It was a hard for me not to hyperventilate while reading an email from the Specialty Food Association last Wednesday:

“Dear Katherine, Congratulations! Your Grey Ghost Bakery Lemon Sugar Cookie is a 2014 sofi Awards finalist for Outstanding Cookie.”

To put things in perspective, the sofi Awards have been around since 1972 and are kind of like the Oscars for specialty foods. The sofi Awards represent culinary innovation across America and around the globe. And our brand new Lemon Sugar Cookie, which has only been out a few weeks, is being recognized as one of four finalists for a sofi Award for Outstanding Cookie!

Now that the finalists have been announced, we have to wait for the Summer Fancy Food Show in New York City. That’s when the gold winners will be determined in a special tasting by more than 200 buyers. Gold winners will be announced June 30 at a red-carpet ceremony hosted by chef Dominique Ansel, inventor of the Cronut, a croissant-doughnut pastry.

Grey Ghost Bakery will exhibit during the show, as well as anxiously await the announcement of the gold winners. But whatever happens, we’re thrilled to be named a finalist. After all, we just debuted the Lemon Sugar Cookie in March at the Charleston Wine+Food Festival to rave reviews from friends and loyal customers who love the new addition!

Our Lemon Sugar Cookie is inspired by a lemon bundt cake my mother used to make. I tried numerous recipe tweaks over several months until I came up with this one. I wanted the ingredients to be fun ... and taste and texture to be uniquely Grey Ghost. What’s unique about this cookie is that it contains candied lemon peel and is topped with pearlized sugar imported from Sweden.  

It's refreshingly light without being overwhelmingly lemony. Not too tart, not too sweet ... well balanced and yummy!

We can’t wait for the Summer Fancy Food Show in New York. Until then, we’ll be filling orders for our new Lemon Sugar Cookie (along with all our other great flavors) as fast as we can bake them!


Katherine Frankstone:

Thanks, Paula!

Oct 20, 2015



Oct 20, 2015

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