Feed Your Conscience

Key Lime Tart Recipe...from The Greyston Bakery Cookbook!

2010-05-06T06:23:00.000-07:00

Key Lime Tart
Makes one 9" tart, 8-10 servings

If possible, use real key limes, which are sometimes found in markets but can also be ordered online through stores such as Melissa's/World Variety Produce (www.melissas.com). It is also possible to buy bottled key lime juice, but make sure to buy a brand that does not have artificial preservatives added. Otherwise, you're better off substituting regular limes.

FOR THE CRUST
1 1/4 cups graham cracker crumbs
1/4 cup finely chopped almonds
2 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted

FOR THE FILLING
3 eggs, separated
1 (14-ounce) can sweetened condensed milk
2/3 cup fresh lime juice (from about 13 key limes or 6 to 7 regular limes), see note above
1 tablespoon grated lime zest
1/8 teaspoon salt

PREPARE THE CRUST

Position a rack in the center of the oven and preheat the oven to 350° F.

In a food processor, combine the graham cracker crumbs, almonds, sugar, and salt. Add the butter and pulse briefly to combine. Transfer the crumbs to a 9" tart pan with a removable bottom and press the crumbs evenly onto the bottom and sides. (If you don't want your hands to get covered in crumbs, place plastic wrap over the crumbs as you press them into the pan.)

Bake the crust for 10 minutes, or until it begins to darken in color and gives off a rich, nutty scent. Remove the pan from the oven and set it on a wire rack to cool.

PREPARE THE FILLING

In the bowl of an electric mixer, beat the egg yolks until they are thick. Add the condensed milk, lime juice, and lime zest and mix until well combined.

In a clean dry bowl with clean dry beaters, beat the egg whites with the salt on medium-high speed until they hold stiff peaks. In three batches, carefully fold the egg whites into the lime mixture until blended.

Transfer the mixture to the crust and bake for 15 to 20 minutes, or until the filling is barely set.

Note: To get the most juice from the limes, grate the zest from the limes first. Then microwave the limes on high for 30 to 45 seconds to warm them slightly before juicing.

Serving suggestion: Garnish the tart with candied Citrus Slices made with limes and serve slices topped with a dollop of softly whipped cream. To make the whipped cream, you'll need 1 cup of well-chilled heavy cream. Chill a mixing bowl and whisk attachment in the freezer for 15 minutes. Pour the cream into the chilled bowla nd beat on low speed for 40 seconds, or untiul small bubbles form. Gradually increase the mixer speed to high. Continue whipping on high speed until the cream has doubled in volume and forms stiff peaks. Cover the whipped cream and refrigerate for up to 24 hours. If the cream sparates, whisk it by hand untuili s comes back together. If whipping by hand, it helps to have a stainless steel balloon whisk, which has a more bulbous whisk head than a regular whisk.

Chocolate Banana Nut Cake...A Recipe from the Greyston Bakery Cookbook!

2010-04-21T06:25:00.000-07:00

Chocolate Banana Nut Cake
Makes one 10" cake, 10-12 servings

3/4 cup (1 1/2 sticks) unsalted butter
6 ounces semisweet chocolate, finely chopped
1 1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 cup ground walnuts
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
1 tablespoon pure vanilla extract
2 cups lightly mashed (5-6 whole) very ripe bananas
3 eggs, lightly beaten
3/4 cup chopped walnuts

Position a rack in the center ocf the oven and preheat the oven to 350° F. Grease a 10" round cake pan and line the pan bottom with a parchment paper round.

In a saucepan over low heat, melt the butter. Add the chocolate, stirring until completely melted and smooth. Remove the pan from the heat and allow to cool slightly, about 10 minutes.

Meanwhile, in a large bowl, whisk together the flour, sugar, ground walnuts, baking powder, baking soda, and salt to blend thoroughly. Stir in the buttermilk, vanilla, and banana just until combined. Set aside.

Add the eggs to the cooled chocolate mixture and stir until well combined. Stir the chocolate mixture into the banana mixture until well combined.

Pour the batter into the prepared pan. Bake for 25 minutes. Remove the pan from the over and carefully sprinkle the chipped walnuts across the top of the cake. (The cake will still jiggle in the middle.) Return the cake to the oven and bake for 25 minutes longer, or until a wooden skewer inserted near the center comes out clean.

Cool the cake on a wire rack for 15 minutes, then remove the cake from the pan and allow it to cool completely on a wire rack.

Serving suggestion: serve the cake dusted with confectioners' sugar or topped with whipped cream.

Red Velvet Cupcakes...from the Greyston Bakery Cookbook!

