What's In a Name?

When we started out a couple of years ago, we were often asked how we came about our business name - The Good Blondie - this came mainly from people who said they did not know what a blondie was or how it differed from the well-loved brownie. I enjoyed letting folks know then that the first known brownie recipe in a cookbook was actually the recipe for a blondie! Martha Stewart explains it nicely here:

 https://www.marthastewart.com/7616071/brownies-blondies-differences-explained

In essence, while they are both very sweet treats, the difference lies in the type of sugar, the absence/presence of cocoa and brown butter, (or butterscotch) as well as the quantity of flour. Add-ins are similar for both.

Still, we do not produce a regular blondie. We are a gluten-free, oats-based, low-sweetness brand, with a mission to provide alternative baked goods based on our defining values for those who are unable or choose not to consume regular baked goods for various reasons. That is, we are in the business of providing options. We therefore had to configure a different type of blondie. It took months of trial and error, with a small but faithful customer base that validated our mission and kept growing with us.

The name itself came from an acquaintance who works in advertising. She took a bite from a sample she had received, read the ingredient list, closed her eyes for a few seconds as she let the different flavors play around on her tongue, and then declared with a deadpan face: "Good for you, and tastes good too!"

And voila.....that was how The Good Blondie came to be!! Need we add that she said it also made her feel good? 

Thanks for reading..... and thanks for supporting this small business.