the good batch
The Good Batch began with a simple mission: bake pure, not overly sweet, delicious food.
Anna Gordon, the founder and pastry chef of The Good Batch, has a lot of Dutch people in her life, and after years of receiving eager requests for making fresh stroopwafels, she finally did it. And it worked. To get the texture and taste fully saluted by her Dutch counterparts, Anna committed several months, dozens of batches and countless taste testings to create the Classic Stroopwafel. While she was at it, she figured she might as well come up with some of her own variations.
In addition to stroopwafels, Anna has expanded The Good Batch line-up to include a number of unique and highly addictive cookies. Each recipe is carefully crafted to keep the sweetness down and the mouth-watering flavor at a max. During the summer season of Smorgasburg and the Brooklyn Flea, The Good Batch uses these cookies and stroopwafels to handmake ice cream sandwiches.
The Good Batch has been satisfying sweettooths in and around Brooklyn since its first batch of goodness in early 2009. Same mission, same passion, new creations.
the stroopwafel
The stroopwafel is a Dutch spiced waffle cookie with a caramel filling. It dates back to the early 18th century in Gouda, when bakers geniously combined bakery scraps to make a treat that would eventually become the country’s most beloved cookie. The traditional method of enjoying the stroopwafel is to place it over a hot cup of tea or coffee, which heats the caramel. They are also delicious heated up with ice cream, and of course eaten on their own.
Handmaking stroopwafels is a labor of love. The dough is pressed in a special iron, then immediately cut to a perfect circle and carefully split in half for the hot caramel filling. When fresh, the cookie is chewy and aromatic, however they stay delectable for several weeks.
The Good Batch prides itself in being one of the few handmade stroopwafel companies in the United States.