2010-04-12T11:05:00.000-07:00

A few times a month, we'll be posting select recipes from the Greyston Bakery Cookbook. This week, we've chosen our delicious Red Velvet Cupcakes. Happy baking and please enjoy!

Red Velvet Cupcakes
Makes 12 Cupcakes

A fun way to serve these cupcakes is to peel the paper liners away from the cupcakes and slice them in half horizontally. spread frosting over the top of the bottom halves, cover with the tops, and frost the tops; you'll have a festive handheld layer cake.

For the Cupcakes
2 1/4 cups unbleached all-purpose flour
1 1/3 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup unsweetened cocoa powder
2 eggs
1 cup buttermilk
1 teaspoon distilled white vinegar
1 cup vegetable oil
2 tablespoons (1 ounce) red food coloring
1 teaspoon pure vanilla extract

For the Frosting
1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
4 cups (about a 1-pound package) confectioners' sugar, sifted
2 teaspoons pure vanilla extract

PREPARE THE CUPCAKES
Position a rack in the center of the oven and preheat the oven to 350° F. Line a 12-cup muffin tin with paper liners and set aside.

In a bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder to blend. Set aside.

In the bowl of an electric mixer set on medium speed, lightly beat the eggs. Add the buttermilk, vinegar, oil, food coloring, and vanilla, beating until well combined. Slowly add the dry ingredients, mixing until combined.

Pour the batter into the prepared muffin cups, filling each cup about two-thirds full. Bake for 25 to 35 minutes, or until a wooden skewer inserted near the center of a cupcake comes out clean. Remove the tin from the over and cool on a wire rack for 10 minutes. Turn the cupcakes out of the tin and place them on the wire rack to cool completely.

PREPARE THE FROSTING
In the bowl of an electric mixer set on medium-high speed, cream the cream cheese and butter. Reduce the speed to low and gradually bea in the confectioners' sugar, until the mixture is fluffy. Beat in the vanilla.

Spread a few spoonfuls of frosting on top of each completely cooled cupcake.

And lastly...eat and enjoy!

The Story of Ben & Jerrys' "Chocolate Fudge Brownie" Ice Cream!

2010-04-08T07:59:00.001-07:00

In the 1980s, Greyston Bakery was but a small operation that specialized in making fine desserts for New York City restaurants. But after founder Bernie Glassman met Ben Cohen & Jerry Greenfield at a Social Venture Network event in Colorado, the tiny social enterprise was given the opportunity to become Ben & Jerry's sole supplier of brownies for ice cream sandwiches!

The very first shipment of these 'thin' ice cream sandwich brownies arrived in Vermont in nearly one piece...but really a handful of very large pieces. The folks at Greyston hadn't given the brownies enough time to cool before packaging them, and as a result, they stuck together in 50 pound blocks of brownie bliss. This proved to be an amazing mistake because rather than dispose of the brownies, the makers of Vermont's finest decided they would crumble the big brownies into small pieces and mix them into chocolate ice cream. The result was delicious, and Chocolate Fudge Brownie ice cream was born. The flavor remains one of the company's best sellers today!

Our relationship with the quirky ice cream makers continues to this day. Greyston Bakery, employing over 50 underprivileged individuals from the Yonkers community, pays its skilled brownie artisans a fair, living wage and donates all of its profits to the Greyston Foundation, a non-profit community development organization whose work supports jobs, childcare, healthcare and housing for the underprivileged. The bakery continues to provide rich, decadent brownies to its quirky friends in Vermont and offers its delicious fudgy treats to consumers under the Do-Goodie name. I guess you could say that together, we’re a batch made in heaven!

Greyston's Beginnings and New York Style Cheesecake!

2010-04-05T12:54:00.000-07:00

The Greyston Bakery opened its doors in 1982 in Riverdale, an affluent section of the Bronx just north of Manhattan. Bernie Glassman, a Brooklyn-born applied mathematician and Zen Buddhism teacher, lived with his students in a nearby house. This house, called the Greyston Mansion, sat on the Hudson River and had been originally built as a summer home for the Dodge family. With Glassman as its leader, the Zen Community of New York (ZCNY) opened the bakery, then just a small cafe, as a way to employ students and provide a place for them to practice mindfulness, hard work, and service, three of the basic tents of Zen Buddhism.

-The Greyston Bakery Cookbook by Sara Kate Gillingham-Ryan
Hope that introduction was enough to whet your palate! Now for a little something to satisfy that appetite...our recipe for a classic New York Cheesecake.

