Our mission is to bring joy to the community through delicious, thoughtfully prepared food inspired by our culture, seasons and cravings.
The Good batch
The Good Batch was born in the spring of 2010 when Anna Gordon started selling her hand-pressed stroopwafels at the Brooklyn Flea. Inspiration for this Dutch delicacy came from her then-boyfriend (now husband) Steve, whose family missed their native cookie. Over the years, our product offerings have expanded to include a wide array of baked goods, ice cream sandwiches, cakes, and pastries, and our cookies can be found at fine retailers throughout New York City.
In September 2014, The Good Batch opened its flagship brick and mortar bakery in Clinton Hill, Brooklyn. The space includes a full kitchen where all of our baking is done, as well as a bright and spacious retail cafe in the front where customers can enjoy an array of baked goods, frozen desserts and coffee.
Anna has always loved tinkering in the kitchen, the smell of bakeries, and taking on big projects, so starting her own baking company was a very natural path. Hailing from Silver Spring, MD, Anna moved to New York City in 2006. In pursuit of a creative and delicious pastry career, she enrolled at the Institute of Culinary Education. The Good Batch took shape quickly after graduating.
Steve has been involved with The Good Batch from the very beginning, acting as Anna’s first muse and cookie taste tester long before pastry school. After earning a J.D. from Brooklyn Law School, Steve joined the company full-time in 2013. In addition to managing the company’s finances, markets, and endless other responsibilities, he’s still acting as our cookie muse.