Making 14,000 Cookies 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 Want Bon Appétit shirts, hats and more? Still haven’t subscribed to Bon Appétit on YouTube? ►► Want more Bon Appétit in your life? Subscribe to the magazine! 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.