New York Cheesecake

Makes one 9" cake, 10-12 servings

The Greyston Bakery is known for its incredible cheesecake. This version has a graham cracker crumb crust anad both lemon peel and lemon juice, which is known as New York style. Here, we offer both a plain version and one decadently glazed in chocolate ganache.

FOR THE CRUST
2 1/4 cups graham cracker crumbs (from about eighteen 2 1/2" x 5" crackers)
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted

FOR THE FILLING
2 (8-ounce) packages cream cheese, softened to room temperature
1 cup sugar
1/4 teaspoon salt
4 eggs
1/2 cup heavy cream
1 tablespoon grated lemon peel
2 tablespoons freshly squeezed lemon juice

PREPARE THE CRUST
Position a rack in the center of the over and preheat the oven to 350° F.

In a bowl, mix the graham cracker crumbs, sugar, and butter until the crumbs are evenly moistened. Press the mixture on tot he bottom oand two-thirds of the way up the sides of a 9" round springform pan. Bake 10 to 15 minutes, or until the crust begins to deepen in color. Set the pan on a wire rack to cool. Reduce the over temperature to 325° F.

PREPARE THE FILLING AND ASSEMBLE THE CHEESECAKE
In the bowl of an electric mixer, beat the cream cheese on medium speed until fluffy. Gradually beat in the sugar and salt. Add the eggs, one at a time, beating well after each addition. Beat in the cream, lemon peel, and lemon juice. Pour the mixture into the cooled crust.

Place the springform pan in a roasting pan and pour in enough hot water to come halfway up the sides of the springform pan. Bake 1 1/2 hours, or until the filling is puffy and golden on top but still jiggles slightly when gently shaken. Remove the springform pan from the water and cool on a wire rack at least 1 hour, then refrigerate at least 6 hours. Let the cake stand at room temperature for 20 minutes before serving.

The cheesecake will keep, covered and refrigerated, for up to 3 days.

FOR A CHOCOLATE-GLAZED CHEESECAKE
8 ounces good-quality semi-sweet chocolate
1/2 cup water
2 tablespoons corn syrup
1/2 egg, lightly beaten

In a small heavy saucepan, combine the chocolate and water. Set over low heat, stirring constantly until the chocolate is completely melted and the mixture is smooth. Stir in the corn syrup and egg. Allow the mixture to cool slightly, then gently pour it over the cooled cheesecake. Chill for 1 hour, or until the glaze is set.

...then ENJOY! Look forward to more recipes from the Greyston Bakery Cookbook in the coming months.

A Winter Wonderland Canival...

2009-12-15T06:49:00.000-08:00

Greetings all!

Just yesterday, Greyston Bakery held its annual "Holiday Carnival"- and a great time was had by all! The brownie artisans were all invited to have a little fun by participating in a number of different carnival-inspired games at which you could win tickets. These tickets could then be used used in the raffles that were to be held later on in the afternoon. Some of the games were actually thought up by folks right here at the bakery- like the one I've dubbed 'ring the reindeer' shown on the left.

After a while of playing games, it was time to raffle off some goodies. Up for grabs were an iPod Nano, DVD player, and a digital camera, among other things. Every ticket that one placed in a raffle item's bucket would increase his or her chances of winning the item. After 15 or so minutes of deliberation, the carnival-goers decided how they would distribute their tickets, and let the rest up to fate. Unfortunately, not everyone won a raffle prize- but everyone did get a gift from the bakery.

Lastly, some had chosen to participate in a 'secret Santa' before we broke for a nice Holiday lunch! The food was delicious and everyone left the meal with a full belly. I wish it were the Holiday season more often...Remember, just enter BCORP09 at checkout and you get 10% OFF your purchase at our webstore until the New Year!

Enjoy your week,

-The Do-Goodie Family

Top 10 Brownie Facts, National Brownie Day, and the WB!

2009-12-08T07:22:00.000-08:00

Hey folks- how are you? Today is National Brownie Day! In celebration of this little known holiday here in the United States, Greyston Bakery presents to you the Top 10 Brownie Facts to sweeten your day!

