Good Seed? More Like Great Seed
Tucked away in Kelly Alley off of Fraser Street lies one of State College’s greatest treasures: Good Seed Baking Company. The company has been around for awhile, selling its wares at the farmers’ market and other local institutions. But now the bakery has an address and store to call its own. We sent two of our staffers to try out the gluten free pastries and share their thoughts.
Hailey Rohn: While a frequent visitor of their stand at the Tuesday Farmer’s Market, this was only my second time visiting Good Seed Baking Company. It’s honestly a crime, because with few gluten free options in State College, Good Seed has rocketed to the top of my favorites list. Its selection at this time is unfortunately not very diverse, but it sure makes up for it in deliciousness. I’ve had the scones and their Peach Hand Pie, so this time I chose a Pumpkin Pecan Muffin. It was honestly the best muffin I’ve ever eaten, and after years of flaky, crappy gluten free substitutes, I found myself falling in love with muffins all over again. I also purchased a chocolate chip cookie. Let’s just say that it was way better than any cookie West could produce.
Anna Foley: I’m not normally one for sweeping declarations, but I truly believe that I might be gluten’s number one fan. Seriously. If it has flour, I’m typically a fan. That’s the reason that my sister has dubbed me a carb-i-vore. That’s how much gluten I typically consume.
So you’ll understand why I was hesitant when I entered Good Seed Baking Company. I mean, a whole bakery devoted to pastries without my favorite protein composite? I was not about that.
But when I walked in, I was pleasantly surprised. Not only does the cozy store look like something straight out of Pinterest, but it smells heavenly. They say first impressions are the most important ones, and Good Seed definitely made a good one.
Let’s move on to the most important part — the food. For my breakfast, I selected the lemon poppy seed muffin. Now, I have high expectations for lemon poppy seed muffins, because they’re a staple in my household. I’ll admit, I was weary to try the gluten-free rendition of my favorite type of muffin.
In short, the muffin rocked my socks off. It had the perfect amount of poppy seeds, adding just the right amount of crunch. The lemon flavor almost perfumed the muffin, so it didn’t taste like dish soap in the slightest. And to top it all off, Good Seed added a thin layer of coarsely ground sugar on top.
I also bought a Chai Tea macaron to enjoy later in the day. The macaron definitely had the yummy Chai flavor that I usually only find in my dirty lattes. It was crispy with a smooth buttercream in the middle. I preferred the muffin, but I think that’s because I honestly like muffins better than macarons, with or without gluten.
The pastries didn’t even taste like they were made without the conventional wheat flour. I am both bewildered and entranced by the wizardry of Good Seed Baking Co. I will be back.
Have you been to Good Seed? Let us know what we should try next!
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