Baking goodness in Brooklyn since 2010.

The Good Batch Chef Founder Anna Gordon Clinton Hill Brooklyn

Our mission is to enrich lives through small, delicious transactions. Our focus is hearty cookies and baked goods, pastry-forward ice cream sandwiches, and beautiful cakes, crafted with flavor and texture.

The Good batch

Anna Gordon introduced her one-of-a-kind cookies to New York City in 2010 by launching The Good Batch at the Brooklyn Flea. The community flocked to her cookies, and encouraged her to make more cookies, more often, and available in more places. In September 2014, The Good Batch opened its flagship  brick and mortar bakery in Clinton Hill, Brooklyn.

Balanced flavor, texture, and minimal sweetness are the pillars of every recipe Anna and her team creates. The bakery offers a full menu of cookies by the dozen, cakes, breakfast pastries, a full freezer of ice cream sandwiches, and espresso from Counter Culture. We have specialized in creating baked goods for alternative diets, and delight in offering  a variety of scrumptious vegan and gluten-free options. The Good Batch is also proud of its wholesale program, which delivers fresh baked goods to coffee shops, cafes, and fine grocers all over New York City every day. In 2019, The Good Batch launched a retail line of their ice cream sandwiches, which can be found in the freezer section of grocery stores all over NYC.


We are rooted in the core values of Quality, Community,  Accountability, and Continual Improvement.


Anna Gordon

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. Anna has taken multiple courses in dairy and ice cream at Pennsylvania State’s prestigious Department of Food Science. In 2020, Anna was selected to be part of the James Beard Foundation WEL fellowship.


Steve Hartong

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. Steve sits as CFO of The Good Batch, and oversees the wholesale program and company operations.