The first brownie ever made, like other culinary mishaps (the sandwich, pizza, potato chip) was actually a mistake. The baker didn’t have baking powder and ended up with an unleavened fudgy treat.
The first brownie recipe was found in a Sears, Roebuck & Co. Catalogue in the 1800’s. Sears’ last general merchandise catalogue was published in 1993.
The world’s largest brownie was made in 2001. It weighed in at 3,000 lbs. and was made with 750 lbs. of chocolate chips, 500 lbs. of butter, 850 lbs of sugar, 500 lbs. of flour and 3,500 eggs!
The first brownie made was not actually a brownie at all. It was a tasty treat sweetened with molasses that we now know as a blondie.
The brownie has its roots in America. However, similar bar cookies and squares can be found internationally, including baklava in the Middle East, nanaimo bars from Canada and tray bakes from the UK.
There are two types of brownies: fudgy and cake-like. According to Greyston Bakery research, fudgy tops the preference list of most consumers.
Although its origin may be shrouded in mystery, its name is not, which is clearly derived from its brown color.
Brownie points in modern usage are a hypothetical social currency, which can be accrued by doing good deeds or earning favor in the eyes of another- often one's superior. The origin of the term is unclear.
Although cannabis is the most controversial brownie mix-in, walnut remains the most popular and legal.
Typically served as a dessert, brownies can be enjoyed for breakfast or a mid-afternoon snack!

We were very happy to see that the WB took a fancy to our Top 10 Brownie facts and put together a little piece on Do-Goodie brownies. Check out the video of Do-Goodie being featured on the WPIX Morning Show earlier today!

The SWEET DEAL of the week comes with the purchase of our 24-piece Keepsake box- you get a FREE copy of The Greyston Bakery Cookbook while supplies last! (No code necessary.)

All the best,
The Do-Goodie Family

B Corp's "Season of Giving.."

2009-12-07T07:49:00.000-08:00

It's finally beginning to feel like winter- wouldn't you say? Holiday decorations are popping up everywhere! We here at the Greyston Bakery want to extend a wholehearted thank you to all of our customers and supporters by offering you a 10% discount if you shop with us online. Just enter BCORP09 at checkout. This offer will last through New Years and is part B Corporation's 5-week long "Season of Giving" program- a collaboration between us and 20+ other certified B Corporations (read about what it means to be a B Corporation here) that offers great gifts from good companies...at great prices! You can see what other great B Corporations are offering discounts as well by visiting the Season of Giving web page.

Look for some exciting updates and some exciting news in the coming weeks and as we enter 2010!

-The Do-Goodie Family

Cyber Monday! Free Shipping!

2009-11-30T12:02:00.000-08:00

On my way to the bakery this morning, Bruce Springsteen's Santa Claus Is Coming to Town came on the radio. What a song! A sign that the Holiday season is truly upon us…

As you know, Black Friday is traditionally the biggest shopping day of the year here in the States. But this year, many chose to sleep in the day after Thanksgiving instead of rising with the sun to grab some of those outstanding deals. Not a bad move, considering that people who waited to do some of their early shopping on Cyber Monday (today!) will be able to take advantage of FREE SHIPPING on any orders placed with us between today and December 5^th, 2009 (Saturday.) Just enter MONDAY09 at checkout when you shop at our online store. Nothing wrong with getting your holiday shopping started- or even finished- early!

We hope that your holiday season brings you joy and happiness. After all, it is the season of giving…

-The Do-Goodie Family

P.S.- Look forward to a blog entry about B Corporation’s “Season of Giving” coming soon!

A quick hello from our new CEO Bill Mistretta..!

2009-11-25T11:07:00.000-08:00

Greetings everyone!

WOW......two weeks into my new position with the Greyston Bakery team and time is already flying by! The daily aroma of baked brownies wafts through the air both inside and outside the bakery. The smell of fresh baked brownies always puts a smile on your face. Everyone is busy working the process to insure great tasting perfect brownies every time and all the time. I have enjoyed meting the team and learning about the fantastic mission of the Greyston Foundation. In this time of year where we reflect on the blessings we have I know that I am fortunate to be a member of the Greyston Baking Team!

Happy Turkey day everyone!!

Bill

Let's catch up!

2009-11-24T08:19:00.000-08:00

Greetings, Do-Gooders!

We are just 2 days shy of Thanksgiving- a sure sign that the holiday season is truly upon us. What are all of your plans for Thursday? Any fun traditions your friends & family have? May as well take this opportunity to remind you of our 10% OFF coupon code if you enter TURKEY09 at checkout at our online store (before November 26th, so hurry up!)

Moving on, let's talk about one of the most important holidays of this season: National Brownie Day. In case you haven't heard of this delicious day, it takes place every year on the 8th of December. This National Brownie Day, we'll be heading to Whole Foods' in New York City and Connecticut to serve up some tasty free brownies (and maybe a little Ben & Jerry's ice cream...) to celebrate the day that celebrates our prized dessert form! Look out for more information on our National Brownie Day efforts in the coming week and feel free to reach out with any questions. Updates will be given on Facebook and Twitter! (see Facebook and Twitter...fan and follow us!)

Be well and thanks for supporting Greyston Bakery and the Do-Goodie Family!

