Grey Ghost Bakery Founder Katherine Frankstone grew up spending sweet summer days on Pawleys Island, South Carolina. It was there on the front porch of her family’s beach house that Katherine’s grandparents passed down the legend of the Grey Man, a friendly spirit who protected those on the island. Along with Lowcountry lore, family recipes were passed down through generations, leaving Katherine inspired by island days full of folklore and baking, and Grey Ghost Bakery came to be.
Charlestonly: What ingredients are used in Grey Ghost Bakery products?
Katherine Frankstone: We use premium ingredients – good old-fashioned butter, sugar, flour, and eggs. We also use chocolate, ginger, lemon, cranberries, and spices! Our pecans are sourced locally.
C: It’s near impossible to choose a favorite Grey Ghost Bakery flavor! What is your favorite flavor for the holidays?
KF: Cranberry Orange instantly reminds me of the holidays, with Molasses Spice coming in a close second!
C: Can you share one of your favorite holiday traditions?
KF: We leave our Molasses Spice cookies out for Santa on Christmas Eve – word has it that Molasses Spice is Santa’s favorite.
C: What is your go-to Grey Ghost Bakery holiday recipe?
KF: During this busy time of year, Chocolate Espresso Icebox Cake is a simple and delicious recipe to make.
Chocolate Espresso Icebox Cake
Ingredients
- 2 cups heavy cream
- 2 tb sugar
- 1 tsp vanilla
- 1 8oz bag Grey Ghost Bakery Chocolate Espresso cookies
- Chocolate curls or sprinkles
Instructions
- Whip heavy cream with sugar and vanilla until stiff peaks form
- Spread a spoonful of whipped cream between Chocolate Espresso cookies to create a stack
- Lay the stack on its side, on a platter
- Frost with the remaining whipped cream
- Refrigerate for four to six hours
- Garnish with chocolate curls or sprinkles
- Slice at a 45-degree angle to show the chocolate and cream layers
Place your Grey Ghost Bakery order no later than December 18 to receive your cookies by Christmas!
