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What’s the first thing that comes to mind to pair with granola? Yogurt? Yes! Here at The Granola Factory, we think we have a pretty good idea as to which are the best yogurts since we’re eating it with our granola on a daily basis…we’re also pretty tough critics.All of us brought in our favorite yogurts to have the ultimate yogurt tasting. We planned on a blind taste test, where we’d individually score each yogurt on a scale of 0 to 5. It just so happened that the morning of the taste-test

Real people are the foundation of our business, and our other values of real ingredients, artisanry and moments are built upon them. We can say we value using real ingredients and artisanal baking methods, but it’s our people who have to exemplify these values in the work they perform and the products they make. Our people must understand the enjoyment our products effect in your life, otherwise quality and consistency could take a backseat to efficiency.Being a family business, we see Gra

In March of 2020, the pandemic was beginning, and everyone was stuck at home in need of good food. To accommodate our customers, we created “Granola Factory at Home,” which was a weekly menu of specialty baked goods and savory fare that could be ordered ahead online and either picked up at our bakery or shipped all over the country. We needed a new cookie to offer with GF at home, so my mother crafted a new shortbread cookie made with salted pecans, pure maple extract, and a whole lot of butter!

Real Ingredients: Sandt’s HoneyAs you know, we use only real, quality ingredients that are familiar and widely available. We source from suppliers who share this commitment to their craft. In most of our granola varieties, we use clover honey sourced locally from Sandt’s Honey in Easton, PA. We had the opportunity to tour the facilities and learn more about the process from the owner, John Torrillo.Sandt’s Honey was founded in 1918 by Floyd Sandt. Floyd and his family managed over

Many of my favorite memories are connected to food. Making 40 blueberry pies with my mother for my wedding reception, celebrating my 21st birthday at Peter Luger steakhouse in Brooklyn, NY, and the outdoor dinners we'd have on vacation in Martha's Vineyard when I was younger. Food can be delicious, but what’s more important is the context it’s enjoyed. The moments we connect to food last so much longer than its effect on our palette.Whether it’s a major life event or an afternoon b