COMING SOON: Blog from our new CEO, Bill Mistretta

My Path to Greyston (by Judith Mann)

2009-11-20T08:17:00.001-08:00

2004-Incorporated Celiac Solution, LLC

I was diagnosed with celiac disease in 2003, but as a registered nurse, I was confident I could manage the necessary lifestyle changes. My grocery visit shook that positive attitude. Like others with celiac disease, I discovered it was almost impossible to find food that tasted the way I remembered. It was like eating cardboard or sawdust and many items had a funny after-taste.

My grocery trip led to an extensive investigation of celiac food choices and a long search for gluten-free products. As a zealous home cook, I was determined to find a gluten-free flour to create the breads, pastas and desserts I had savored before my diagnosis.

It wasn’t easy. Gluten is part of the protein that’s found in grains like wheat, barley, rye. Foods like bread, crackers, cereals, and pasta, are on the celiac “can’t eat” list. Gluten is often hidden in secondary processed foods ingredients like modified starches, colorings, and flavorings.

I have been in the Medical field for 28 years and have been a nurse for the past 18. The Main focus of my practice was the operating room until I was diagnosed with celiac disease in 2003. In 2004, one year after struggling with the gluten free life style, I incorporated Celiac Solution, LLC to assist newly diagnosed celiacs with a gentle transition in to a gluten free life style. Now I have embraced my diagnoses and have used my passion of nursing, food and cooking to help people maintain a happy, healthy gluten free lifestyle.

My Sister, Jessica, was visiting when we tested another flour mixture, using a recipe for banana bread popular at her restaurant. We modified the recipe slightly, and that day, we finally produced the desired results. I was excited, because the texture was like I remembered, and it tasted really great.

The bread proved popular at my local celiac support group, and not long after, members urged me to place a gluten-free entry in the Barnstable County Fair. On a hot sticky day in July, with a kitchen that was under construction, I baked the banana bread in a toaster oven, and brought it to the fair. There, I was told there were only a few gluten-free entries, and the bread would be placed in the overall quick bread division.

I thought I was doomed. Instead, I was astounded to learn my gluten-free entry placed second among all “regular” breads.

Because of popular demand, in 2006, we introduced our bakery division. Good JuJu Bakery our continued mission is to provide safe gluten free products with the taste and texture that are baked "just like you remember" available online and through a host of retailers.

Over the past three years we have expanded our line to English muffins, dinner roll, pizza crust, chocolate chip cookies, oatmeal cookies, vanilla & chocolate cupcakes and our continued favorites Award Winning Banana Bread and Banana Nut Muffins.

We had experienced tremendous growth and we were ready to move out of our home based Kitchen, but because banks were not lending we could not secure financing for our expansion. With having exhausted all avenues and with a sad heart we were ready to close the doors.

But because of a good man (Jerry Scavo) that believed in our ideas and our products Good Juju was not closing the door but actually opening a new one. I was then introduced to Julius Walls and Greyston Bakery. I was so happy that our missions paralleled with the ultimate goal of both being to Help People! The name may have changed but Greyston bakery’s Do-Goodie, Gluten Free and I will continue to provide safe gluten free products produced in dedicated gluten free manufacturing with the taste and texture baked just like you remember!

Updates from the bakery..

2009-11-17T07:47:00.000-08:00

Greetings all,

Strange spell of weather we're having, huh? Don't know how to feel about the warmth. It's certainly better than being chilled to the bone, but I wonder what the cause is...

In any case, as you know, we recently launched our Gluten-Free line of baked goods. We are very happy with the warm reception these new cookies, muffins, and banana bread have been getting! Fitting for the outside temperature, wouldn't you say? If you haven't already, check out our brand new Gluten-Free Shop.

On another note, considering the temperature outside, it's amazing Thanksgiving is just over a week away! Can you believe the Holiday season is just around the corner? I'm sure you will all be spending much needed time with all of your loved ones, be it friends or family, as we inch closer to 2010. Even if the weather doesn't maintain this uncharacteristic mildness, we here at the Greyston Bakery hope that you stay warm in the coming weeks. In the next few days we will have blog entries from our resident Gluten-Free guru Judith Mann and our new CEO Bill Mistretta, so look out for that and keep doing good and doing well!

Sincerely,
The Do-Goodie Family

P.S. Drop us a comment if you'd like to be added to our mailing list. A little secret: if you order from our web store before November 26, you can get 10% OFF by using the code TURKEY09.

