josh Silverstone, he wanted to play it safe with his first order, buying a scoop of chocolate chip cookie dough.
The 21-year-old UF finance senior said he’d never been to a cookie dough shop, but he plans to order cookies and cream the next time he visits.
“It’s a lot better than I thought it’d be,” Silverstone said. “It’s just like eating regular cookie dough, but without the guilt.”
Contact Max Chesnes at mchesnes@alligator.org and follow him on Twitter at @chesnesmax
Do-Lish Bakery employee Adriane Campbell hands Caroline Gill, a 22-year-old UF industrial and systems engineering senior, a cup with scoops of double chocolate mocha and peanut butter cookie doughs on its opening day on Monday. The bakery, located at 1113 W. University Ave., sells edible raw cookie dough and other sweets.
