Local developer Dave Weckle is building a bomb-making facility in downtown Oxford.

But, the only thing these bombs will be exploding with is flavor.

During the July 24 groundbreaking ceremony for Weckle’s three-building, mixed-use development along E. Burdick, Mill and Stanton streets, it was announced that Evergreens Coffee and Bakeshop will occupy the ground floor of the first building in order to produce and sell more of its signature menu item.

Evergreens, currently located inside Merge Studio and Gallery at 33 Pleasant St., bills itself as “Home of the Bagel Bomb.”

Bagel Bombs are made-from-scratch bagels that are stuffed with an ounce of plain cream cheese and assorted sweet and savory items, including fruit, bacon, jalapenos, scallions, cheese, eggs, ham and sausage.

“They’re about sandwich size,” said Evergreens owner Angie Green, who noted there are “stuffed bagels” made elsewhere in the United States, “but we took a recipe and tweaked it to make it our own.”

Green is working with the Michigan State University Product Center to get everything in place so she can sell her Bagel Bombs in grocery stores, restaurants and other bakeshops.

“We would love for bars to use the savory ones as appetizers,” she said. “A lot of (craft) breweries don’t have food. This would be very easy for them to (serve).”

The MSU Product Center helps Michigan entrepreneurs and businesses develop and launch new product and service ideas in the food, agriculture and bioenergy markets. The program assists with areas such as concept development, business development, market research, feasibility studies, packaging and labeling, nutritional analysis and logistics.

“We’re just business consultants,” said Becky DeYoung, MSU Product Center innovation counselor and extension educator for Oakland County. “We don’t go in there and make Bagel Bombs . . . We’re there for support.”

Currently, Green said she’s up at 4 a.m. on weekdays, personally making about 120 Bagel Bombs per day.

“On the weekends, we make a few more than that,” she said.

But, in order for Green to begin selling Bagel Bombs to a wider audience, she needs to produce and package many more of them, which requires a bigger work space. She also needs to have a kitchen that’s certified by the U.S. Department of Agriculture.

That’s where Weckle’s new development comes in. Evergreens will take over the first floor of the three-story, 60-foot-by-60-foot building that Weckle is constructing at 32 E. Burdick St., next door to Valor Salon.

Once inside this new space, Evergreens will continue to sell and serve coffee and baked goods to the public, as it does now at its current location, but it will also begin producing Bagel Bombs for sale elsewhere.

The second floor of 32 E. Burdick St. is expected to be office space, while the top floor will be a residential condominium consisting of two bedrooms, two bathrooms, an open floor plan and an L-shaped outdoor deck that’s approximately 1,500 square feet and overlooks both E. Burdick and Mill streets.

Weckle’s other buildings will be a 26,700-square-foot, three-story, mixed-use structure at 36 E. Burdick St. and a two-story, 12,000-square-foot building at 19 Stanton St. containing eight or nine residential condos.

Weckle is considering possibly changing his plans for 36 E. Burdick St. and constructing two, three-story, 60-foot-by-60-foot buildings with a pocket park between them, but that would require going back to the planning commission.

Speaking during the groundbreaking ceremony, village President Joe Frost noted he was particularly pleased that Weckle’s development contains housing.

“Residential (space) is a key component (of) any growing downtown and it’s a key component (in) downtown Oxford for the future,” he said.

Weckle’s development has been a long time coming. He first pitched his concept to the Downtown Development Authority board in May 2015.

“There’s been a lot of patience on Dave’s part to get this just right,” Frost said.