Greyston Bakery, Inc. – A Certified B Corporation…

2009-11-10T08:13:00.000-08:00

Greetings from Yonkers! Hope everyone is enjoying this beautiful day. I wanted to take a moment to tell you about something that we are very proud of here at Greyston Bakery. As you may already be aware, we are a certified B Corporation. I know what you’re thinking: just what is a B Corporation? Well, a B Corp is a type of corporation that uses the power of business to address social and environmental problems. Our method for addressing social issues is to offer and provide a supportive workplace with opportunity for advancement to all. Our profits contribute to the community development work of the Greyston Foundation (www.GreystonFoundation.org.)

It’s a great feeling to know that we aren’t the only ones using business to drive positive social or environmental change- and even better to know that we are a part of a community with them. Our friends at B Lab- the organization that created the “B Corp”- are always willing to help out and we encourage you to support them.

It has been said that you are the company you keep. We here at Greyston Bakery love being a part of an outstanding community of extraordinary businesses that do good and do well, and whose inspiring missions distinguish their operation from others. To find out more about what it means to be a B Corporation, or to learn about other B Corporations, please visit www.BCorporation.net. Have a great day!

A Greyston Pizza Party (sans Gluten)

2009-11-03T04:35:00.000-08:00

If you’re reading this post, you’re likely aware of Greyston Bakery’s latest culinary endeavor: gluten-free baked goods! We will have a
delicious selection of desert treats available at our online
Gluten-Free Shop any day now—including chocolate chip cookies, oatmeal raisin cookies, banana nut muffins and banana bread (chocolate and vanilla cupcakes coming soon!) Along with these newly launched Do-Goodie treats, we have a few additional products in the gluten-free family of Do-Goodies nearly ready to hit shelves. The one I’d like to tell you about today may not be sweet, but boy is it savory. I’m
talking about our forthcoming gluten-free pizza dough. Some of us here at the bakery were lucky enough to get a tasting of the fine epicurean efforts of our own Gluten-Free Guru Judith Mann (who you may know as Judith of Good JuJu Bakery)— who whipped up a number of personal-sized pizzas for us yesterday. The pizza was fantastic! If I wasn’t told the dough was free of gluten, I would have never guessed it was anything out of the ordinary. The thin crusted pie was delicious- I found myself sneaking a slice every few minutes I could duck away from my desk. Look out for this pizza dough on our web store soon! Take care, now.

Holidays are on their way!

2009-11-02T08:33:00.000-08:00

Ahh, November…a month of transition from beautiful fall foliage into cheery winter serenity. The increasingly cold air hasn’t slowed the brownie artisans here at Greyston Bakery, however. We continue to bake brownies— and now Gluten-Free Do-Goodies— with love and with care. And let me tell you…the new Gluten-Free treats really do taste just like you remember! In this joyous time of year, we are all able to keep ourselves and our hearts warm by spending time with friends and loved ones or sitting next to a warm fire. It’s a time when letting others know how much you care couldn’t be more fitting, and giving couldn’t be timelier.

Well, anticipation of this year’s Holiday season is certainly beginning to mount—it’s just around the corner! In light of this, we folks at the bakery wanted to take a moment to ask what you planned on doing differently during this holiday season. In these troubled economic times, it may very well be that the most thoughtful of gifts are exchanged between friends and loved ones. Giving a gift with sincere meaning cannot be underestimated. Enjoy your week!

Food, for thought...

2009-10-26T10:39:00.000-07:00

Social & Corporate Responsibility is a global concern, whether it is how companies treat their employees or the responsible souring of ingredients. After wrapping up a tour with a group of students from the UK and the discussions we had, it is on my mind more then ever!

The group was truly excited about our double bottom line here at Greyston (social mission & business mission) and told us there has been a real shift in buying among consumers in the UK. We talked about how people actually make decisions on the products that they buy that is beyond price and brand recognition and that more and more people evaluate product ingredients and whether there is an environmental or social tie beyond the product itself.

What entices you to make a purchase? Do you read the back of the packaging? Would you buy a product because it is produced by a socially responsible company?

Autumnal Gluten-Free Baking...

2009-10-14T10:50:00.000-07:00

It’s a cool morning in Yonkers, and the smell of brownies is in the air here at Greyston Bakery. Fall has most definitely arrived- that subtly brisk air has begun to roll in and the leaves are taking this season’s namesake to heart, changing their colors and ambling down unto the ground. Here at 104 Alexander Street, us ‘Do-Gooders’ are busy baking delicious treats! We are excited because in just a matter of weeks our forthcoming Gluten-Free line of Do-Goodie treats will be rolling out on our website!

