Allan Goodstein Discusses Southern Brooklyn, Artisanal Hype & The Rise Of Goody’s Granola
Allan Goodstein doesn’t consider himself a cook — that title he leaves to his father, without whom he says he would have starved — but it was a similar love for his own son that led Allan down the road toward Goody’s Granola.
Zack Goodstein was working in an Upper West Side gym when his dad first became curious about granola, having found a recipe (which he would later tweak) while waiting to pick Zack up after the late shift. Today, Zack is a partner in Goody’s — Allan’s little experiment that’s now sold in nearly 60 stores across the tri-state area.
Recently, Allan took some time out from running Goody’s to discuss the company’s roots, expansion, and future, plus the value of a smile.
Tell us about growing up in Southern Brooklyn.
My mother lives in Sheepshead Bay. I grew up in the Bayview housing development in Canarsie, actually called the Bayview Projects, but we weren’t allowed to call it “the projects” because of the negative intonations. It was actually a great experience!
Why granola?
Good question… never in my wildest dreams did I think I would be manufacturing and selling granola! It happened truly by accident; I just started making it for myself. In the beginning it was like every other granola — good, but hard, dry, and crunchy. I started playing with my formula, and after a year and a half of trial and error I was producing a soft, moist, and chewy granola.
It sounds like you’ve got a unique formula, what with the “soup” and the resulting granola that’s unlike others you’ve tried. What kind of reactions have you gotten from people tasting Goody’s for the first time?
The reaction has been awesome. One of my workers came to one of our outside markets and couldn’t believe the response he was witnessing; he was proud to be a part of Goody’s. To watch people’s faces light up with a huge smile still amazes me. Now, we’re selling at Whole Foods. Not bad, selling Goody’s on Canarsie Pier two and a half years ago, to Whole Foods today.
The northern part of Brooklyn gets a lot of attention for its artisanal food products, but Goody’s seems to be a uniquely Southern Brooklyn version of grub local painstakingly crafted by a tight-knit group–that is to say, artisanal. Do you think there’s an adequate food scene in our area, particularly products made in the same fashion as Goody’s?
Northern Brooklyn has a much different atmosphere than Southern Brooklyn, more like an extention of Manhattan. Crown Heights, Red Hook, Fort Greene, Williamsburg, Dumbo — these neighborhoods have an attidude that is bohemian, raw, and artisan-oriented. Southern Brooklyn feels more like a town on Long Island, which is not a bad thing! What you need here are stores willing to take a risk and showcase food that is made in Brooklyn — it’s endless. Are people in south Brooklyn willing to pay a little more? That is the question, but I believe they would.
What’s next for Goody’s Granola?
For starters, what’s next for Goody’s Granola is to survive. It is not easy developing a product, and we have taken our fair share of bruises, but we are still here. We are coming out with granola cookies as well as new flavors: Amaretto and Coffee. We will be in two more Whole Foods stores, in Columbus Circle and TriBeCa. Goody’s Granola has taken on a life of its own, so who knows where the road will lead? One thing I do know is, my son and I are on an adventure.
Want the latest from Goody’s Granola? By following Allan, Zack, and co on Facebook and Twitter, you can keep an eye out for their next scheduled demos at Whole Foods Brooklyn.