Fair and Square
Mark Gonzales makes every crispy rice treat himself, from browned butter to the final wrap.
Written by Tiana Molony
Photography by Doretta Bonner
It’s a “crispy rice treat, the sticky, ooey-gooey square enjoyed by children and adults alike,” says Mark Gonzales, founder of THE GOOD SQUARE, about his creation. And it’s the universal love of this delectable snack that inspires him to keep a “six-pack of them” in his passenger seat, ready to give to the UPS guy, the teacher, or the gardener. “It’s the look on their faces,” he adds, that’s his favorite part. A private chef for the Busch family for more than 25 years, Gonzales started The Good Square somewhat accidentally. It was 2012 when the family wanted a signature sweet for their Folded Hills farmstead. He perfected a recipe, brown butter and all, and wrapped the results like presents. They were an instant hit, with people even from San Luis Obispo calling for him to “hold six of ’em.” Fourteen years later, that popularity has never wavered. You can find a Good Square all over town, from Third Window Brewing to the Santa Barbara Bowl to The Well in Summerland. Gonzales makes everything himself. “I want to stand behind every single square,” he says. @thegoodsquare
