Ingredients:
Preheat oven to 425 degrees. Butter a 9x5x3-inch loaf pan. Combine first 8 ingredients in large bowl. Mix well. Add better, rub in with fingertips until mixture resembles fine meal. Stire in enough buttermilk to form soft dough. Transfer dough to prepared laof pan. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out onto rack. Turn right side up and cool on rack.
]]>Croissants may be my favorite pastry to bake. There are as many steps to the recipe as there are layers in the flaky pastry, but I'm drawn to the methodical technique of making croissants from scratch.
You can find many recipes for croissants, and most will be intimidating. I've used a recipe from Claire Saffitz of the New York Times, and they've always turned out great. She includes a step-by-step video of the recipe process that makes it easy for the home baker to follow. Use my recipe as a reference, but watch her video as you make these croissants. It will make following the steps so much easier!
I've taken her recipe for Pan Au Chocolat and replaced the chocolate with a cinnamon sugar slurry topped with our honey pecan granola. The granola slurry adds the characteristics of a freshly baked sticky bun, combining two great pastries in one!
I recommend starting this recipe on a Friday evening, and baking them for brunch on Sunday. You will enjoy the process of making these croissants as much as you'll love eating them!
Honey Pecan Croissants
Ingredients for the dough (Détrempe):
Ingredients for the Butter Block:
Ingredients for the Granola Slurry
Ingredients for Baking Prep:
Step 1
Twenty-four to 36 hours before serving, start the détrempe: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt and yeast, and stir to combine. Create a well in the center, and pour in the water and milk. Mix on low speed until a tight, smooth dough comes together around the hook, about 5 minutes. Remove the hook and cover the bowl with a damp towel. Set aside for 10 minutes.
Step 2
Reattach the dough hook and turn the mixer on medium-low speed. Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes.
Step 3
Form the dough into a ball and place seam-side down on a lightly floured work surface. Using a sharp knife, cut two deep perpendicular slashes in the dough, forming a “+.” (This will help the dough expand into a square shape as it rises, making it easier to roll out later.) Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1½ times its original size, 45 minutes to 1 hour. Transfer the bowl to the refrigerator and chill for at least 4 hours and up to 12.
Step 4
As the dough chills, make the butter block: Place the sticks of butter side-by-side in the center of a large sheet of parchment paper, then loosely fold all four sides of the parchment over the butter to form a packet. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant ½-inch-thick layer, fusing the sticks and making it pliable. (Don’t worry about the shape at this point.) The parchment may tear. Turn over the packet and unwrap, replacing the parchment with a new sheet if needed. Fold the parchment paper over the butter again, this time making neat, clean folds at right angles (like you’re wrapping a present), forming an 8-inch square. Turn the packet over again and roll the pin across the packet, further flattening the butter into a thin layer that fills the entire packet while forcing out any air pockets. The goal is a level and straight-edged square of butter. Transfer the butter block to the refrigerator.
Step 5
Eighteen hours before serving, remove the dough from the refrigerator, uncover and transfer to a clean work surface. (It will have doubled in size.) Deflate the dough with the heel of your hand. Using the four points that formed where you slashed the dough, stretch the dough outward and flatten into a rough square measuring no more than 8 inches on one side.
Step 6
Place 2 pieces of plastic wrap on the work surface perpendicular to each other, and place the dough on top. Wrap the dough rectangle, maintaining the squared-off edges, then roll your pin over top as you did for the butter, forcing the dough to fill in the plastic and form an 8-inch square with straight sides and right angles. Freeze for 20 minutes.
Step 7
Remove the butter from the refrigerator and the dough from the freezer. Set aside the butter. Unwrap the dough (save the plastic, as you’ll use it again) and place on a lightly floured surface. Roll the dough, dusting with flour if necessary, until 16 inches long, maintaining a width of 8 inches (barely wider than the butter block). With a pastry brush, brush off any flour from the surface of the dough and make sure none sticks to the surface.
Step 8
You’re going to enclose the butter block in the dough and roll them out together. To ensure they do so evenly, they should have the same firmness, with the dough being slightly colder than the butter. The butter should be chilled but able to bend without breaking. If it feels stiff or brittle, let sit at room temperature for a few minutes. Unwrap the butter just so the top is exposed, then use the parchment paper to carefully invert the block in the center of the dough rectangle, ensuring all sides are parallel. Press the butter gently into the dough and peel off the parchment paper. You should have a block of butter with overhanging dough on two opposite sides and a thin border of dough along the other two.
