Making 28,000 Pastries a Week in a Small Brooklyn Bakery | On The Line | Bon Appétit
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YouTubeBon Appétit
Making 28,000 Pastries a Week in a Small Brooklyn Bakery | On The Line | Bon Appétit
“We make about 13 to 14,000 cookies every week. For wholesale it's about 28,000 items weekly. We can get all of these things done with planning, a great team, and really big mixers.” Bon Appetit spends a day on the line with Brianna Fortiz, pastry chef at The Good Batch in Brooklyn, a small bakery that also operates as a mini factory for ...
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