Sweet treats, delectable eats
Lindsey Kelly says she’ll do anything to satisfy her sweet tooth.
The St. Burton junior indulged her craving with an Oreo arctic swirl Monday afternoon at Doozies, 1310 E. Pickard Road. She said ice cream is her biggest weakness and prefers it over all other sweets.
“I eat ice cream several times a week,” Kelly said. “I crave it a lot.”
Clyde Dosenberry, who owns Doozies, said the prices at Doozies are more competitive than local businesses such as Cold Stone Creamery, 2330 S. Mission St. and Dairy Queen, 100 S. Mission St.
“We have a bigger variety of products, choices and lower prices,” he said. “We have friendlier service.”
Dubbed Mr. Doozie, Dosenberry said his family-orientated parlor has been in operation for 21 years. He said only 15 to 20 percent of his customers are CMU students.
Kelly, who has been a fond customer of Doozies ever since her freshman year, said convenience may be one reason why some students prefer Cold Stone over other ice cream parlors.
She said lower prices, however, trumps convenience every time.
“I just like the ice cream and the variety they (Doozies) have,” Kelly said. “You can’t really beat the price here.”
Doozies isn’t the only local sweets business with a low student flow.
Dick and Jane Ervin, owners of Max and Emily’s Classic Cheesecakes, 1013 N. Fancher St., started their business 18 years ago, naming the bakery after their two oldest grandchildren. The Mount Pleasant residents said the most popular item they sell is their cheesecake sampler, which is two slices from a variety of flavors.
Jane Ervin said they sell wholesale and retail cheesecakes mostly to the community. Although the student flow is small, she said they have fund-raisers established with many CMU student-affiliated organizations.
“Fund-raising is the biggest for Central,” Jane Ervin said. “We do get some students that come in and buy cakes.”
She said their best-selling item for students is the caramel pecan, which is similar to the turtle cheesecake.
Although cheesecakes may serve a more mature sweet tooth, local breakfast-type bakeries also have a low student flow.
David Wittenbach, owner of Morningstar Bakeshoppe Inc., 1620 S. Mission St., said he thinks the reason why his bakery lacks student customers is because many students’ schedules begin at a time when breakfast is no longer craved. His business has been open for more than 10 years, selling mostly breakfast pastries such as doughnuts, cinnamon rolls, turnovers, breads and special occasion cakes.
“Students don’t wake up early unless they have to go to class,” said Wittenbach, a Shepherd resident. “We get more of the local people in here.”
Along with the problem with schedules, he said another reason for the low student flow is visibility of his business and the competition of other bakeries with bigger names like Tim Hortons, 1004 E. Pickard St.
“We have quite a lot of competition in town,” he said. “Our visibility isn’t as prominent as other businesses on Mission Street.”
Where to indulge your sweet tooth
- Max and Emily’s Classic Cheesecakes, 1013 N. Fancher St.
- Morningstar Bakeshoppe Inc., 1620 Mission St.
- Kilwin’s Chocolates, 2005 S. Mission St.
- Doozies, 1310 E. Pickard Road
Despite high competition and locality among businesses, some sweet tooth shops like Kilwin’s Chocolates, 2005 S. Mission St., have maintained a steady flow of students.
Stanton senior Liz Parker, a cashier at Kilwin’s, said they get the most flow of students for Valentine’s Day, selling mostly chocolate dipped strawberries. She said business, however, has been steady since St. Patrick’s Day.
As break-ups happen around this time of year, Parker said a lot of male students come in telling her stories about wanting to get back together with their ex.
“A lot of guys will come in here and ask for my advice about trying to get back with somebody,” Parker said. “Sometimes they want a couple or a dozen (roses) depending on how bad it is.”