Step 9
Grasp the overhanging dough on one side and bring it over the butter toward the center, then repeat with the other side of the dough, enclosing the butter. You don’t need the dough to overlap, but you want the two sides to meet, so stretch it if necessary, and pinch the dough together along all seams so no butter peeks out anywhere. Lift the whole block and dust a bit of flour underneath, then rotate the dough 90 degrees, so the center seam is oriented vertically.
Step 10
Orient the rolling pin perpendicular to the seam and lightly beat the dough all along the surface to lengthen and flatten. Roll out the dough lengthwise along the seam into a 24-inch-long, ¼-inch-thick narrow slab, lightly dusting underneath and over top with more flour as needed to prevent sticking. Rather than applying pressure downward, try to push the dough toward and away from you with the pin, which will help maintain even layers of dough and butter. Remember to periodically lift the dough and make sure it’s not sticking to the surface, and try your best to maintain straight, parallel sides. (It’s OK if the shorter sides round a bit — you’re going to trim them.)
Step 11
Use a wheel cutter or long, sharp knife to trim the shorter ends, removing excess dough where the butter doesn’t fully extend and squaring off the corners for a very straight-edged, even rectangle of dough. Maintaining the rectangular shape, especially at this stage, will lead to the most consistent and even lamination. If at any point in the process you see air bubbles in the dough while rolling, pierce them with a cake tester or the tip of a paring knife to deflate and proceed.
Step 12
Dust any flour off the dough’s surface. Grasp the short side of the rectangle farther from you and fold it toward the midline of the dough slab, aligning the sides. Press gently so the dough adheres to itself. Repeat with the other side of the dough, leaving an ⅛-inch gap where the ends meet in the middle. Now, fold the entire slab in half crosswise along the gap in the center. You should now have a rectangular packet of dough, called a “book,” that’s four layers thick. This is a “double turn,” and it has now quadrupled the number of layers of butter inside the dough.
Step 13
Wrap the book tightly in the reserved plastic. If it is thicker than about 1½ inches, or if it’s lost some of its rectangularity, roll over the plastic-wrapped dough to flatten it and reshape it. Freeze the book for 15 minutes, then refrigerate for 1 hour.
Step 14
Let the dough sit at room temperature for about 5 minutes. Unwrap and place on a lightly floured surface. Beat the dough and roll out as before (Step 10) into another long, narrow ⅜-inch-thick slab. It should be nice and relaxed, and extend easily. Dust off any excess flour.
Step 15
Fold the dough in thirds like a letter, bringing the top third of the slab down and over the center third, then the bottom third up and over. This is a “simple turn,” tripling the layers. Press gently so the layers adhere. Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour.
Step 16
Let the dough sit at room temperature for about 5 minutes, then unwrap and place on a lightly floured surface. Beat the dough and roll out as before, but into a 15-by-16-inch slab. The dough will start to spring back, but try to get it as close to those dimensions as possible. Brush off any excess flour, wrap tightly in plastic, and slide onto a baking sheet or cutting board. Freeze for 20 minutes, then chill overnight (8 to 12 hours).
Day of Making the Croissants
Step 1
The day of making the croissants, arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the croissants.) Line two rimmed baking sheets with parchment paper and set aside.
Step 2
Make the Slurry: Combine 4 tablespoons of butter, 1 cup of sugar and 1 tablespoon of cinnamon in a measuring glass. Microwave for 1 minute and 30 seconds or until the butter is melted. Remove from microwave and mix together with a fork or spoon. If mixture is to liquid, add more sugar until it because a thick paste.
Step 3
Remove the slab of dough from the refrigerator and let sit for 5 minutes at room temperature. Unwrap (save the plastic for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that’s 16 inches long and 15 inches wide. Dust off any excess flour with a pastry brush.
Step 4
Use a wheel cutter to trim ½ inch of dough from all four sides, straightening and squaring them off, creating a slab that’s 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
Step 5
Working one rectangle at a time, place spread the cinnamon sugar slurry in a thin layer, leaving a thin boarder around the perimeter of each rectangle. Sprinkle the honey pecan granola on top of the slurry and roll until you have a snug spiral.
