How to pronounce “greyston” in English

Greyston's model that we're known for is called open hiring.

Greyston has done, or to understand parts of Gresyton.

Greystone house in the teens of the last of the of the 20th 19th 20th

So Greyston Bakery is actually building on its 30th year, and it is really and truly a heritage model for social enterprise.

at Greyston.

the Greyston's-- had an amazing vision, and they had to overcome naysayers left and right that said, why are you considering this?

And Greyston is a model that is studied in many business schools.

Prior to joining Greyston he launched the first incubator in the country dedicated to organic food production and distribution.

In starting Greyston, Mike, why was it important for you to make sure that you were a B Corp versus any of the other social programs you could have done,

So at Greyston we're a small bakery.

But where Greyston will stand out amongst our peers in social enterprise and leading the way is through more transparency and more

And that's why Greyston is really an interesting place, because we have a product that most people like.

And we brought some cookies from the Greyston Bakery, which has an interesting hiring policy.

It's a big piece of what Greyston is about.

Mike Brady is the President and CEO of Greyston Bakery which is probably one of the awesomest bakeries ever-- That's enough, I think.

Michael served on the board of directors of the Greyston Foundation before being named president of the bakery in January 2012.

And I had the good fortune to come across Greyston, which is 25 minutes north on the MTA, and I said,

So obviously Warby Parker is a very different environment than Greyston.

How do I get people to be aware of Greyston?

And that's my value as the leader of Greyston now, but I don't frankly understand other leaders that

The spiritual part, Greyston as a model, as a not for

But they do say why they hooked up with Greyston, and what's going on.

And they came up with three important themes for Greyston.

and I went to my first concert at the Greystone Ballroom in Detroit, Michigan.

How do you feel, since Greyston's been in business, that the social enterprise landscape has changed?

How have you been able to leverage technology to help promote the history of Greyston and what you're doing now?

can appreciate the challenges of the lifestyle that people that work at Greyston or come through the Greyston system, have to deal with.

One of the things I think that's important to say is when people like Greyston started thinking about this idea 30 years ago, of using business

And this model for Greyston, the model for working with the homeless,

Which, if you went to Greyston, and you walked in, you would feel.

For me, what's happened at Greyston is a proof of that.

But anyway, Bird was playing at Greystone Ballroom, so there was this great wonderful saxophone elderly man

pictures of men, Franz Och and Daniel Greystone] No? Okay, the guy on the left is Franz Och

So the other guy, a guy named Daniel Greystone, he is the main character

We also have with Mike Brady, who is the president and CEO of Greyston.

It was at that point that I said, this is an opportunity for Greyston to take another leadership position.

those are all part of your model and your approach towards the way that you want to run Greyston.

But I don't think there's something quite like Greyston.

Helping people to understand how we do well and why, and what they can do at their own businesses to copy what Greyston has done, or to leverage pieces of what

And it's somewhat self-fulfilling, of course, because then you'll learn about Greyston, and by the way, online you can buy some delicious brownies.

Do you think that being a B Corporation presents unique challenges that non-B Corps don't face, and if so, what are they for Greyston currently?

Because we have a program, which my wife and I started, even with Zen students before bringing it to Greyston,

Rick Bayless: And when it says "medium heat" -- to some people -- I've been with -- I used to teach a lot at the Culinary Institute of America up at Greystone and a lot of professional