What is The Good Batch?
Founded in 2010 by pastry chef Anna Gordon, The Good Batch has evolved from its origins at the Brooklyn Flea, specializing in hand-pressed Dutch stroopwafels, into a prominent sweets company. The brand is widely recognized for its popular ice cream sandwiches, a staple at Smorgasburg, which feature Blue Marble ice cream paired with a variety of decadent fillings. Beyond its direct-to-consumer offerings, The Good Batch's signature baked goods are distributed wholesale to over 100 retailers across New York City, including notable establishments like Dig Inn and Union Market. The company expanded its operations in 2014 with the opening of its flagship bakery and production kitchen in Clinton Hill. Its product quality and innovation were further recognized in 2015 when Haagen-Dazs featured The Good Batch's Ginger Molasses Cookie Ice Cream in its Artisan Collection.
How much funding has The Good Batch raised?
The Good Batch has raised a total of $310K across 2 funding rounds:
Debt
$150K
Debt
$160K
Debt (2020): $150K with participation from PPP
Debt (2021): $160K led by PPP
What's next for The Good Batch?
With the recent large-scale, late-stage funding, The Good Batch is poised for significant expansion and strategic initiatives. This capital infusion is expected to fuel further growth in its wholesale distribution network, potentially reaching new markets and increasing its retail footprint. The company may also invest in enhancing its production capabilities and exploring new product development, building on its reputation for high-quality, innovative baked goods and ice cream creations. The strategic nature of this investment suggests a focus on scaling operations and solidifying its market leadership in the competitive dessert industry.
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