German Chocolate Whoopie Pies

Our German Chocolate Whoopie Pie was
featured in Bon Apetit Magazine,
November 2011.


From Granville Sentinel, August 7, 2008

Woman Brings New England Food Favorite to Granville

-Locally produced cake sandwiches overstuffed with cream are a hit

by Evelyn Frolking, Contributing Writer

From childhood exclamations of delight at the sight of a big, soft, fluffy cream-filled cookie in school lunchboxes came the whoopie pie, famous in New England and rooted in Pennsylvania Dutch country. Thanks to Trish Newcomb, a Maine transplant, the whoopie pie has come to Granville.

Newcomb, who grew up in Maine where the confection is a traditional favorite, has brought the legend and her own versions of the recipe to her little cottage bakery, home of the Granville Gourmet Whoopie Pie.

Legend has it that when Pennsylvania Dutch children opened their lunch pails and discovered a large, chocolate cookie and cream-filled confection, they shrieked in delight, as many children might, at the discovery. Whoopie, they exclaimed. From that creative use of leftover cake batter in Amish kitchens, the whoopie pie was born. Its notoriety spread to New England, and the whoopie pie now is a favorite regional confection, Newcomb said.

“They are more like little cakes than cookies,” she said. Round, about three inches in diameter and over-stuffed with fluffy filling, the whoopie pie brings smiles, compliments and sales,” Newcomb said. Traditional whoopie pies are chocolate, but Newcomb is introducing other flavors and experimenting to create her own specialties.

“Lemon-poppyseed is one fravorite,” she said.  She also makes other flavors, such as chocolate chip, a buckeye whoopie with peanut butter filling, Boston cream and black forest cherry. Fillings might be mocha, mint, chocolate or other flavors.

Whoopie pies can be ordered by calling Newcomb at 740-975-4474 or by emailing her at Her web site, is

People like her whoopie pies, she said, “They’re good comfort food.”



Epicurus and the Granville Gourmet Whoopie Pie

My wife and I are from Maine, Vacationland, a place where our most famous crustacean, the lobster, was once used for fertilizer, where the blackfly could reasonably be designated the state bird and where winter sometimes lasts as long as the other three seasons combined. It’s a beautiful place, but we like to get away occasionally. While on our happy sojourns, we like to find delicacies – at least one memorable meal, dessert or treat that we will always recall when remembering a trip. After all, Maine has lobsters and blueberry pies, France has Foie Gras and truffles, and Manhattan has a drink named after it. So, on a recent trip to Ohio, our epicurean spirit had us in quest of, well, the perfect non-health food!

We found what we were looking for as we shuffled through the Farmers Market in the quaint little town of Granville, a place that looks like it should be in a Currier and Ives print and that is home of Granville Gourmet Whoopie Pies. These delights are the creation of Trish Newcomb, a native Mainer as it turns out. If you don’t know what a whoopie pie is, consider biting into a thick, soft, cake-like cookie that has a fluffy cream filing, but not just any thick, soft, cake-like cookie  with just any fluffy cream filing. Remember, we’re epicureans and we have consumed untold numbers of whoopie pies in our lifetimes. The cake, moist and with just the right amount of flavor; and the filling, not dense but slightly airy and not sugary. For those health conscious sorts, there are no artificial flavorings, preservatives or trans fats.

I didn’t realize that whoopie pies had such a contentious origin! Seems as though Maine, Massachusetts, Pennsylvania and Ohio all lay claim to its creation although Pennsylvania is reported to be the whoopie’s mother land. The Amish call them gobs. I like the term ”whoopie pies” better: It just seems to be more taste-bud friendly. Whatever you call them, Granville Gourmet Whoopie Pies come in three sizes: Standard, what I consider the one pie per person whoopie; Minis, for those who just want a taste; and the Party Pie, a three pounder that can accommodate varying numbers of epicures the attendees may b depending on how long the party lasts.

As I finished a Buckeye Whoopie (an Ohio favorite) at the Farmers Market and licked the last of the tasty peanut butter filling off my fingers, I remember thinking, “Millions of people across America are eating mass-produced, cellophane wrapped pastries (no offense to the Twinkie), but not me, I’m eating one of Trish Newcomb’s Granville Gourmet Whoopie Pies.” Epicurus would be proud!

–Don Poulin