Show Notes
Today’s guest is Anna Gordon. Anna is a pastry chef and the founder and CEO of The Good Batch Bakery in Brooklyn. Anna started The Good Batch in 2010, selling hand-pressed stroopwafels at the Brooklyn Flea, and later opened her brick-and-mortar bakery in Clinton Hill in 2014. She joins Jessie to talk about discovering her love of baking as a kid, learning through curiosity and experimentation, and growing The Good Batch from a market stand into a beloved Brooklyn bakery.
Anna also walks Jessie through The Good Batch’s signature Goodwich Ice Cream Sandwich, made with oat chocolate chunk cookies, vanilla ice cream, and chocolate ganache. She explains how to create the perfect ice cream sandwich cookie, why the dough gets pressed thin before baking, and how ganache helps hold everything together.
This episode was recorded live at the Cherry Bombe House Podcast Studio, presented by Resident, in New York City’s Meatpacking District.
Thank you to Square and Resident for supporting our show.
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More on Anna: Instagram, The Good Batch More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”
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