Megan Beaven | Courtesy of No Baked Cookie Dough

It’s all the rage in Nashville. People will line up down the block to get their hands on eight ounces of pure genius. It’s No Baked Cookie Dough.

Eating raw cookie dough isn’t a new thing, but we all know we shouldn’t do it. Raw eggs can cause salmonella; even uncooked flour can carry diseases. But Megan Beaven’s cookie dough is safe. No eggs. The flour has been cooked. Go ahead, eat the whole tub.

The sweet treat has landed Beaven in several publications in Nashville and on a bunch of local morning shows during which she lets fashionable women taste flavors on TV and coo about the product.

Now she has brought the pop-up concept to her hometown, Louisville. Last week, she set up right outside of Chill Bar on Bardstown Road and sold out pretty quickly. You’ll have another time to check her out on Saturday.

Insider got the skinny on this new, potentially fattening fad straight from the source. Here is the Q&A:

You’re from Louisville. Obviously, people are going to want to know where you went to high school.
It’s so funny, every time I tell someone I’m from Louisville the first thing they say is “Where did you go to high school?” I went to Sacred Heart for my freshman year and then started doing online classes starting sophomore year so that I could finish early.

You moved to Nashville for Belmont University. Why did you stay?
I moved to Nashville specifically for the country music industry and the music business program at Belmont but fell in love with the city after living here. It’s such an exciting place where there is always so much going on. I was lucky to get a job in Nashville after graduating, and I’m lucky now that it’s a great city to start a business in. Expanding the business to Louisville has always been the plan, though.

What kind of job did you have in the music business?
My first experience in the music industry was interning for a record label for a year and a half while I was still in school. After graduating, I got a job in music publishing and had that until I started No Baked. The music industry is an interesting thing to be a part of — definitely not the glamorous life that you would think.

Photo by Wind & Gold Photography

When did you start selling the cookie dough?
I’ve been making eggless cookie dough since my freshmen year of college. For me, cookie dough has always been the best sweet treat that I could eat. I used to make myself single-servings of it and eat it while I was watching TV at night. Eventually, I shared the cookie dough with my family, friends, and fiancé (boyfriend at the time) who all told me that the cookie dough was delicious. At that point, I started making it for any party or pot-luck event I was going to. I knew that people loved it, but I didn’t start selling it until April of this year. I was at a point in my life where I didn’t look forward to going to work.

At that point, I started making it for any party or pot-luck event I was going to. I knew that people loved it, but I didn’t start selling it until April of this year. I was at a point in my life where I didn’t look forward to going to work every day. I wasn’t fond of my job, and I felt like I’d be wasting my life to stay in it.

Once it hit me that I should try to turn the cookie dough thing into my full-time gig, I pretty much dove headfirst into launching No Baked. I marketed the cookie dough to local social media influencers before launching my website where I offered online ordering.

After a week of having the website live, I got my first invitation to set up pop-up shops at events. After that happened, I knew that No Baked would be a success and it has been my full-time passion since. In the past couple of weeks, with the help of my family who is still in Louisville, I was able to launch the pop-up shops in my hometown. Seeing it be such a success in Louisville, the city that I still call home, is so exciting for me.

How far away are you from having a store in Nashville? In Louisville?
I’m hoping to have a store open in Nashville and Louisville by the end of this year. At this point, I’ve found locations in each city that I’m interested in putting the store in. It’s just a matter of negotiation and signing leases that will set the timeframe.

Tell me a little about the product: flavors, sizes, prices
– We offer our three signature flavors (Chocolate Chip Cookie Dough, Confetti Sugar Cookie Dough and Double Chocolate Chip Cookie Dough) at our pop-up stands currently. We are about to start offering our fourth flavor, M&M Cookie Dough, at all of our pop-ups. We sell the cookie dough in tubs (similar to ice cream tubs) and each serving is about 8 ounces of dough for $5.

If you can’t eat it all, you can always take it home with you and put it in the refrigerator or freezer. The cookie dough stays good in the refrigerator for three weeks and in the freezer for three months! Once we have the stores, we will offer a lot more flavors and different scooping options — similar to an ice cream shop!

When are you next popping up in Louisville? 
The next pop-up in Louisville will be this Saturday, August 5. We’ll have our pop-up shop set up at 1124 Bardstown Rd starting at 11 a.m. and staying until we sell out! We’ll have about 600 total tubs of cookie dough.

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