The Good Batch Bakery
Bakery · Clinton Hill
936 Fulton St, Brooklyn, NY 11238
Highlights
Artisanal ice cream sandwiches, cookies, cakes, and sweet treats.
Artisanal ice cream sandwiches, cookies, cakes, and sweet treats.
"One of the longest-running bakeries on this list, The Good Batch started as one of the biggest draws at Smorgasburg for their best-in-class ice cream sandwiches. At their brick & mortar in Clinton Hill, they also serve a wide variety of cookies and other sweets, including a weekend-only counter cake. You need to go Friday through Sunday for a chance to try one of these cakes by the slice, or you can preorder a full cake with four-days notice. Most recently they had a honey-roasted strawberry, ricotta and elderflower slice, with a springy crumb and a soft and just sweet-enough elderflower buttercream frosting." - Mike Chau
"This is a useful spot to grab cookies or cupcakes when you forgot about your coworker/partner/friend’s kid’s birthday—and they have regular, vegan, and gluten free options. The baked goods are, well, good, but the ice cream sandwiches are the main reason to come to The Good Batch. Thanks to some kind of sorcery, they come out of the freezer perfectly tempered every time. Try not to get your heart set on a specific flavor, because they tend to sell out by mid-afternoon, even on weekdays." - carina finn koeppicus
"The Good Batch offers an inventive assortment of cookies with unique flavors, including tahini-chocolate chunk and brown butter salty." - Juliet Izon
"The Good Batch is useful spot to grab cookies or cupcakes when you've forgotten about your coworker/partner/friend’s kid’s birthday. This Market 57 location of the Clinton Hill bakery has regular, vegan, and gluten-free baked goods, but the main reason to come here are their ice cream sandwiches in flavors like Confetti Cake and Brownie Caramel. Thanks to some kind of sorcery, they come out of the freezer perfectly tempered every time. Try not to get your heart set on a specific flavor, because they do tend to sell out by mid-afternoon, even on weekdays." - Carina Finn
"A Brooklyn bakery run by Anna Gordon that favors crowd-pleasing, fruit-forward flavors—particularly citrus—and typically recommends vanilla over chocolate for weddings; Gordon likes adding a bright element such as a lemon curd filling to keep flavors interesting. She emphasizes choosing a moist cake and a frosting you truly enjoy (noting that Swiss or Italian meringue frostings are common at higher-quality bakeries for structural reasons), advises considering the guest mix when adding boozy elements, and suggests offering multiple single-tier cakes in different flavors so guests can sample. She and other bakers interviewed generally don’t recommend keeping and eating a year-old frozen slice." - Bettina Makalintal
