In place of Silver Spoon Deli shop located 54 Legends Parkway, Eureka, Mo., a new local mom and pop type of shop opened up on Saturday, March 1. The Dough Crazy Cafe recently opened to the public ready to start selling yummy foods. The owners, Danielle and William White, share their previous experience of trying to open up a shop.
“We actually had a business before COVID kind of came through, which was called Dough Crazy Pizzeria. But the sports complex that was supposed to be built up in the Mills Mall never came through. We kind of just waited some years for an opportunity to pop up. And this was so perfect,” White said.
Danielle and William decided to open up The Dough Crazy Cafe in Eureka for personal reasons. They have a background in the town, so they thought it would be better to open a restaurant in Eureka.
“We’ve been here now in Eureka for three years. We live in the subdivision right there, and it’s just again, perfect timing. We were already going to look for something to do with pizzeria. But this being so close, it just kind of fell in our laps and wasn’t an opportunity we were willing to pass up,” White said.
Since Dough Crazy was a fill-in for Silver Spoon, they still wanted to incorporate things that Silver Spoon sold. The Dough Crazy Cafe sells breakfast and lunch sandwiches. Silver Spoon was mainly ice cream but also sold sandwiches, donuts and breakfast sandwiches. Despite the uniqueness of the Dough Crazy Cafe, they still have similar food chains that serve the same foods.
“We still want to base everything around the concept of dough. We know that the previous owners here had offered donuts. We have heard that some of the locals weren’t really loving the prices, at the same time, that was our goal, affordable donuts. We want you to come back and then just keep getting donuts. We offer donuts, breakfast sandwiches, lunch sandwiches as well as offering soup and salad. Then eventually we’ll go work our way back towards pizza,” White said.
William and Danielle wanted their local business to stand out from others. They noticed that there wasn’t a place similar to Dough Crazy Cafe. They are excited to contribute to the community with their family restaurant.
“That’s kind of what sets us apart. I would say maybe Bread Co. might be the only place that has everything in Eureka. There was nothing local here, really. It was like this entire shopping center was filled with local businesses. There’s nothing big conglomerate here. So that was really the biggest the most enticing thing about it. It was that we would be in this place, and Eureka really supports locals. That was one of our main things, is doing something kind of smaller, nothing really too crazy. We didn’t want it to be too corporate either. We didn’t notice until we painted on the color for a long time after we got it on the walls, it’s the Eureka colors. It just ended up working out the way, ” White said.
The Whites are working through all the challenges that come with opening a new business, getting the word out and bringing in new customers.
“Hopefully we will grow to be the number one donut shop in Eureka. So far, donuts seem to be out of donuts and sandwiches. Donuts are still a priority, but getting people to have affordable lunch and dinner options, we’ll probably do some sandwich pop ups and some things like that, especially once the summer hours kind of kick in. We’re running on a morning type brunch thing now, but we know once the baseball fields open up and soccer fields and things like that, there’d be more frequent shoppers. So we’re going to do a couple pop ups, do some different stuff, work with local farmers for produce and some other things like that too,” White said.
White is the business owner of Dough Crazy Cafe, and also a chef. As we wrapped up our interview, White shared additional information that he wanted locals and new customers to know about him.
“I mean, I’m a chef. I’ve been working all over St Louis, wanted to get out of the corporate world, and always wanted to do something local like a mom and pop. I felt like Eureka was a really good spot for that. I’ve been in restaurants for 20 years now, so it’s something that’s near and dear to my heart. I want to work with local farmers and local people, local bakeries, we’re always looking for leads on things like that. We want to let people know we’re open to any constructive criticism. We’re not afraid to change things. We’re not afraid to do seasonal things as well,” White said.