Why Gluten-Free, do you ask? For a few reasons, one being Celiac disease- a digestive condition has become increasingly present on the American conscience. The disorder, which requires a gluten-free diet, can be very difficult for diagnosed individuals to deal with. Eliminating gluten from one’s diet can be quite a lifestyle change. That said, here at Greyston Bakery, we decided it was time that we offer treats to those who cannot have gluten. So, we got our creative team together and came up with some delicious recipes for chocolate and vanilla cupcakes, chocolate chip cookies, oatmeal raisin cookies, banana bread, and banana nut muffins! And boy, are they delicious…

You can check out pictures of our new line of Gluten-Free products here- and while you’re at it, become a “Fan” of Do-Goodie on Facebook. There, you can stay up to date on all of the latest happenings here at the bakery and be informed of any specials or discounts we may offer!

Last but not least, we want to ask that you feed your conscience, feed your soul, and feed yourself…healthfully and safely. Look for Do-Goodie Gluten-Free products on your grocer’s shelf soon! And reach out to us with any and all of your thoughts if you are so inclined. You can always send us an e-mail at: info@greystonbakery.com!

Summer in Yonkers

2009-07-24T10:25:00.000-07:00

Here at the Bakery, we’re still busy making brownie pieces for Ben and Jerry’s summer ice cream rush. And of course, we’re also baking our delicious Do-Goodie brownies, which you can now find in even more stores. It’s been a relatively rainy summer here in Yonkers. Some of the few people who appreciate this cool, grey weather are Greyston Bakery’s brownie artisans, since it can get pretty hot by our ovens in the summer!

Now that it’s starting to warm up a bit, we’ve picked out a favorite recipe best served cool from our Greyston Bakery Cookbook. You can enjoyit with some (Ben and Jerry’s) ice cream and fresh berries or bring it to a picnic or barbeque, where we guarantee it will be a big hit.

Cheesecake Brownie Bars
Makes 2 dozen
The recipe should be prepared at least six hours in advance to give the cheesecake topping time to set in the refrigerator, but letting it cool overnight works best.

For the Brownie Base
6 ounces good-quality bittersweet chocolate, chopped into 1 inch pieces
½ cup (1 stick) unsalted butter
1 cup + 2 tablespoons sugar
3 eggs
1½ teaspoons pure vanilla extract
½ teaspoon of salt
¾ cup unbleached all-purpose flour

For the Cheesecake Topping
2 (8-ounce) packages cream cheese, softened to room temperature
¾ cup sugar
¼ cup milk
2 eggs
2 teaspoons pure vanilla extract
¼ teaspoon of salt

Prepare the Brownie Base

Position a rack in the center of the oven and preheat the oven to 350 degrees. Grease a 9”x 13” baking pan or heatproof glass dish. Line the pan with parchment paper, leaving about 1” of paper overhanging the two long sides.

In a metal bowl set over a pan of barely simmering water (don’t let the pan touch the water), combine the chocolate and butter. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool slightly.

In the bowl of an electric mixer set on medium speed, beat the sugar and eggs together until thick and pale yellow in color. Beat in the vanilla and salt. Alternately stir in some of the chocolate mixture and the flour, repeating until all of the ingredients are well combined.

Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until the batter starts to set. Remove the pan from the oven and set it on a wire rack to allow it to cool slightly.

Prepare the Cheesecake Topping
While the brownie base is baking, cream the cream cheese and the sugar in the bowl of an electric mixer set on medium-high speed. Reduce the speed to medium and beat in the milk, eggs, vanilla and salt. Using a rubber spatula or the back of a spoon, spread the cheesecake topping in an even layer over the partially baked brownie base.

Return the brownie pan to the oven and bake for 40 to 50 minutes, or until the top is puffed and pale golden in color and a wooden skewer inserted near the center comes out with crumbs adhering to it. Set the pan on a wire rack to cool completely, then refrigerate, covered, for at least six hours or overnight. Remove the brownies from the pan by grasping and lifting the edges of the parchment. Cut into bars.

Enjoy!

This is why I came to Greyston to feed my conscience.

2008-10-06T15:44:00.000-07:00

I started in the business world working for a chocolate manufacturer in the Bed-Stuy section of Brooklyn, New York for 12 years. The chocolate factory was south, by only a few blocks, from where I grew up in the public housing projects. The square block on which I lived was exclusively projects. Our buildings were 20 stories high, with eight apartments per floor. There were at least ten buildings on my block. Using an average of five people per apartment, there were 8,000 people living there. Just north of the chocolate factory is another public housing complex.

Both of these projects were predominantly African-American. At almost any given time of any given day, you could see men and boys hanging out. The unemployment rate was high. The school drop out rate was high. So when we talk about men and boys hanging out, we are talking about substantial numbers in these two complexes. Yet, when you looked at the workers providing services or simply working in the neighborhood, they weren't African-American. There were factories in the neighborhood but most of the employees were not African-American. There were stores in the neighborhood but none of them were owned by African-Americans. There were employees in these stores but very, very few were African-American and none of those were behind the cash register.

