On April 1, beloved Brooklyn bakery The Good Batch opened its first location in Manhattan at Pier 57.
The Good Batch was launched by pastry chef Anna Gordon and her husband, Steve Hartong, in 2010, and it quickly became a popular spot. Four years later, the bakery opened its flagship brick-and-mortar location in Clinton Hill, Brooklyn.
Since then, the bakery has expanded into coffee shops, cafes and grocery stores around the city, now officially planting roots in Manhattan.
The bakery’s Manhattan home is Hudson River Park’s Pier 57, the new food hall from the James Beard Foundation. The food hall showcases the diverse culinary and cultural atmosphere of the city.
Visitors of the new location will not only be met with The Good Batch’s famous soft and chewy cookies, ice cream sandwiches and layer cakes, but they will also get to try new menu items to celebrate the location’s opening.
Alongside the bakery’s classics like Chocolate Chip, Tahini Chocolate Chunk, Brown Butter Salty, Biggie Buttercrunch and Confetti will be the new seasonal Cherry Blossom cookie. It is a brown butter shortbread sandwich cookie with a housemade strawberry-shiso jam filling topped with white chocolate and raspberry-dusted coconut that raises a toast to springtime in New York City.
Also joining the cookie lineup are two vegan cookies: Turmeric Goldie and Trail Mix. Turmeric Goldie is a soft baked sugar cookie with turmeric, while Trail Mix is a loaded cookie with currants, chocolate chips, sunflower seeds and oats.
Rounding out the new menu additions is the Tahini Coffee Caramel Ice Cream Sandwich. It is two almond-tahini macaron cookies with coffee ice cream swirled with sweet coffee caramel and crunchy espresso beans sandwiched inside.
All of these treats will be available from 11 a.m.-8 p.m. daily at The Good Batch in Pier 57 located at 25 11th Ave.
For more information about The Good Batch and its baked goods, visit thegoodbatch.com/.