Step 6
Transfer the croissants to a prepared baking sheet, resting it on the seam. Repeat with the remaining dough, slurry and granola, dividing between the baking sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
Step 7
Open the oven and stick your hand inside — it should be humid but not hot, as the water in the skillet will have cooled. You want the croissants to proof at 70 to 75 degrees. (Any hotter and the butter will melt, leading to a denser pastry.) Gently place the baking sheets inside the oven and let the pastries proof until they’re doubled in size, extremely puffy, and jiggle delicately on the baking sheet, 2 to 2½ hours.
Step 8
Remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
Step 9
In a small bowl, stir the yolk and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each croissant with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
Croissants are best within an hour or two of baking. After that, revive them by warming in a 350-degree oven for 5 to 8 minutes. Keep wrapped airtight at room temperature.
Ingredients:
1. Preheat the oven to 350 degrees Fahrenheit. Generously spray the inside of a 10 or 12-cup Bundt pan with nonstick cooking spray.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, both flours, the brown and granulated sugars, the vanilla and salt on medium speed until the mixture resembles sandy crumbs, 2 to 3 minutes.
3. Scoop out 2/3 cup of this crumb mixture and place it in a large bowl.
4. Place the toffee almond granola in a small bowl and using the back of a 1 cup measuring cup to break the clusters into smaller pieces. Once crushed, add the granola to the crumb mixture in the other bowl.
5. Spring baking powder and baking soda over the remaining crumb mixture in the mixing bowl. Beat on medium speed until combined. Scrape down the sides and bottom of the bowl and beat again for 10 seconds.
6. Spoon half the batter into the prepared pan. Smooth the surface with an offset spatula. Spoon the dry toffee almond/crumb mixture on top of the batter in an even layer, keeping it in the center of the batter, away from the sides of the pan. (If some of the toffee mixture touches the sides, nudge it gently back toward the center as best you can.) Cover with the remaining batter and smooth the top with an offset spatula.
7. Bake, rotating the pan halfway through the baking time, until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Transfer the pan to a wire cooling rack to cool for about 30 minutes. Use a small knife or very small spatula to loosen the sides of the cake from the pan. Turn the cake out onto the rack and let it cool completely. Sift confectioners' sugar over the cake and serve.
]]>After 10 years of Kraft paper bags, we’ve switched to a “Kraft-style” pouch with new and improved material that’s more sustainable and keeps our granola fresher, longer!
Plastics and The Environment
Though our old pouches had a layer of Kraft paper on the outside, they were still made of plastic on the inside. All stand-up pouches you see in stores are made of multiple layers of thin plastic that are glued together to create a food-safe barrier that stands up on the shelf. While the Kraft paper gave our bags an artisanal look, it was actually an unnecessary layer of paper that required more energy and material to produce.
The other challenge that of Kraft paper was that it made our old bags nearly impossible to recycle. While your local municipality won’t recycle stand-up pouches, there are more advanced recycling companies like Terracycle that will. The catch is that they have to be made of full-plastic material.
When a layer of paper is glued to the outside of the pouch it becomes too challenging to separate the plastic material. This means the bag ends up in the landfill rather than being repurposed into recycled goods.
Keepin' it Fresh!
Over the years we’ve been fortunate to grow into 500+ retail stores. This expansion has challenged us to improve our operations to maintain the highest level of quality. Along with being more sustainable, our new pouches have an advanced material that keeps oxygen from entering the bag, allowing the granola to stay fresher longer.
The Kraft paper on our old bags could not be paired with this advanced material, which meant that the paper was compromising the shelf life of our granola. We expect to increase our shelf life of granola by 25--40% with our new packaging.
Solving The Single-Use Plastic Problem
I agree there is too much single-use plastic in the world. The statistic I’ve seen is that less than six percent of plastic waste is actually recycled!
We want to become part of the solution for more sustainable food packaging. We’re working on a way for you to send granola bags back to us for recycling with TerraCycle. In return we’ll reward you with discounts on our website.
We're planning to test this program with a small group of our customers. If you have interest in recycling rewards, please contact us to be part of the pilot program.
To all of our customers, thank you for your continued support of our business. We are incredibly fortunate to be your preferred granola!