I knew a few African-American men who were successful. My father worked as a corrections officer for 33 years, a working man until he retired. My uncle, Furman Walls, was an educator. My maternal grandfather was a Baptist preacher. These men had a powerful impact on my life. But what is missing from this list of men is a businessman, a business leader. I can't recall ever meeting an African-American business leader during my youth. I can't recall ever meeting an African-American leader who owned something other than on rare occasions meeting someone who owned a house.

At the chocolate company where I started out, I asked my boss and the owners to try things like ESL classes, or a softball team or promoting from within. I am not claiming to be the originator of these ideas but I was an advocate. We now know the impact these practices and other employee-sensitive practices can have on a business when done right. But back then, my bosses simply looked at me and asked how much money they would make from these things. Today we have evidence that these types of activities can influence worker productivity through worker satisfaction. But, back then, those practices were seen as “liberal nonsense” by many of the most successful business people. They thought a business should simply drive its people as hard as possible, take as much as possible from its customers, and put as much as possible into the owners' pockets, regardless of the impact on the community, employees or the world. I was an impressionable young man looking up to these successful business people and I said to myself, "They must be right, look at their success. If I am to satisfy my desire to help someone, I should go become a volunteer at my church."

Please understand that these were not heartless men. I know for a fact that the owner and the president gave away significant dollars to charity. But there was no place for that type of thinking within the business. I know they gave people a chance but there was limited room for risk. One of those people they gave a chance to was me. As an African-American male, there were limited opportunities for me in the management of a successful company. This company provided me that opportunity. For that I am eternally grateful. The business training they provided was invaluable. I learned to be a productive business leader while working there. My business training came from within that institution. I didn't get my bachelors degree until 2005 when I was 43 years old and had been president of Greyston Bakery for seven years.

While my business training began at the chocolate company, my leadership and compassion training had begun when I decided I wanted to be a priest. I pursued the priesthood through high school seminary and the middle of sophomore year at college seminary. I wanted to be a priest because I felt the calling to serve my people in general, and through spiritual leadership in particular. I didn't see a black priest until the fifth grade, and that priest traveled from Uganda to visit us. He asked the class who would follow God's call to serve. Right then, I decided I would. I thought that “calling” meant the priesthood. I now know it meant more than the vocation of choice. It means how I lead my life, through the vocation of business that eventually led me to Greyston. I never did become a priest but I have become a minister in the African Methodist Episcopal Zion Church. And between that and Greyston, I know I am doing God’s work.

I am not the same individual who arrived at the Bakery some 13 years ago. I met Greyston in 1992 but didn’t begin working there until 1995. In the three years prior to joining Greyston, I had a shifting of values that led me to be psychologically available to work there. I had left the chocolate company to start my own chocolate business. I called on Greyston while operating that business and doing some consulting for others in marketing and sales. I ended up volunteering to bring its cookies to the White House in 1993. Over the next three years, that value shift occurred. By 1995, I joined the then $2.5 million Greyston Bakery as a consultant in the role of Director of Marketing. Then, in early 1997, I was asked to join the Bakery as Director of Operations. Later that year, I was appointed CEO of the Bakery. I added the position of Vice-President of Greyston Foundation in 2000, and eventually Senior Vice President in 2003. I have been fortunate in that my ascent to President and CEO has coincided with the growth of the business and its increased notoriety.

My work today is a combination of business, priesthood, leader, and advocate. I am not easily described. Beyond my work, I am an active husband, father, son, brother, and uncle. My experiences have developed me into someone who wants to contribute my energies, skills, and efforts towards positive, life-changing impact. My personal mission, which I carry with me everyday reads:

Live my life in integrity, daily growing in my spiritual relationship with God; reading, studying, and meditating on His word and endeavoring to do His will.

Love, attend to and be faithful to my wife, Cheryl. Love and attend to my children, Nicole, Julius and Taylor. Love and honor my Mother and Father. Love my siblings, Denise, Monica, Gerard, Todd, and William. Remember Catherine.

Serve my people with the guidance and wisdom of God. Be sensitive to their needs, wants and desires. Help them grow in spirit and understand all that the world offers.

This is my mission in life. I will keep it in my heart. ["For as he thinketh in his heart, so is he." Proverbs 23:7]

My God-given mission has informed my decision to work in the social enterprise world as opposed to the general business world. My God-given mission influences my decisions of what I will do and what I will not do.