Our granola all starts with the ingredients. We go out of our way to source the best quality ingredients we can find, both near and far. Every ingredient has a story, and we want to be able to share it. While this is much more challenging, we focus on making granola the better way, not the easy way.
baked with grass-fed ghee
We make our ghee from scratch so that we can maintain transparent sourcing and build relationships with local farms. Since the inception of the business, we've sourced cultured butter from Kriemhild Dairy Farms in Hamilton, New York, and have grown our butter network (we are still actively searching for more partners!) across New York, Vermont, and Pennsylvania.
Ghee, a lactose-free clarified butter known for its nutritional properties, gives our granola its signature buttery flavor. High in monounsaturated Omega-3s, vitamins A, D, E, and K, and CLA (conjugated linoleic acid).
New York-grown, heirloom pumpkin seeds.
Most pumpkin seeds are actually imported into the US from China. We use heirloom pumpkin seeds sourced from local farms in upstate New York - these seeds are pretty neat-o! They're larger and darker in color than the usual pumpkin seeds that we see in the market today. Even better, these seeds are dried at low temperatures (140 F) for shelf stability and to preserve the delicate omega-3 fats and phytonutrients.
Pumpkin seeds are loaded with fiber and nutrients like Vitamin E, zinc, copper, manganese, magnesium, and lutein.
We use just the right amount of salt in every recipe to enhance the natural flavors of the ingredients used in our granola. Using the appropriate amount of salt allows us to balance the sweetness, taking care to not add any ingredient in excess. Not only does salt make our granola taste good, but sea salt is filled with plenty of minerals and nutrients that are essential to our body's dietary needs.