Baked greens

Monica Green explains how The Green’s Bakery came to be and shares her chocolate chip cookie recipe with Extract.

Monica Green of The Green’s Bakery started making infused edibles in 2018. | Photo Alexa Ace

Years before she began calling herself “The Green Queen” and founded the bakery that bears her name, Monica Green perfected her barbeque recipes.

Green has owned Gary Glenn’s BBQ in southeast Oklahoma City since 2011. But she started working on her “vegetation”-based recipes last year.

“I knew that I wanted to cook, and I knew that edibles are a big hit just from being in other states,” Green said. “And I knew that edibles are a different delivery method for people to take other than smoking because some people have problems smoking because of the cough and just because they don’t like to smoke period. So I wanted to find a different way to help people get their medicine.”

She began working on her sugary recipes last summer, applied for her processor license on Aug. 25 and was approved a few weeks after that.

She opened the doors of The Green’s Bakery on Oct. 27.

“We were the third one in the state,” Green said. “Two other dispensaries opened a day before us. We didn’t have a whole lot of product or a whole lot of this and that, but boy, was it a nightmare. We just had some basic brownies and rice crispy treats in different flavors and some gummies, and we’ve expanded our menu to add hard candy, suckers, cookies, and then we also process THC/CBD-infused female products, such as bath bombs and soaps. And our Cannagasm, of course. That’s one of our top sellers.”

Green said consistency has been the biggest challenge in transitioning from traditional baking into creating edibles.

“You bake a brownie the same time every time, you know?” she said. “You get the same recipe, but you just want to make sure that you’re very precise and consistent with your measuring when you’re using your cannabis, that you have the same strain consistently with the same THC percentage in it. And if you don’t have the same percentage, you have to adjust to make it consistent.”

The biggest seller is the double-dose brownie, Green said. The brownie has long been a mainstay of cannabis baking and is considered the original edible.

“I was an ’80s pot smoker, so we did brownies back then,” she said. “There wasn’t a whole lot of other choices. It’s just everyone did brownies; it’s what you did.”

But after spending years outside the cannabis world, she found out that things are not quite the same as they were back then.

“Times have changed,” Green said. “We now have indicas, sativas, hybrids, different THC content, feminized clones, seeds, no seeds, terpenes. It’s a whole new ballgame than it was back in the day. I had to learn to learn a lot. I thought I knew a little bit about pot; I knew nothing.”

Green uses hybrid strains for her baked goods.

“It’s just a happy middle place, a 50/50 hybrid,” Green said. “Upon request, we have made special batches for people, for other dispensaries. … If they want a specific batch or a specific strain of weed and we don’t have it, they’ll provide us the weed — we’ll purchase it from them — and then we’ll process it into the edibles that they want.”

That is made possible because The Green’s Bakery is a licensed dispensary as well as a processor. Since different patients have different ailments that they are treating with cannabis, Green is happy to accommodate their needs.

The concept has been successful enough that the second Green’s Bakery just opened in Crescent. Green is still scouting a third location.

“People need their medicine, and somebody has to be a pioneer in the industry,” she said. “No risk, no reward. I’ve got to do it for the patients, and people are apprehensive and we have to erase the stigma of it. It’s been around for a gazillion years, so the time is now. This is the Industrial Revolution of the marijuana industry.”

Visit facebook.com/greensbakery.



Chocolate Chip Cookies

Ingredients

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 cup (2 sticks) cannabutter

1/2 tablespoon salt

1/4 teaspoon ground cinnamon

3/4 cup packed brown sugar

2 teaspoons vanilla extract

1 vanilla bean, scraped

2 large eggs

3 cups semi-sweet chocolate chips

 

Directions

Preheat the oven to 350 degrees Fahrenheit.

Combine the flour, baking soda, salt and cinnamon in a mixing bowl.

Combine the butter, sugars, vanilla extract and vanilla bean in a separate mixing bowl.

Add the eggs in a separate bowl and beat them until they are fluffy.

Combine all mixtures and add the semi-sweet chocolate chips.

Use a scooper to turn the dough into balls and drop them on the cookie sheet.

Bake the cookies for 16-18 minutes, until they are golden brown.

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