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 200 wholesale clients in New York.
Director: Gunsel Pehlivan
Director of Photography: Ben Dewey
Editor: Jamie Gordon
Creative Producer: Parisa Kosari
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch, Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Duell Davis
Assistant Camera: Berto Herrara
Production Assistant: Rowmel Findley
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Special Thanks: Anna Gordon and The Good Batch Staff
Filmed on Location at The Good Batch
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