- Calvin Virgilio
]]>To stick with the theme, we decided to run this taste test on the same day that Lost Tavern Brewing was launching their Toffee Nut Brown Ale, which is based on our Toffee Almond Clusters! After trying creamy ice cream with crunchy granola, our staff went on down to Lost Tavern to taste some of their new brew. Ladies and gentlemen, the list you’ve been waiting for…
Kicking it off in fifth place, is Milk Bar Cereal Milk Ice Cream
Now I know this isn’t vanilla like the rest of our ice creams being tested, but I couldn’t shake the idea of trying this combination. When I read, “Tastes like the bottom of your cereal bowl.”, as the ice cream is described on the container, I immediately thought, “this will be awesome with some granola”. I was not disappointed to find that this remarkably creamy ice cream was delicious with the Toffee Almond Clusters! If you want to stray from vanilla, this is the ideal combination.
Coming in next at number four, is Bassett’s Vanilla Ice Cream
There really is something about going back to the basics. Bassett’s Vanilla Ice Cream has a perfect, classic taste, which complements our granola in a simple, yet timeless way. Bassett’s ice cream is never too sweet or sugary; this combination left me with a rich, nutty flavor from the granola and an effortlessly memorable bite of vanilla ice cream.
Entering our top three, we have Van Leeuwen Vanilla Bean Ice Cream
At Van Leeuwen, something is considered good if it makes you happy. It’s safe to say that we all considered their ice cream good. Van Leeuwen Vanilla Bean is a bit different than other vanilla bean ice creams. This treat pulls out all of the aspects of a simple flavor that you aren’t expecting to taste, which complements our granola in an exceptional way!
Our runner up is McConnell’s Vanilla Bean Ice Cream
This ice cream brought us east coasters a taste of the west, and it did not disappoint. McConnell’s is known for their wide range of eclectic ice cream flavors, but, after trying a few too many of them, their Vanilla Bean still stood out as my favorite. Adding our granola only made it better… This combination reminded me of strolling along the boardwalk on a hot summer day with a big ice cream cone (coated in granola, of course).
And finally… in first place... we have Nancy’s Fancy Bourbon Vanilla Bean Gelato!
When I saw this gelato in the freezer, I knew I had to try it. Something about bourbon and toffee together struck me as right, and I was not disappointed. This gelato left a flavor that lingered on my tongue while the salty crunch of granola balanced the sweet impeccably. If you’re looking for a full flavor with a bit of a bite to pair with your favorite Granola Factory granola, this is the way to go!
I think that we can all agree, any ice cream is going to taste even better topped with our delectable Toffee Almond Clusters! Do you have any favorite brands or flavors of ice cream that you think would taste delicious with our granola? Let us know in the comments!
]]>A staple at The Granola Factory is using clean ingredients, which aligns with Flanagan’s mission and my personal preference. When training, it is essential to fuel your body with foods that will push you further on your journey. I started running when I was in 7th grade, and for the past 13 years I’ve been able to combine my passions for the sport and cooking, which only continues to grow. I struggled with breakfast, so when I was introduced to The Granola Factory’s products, my life in the kitchen and on the track improved immensely!
With an open mind (and a couple hungry teammates), I prepared breakfasts incorporating granola that satisfied every savory and sweet craving I had. One of my favorite recipes from “Run Fast. Cook Fast. Eat Slow.” is the Sweet Potato Waffles (Or Pancakes- see recipe below). I love to whip up a huge batch and top them with any of the delicious flavors of granola that The Granola Factory has to offer! I have found this to be a great way to pack some vegetables into a sweet treat while carbo-loading after a “long-run Sunday.”
Throughout my time experimenting with running and food, I have found that the easiest and most efficient way to ensure that I am getting what I need from my diet is to eat what I love. This may seem like a broad statement, but by following my intuition and understanding what my body needs, this has become second nature. Putting my body in touch with my mind when it comes to training and fueling, has taught me that proper nutrition is the first step in maintaining an active lifestyle.
A key message in “Run Fast. Cook Fast. Eat Slow.” is that nutritious and clean foods do not have to unobtainable for an on-the-go kind of person. Processed foods are quick and easy, but there are other options like any product from The Granola Factory (hint hint). Shalane and Elyse go above and beyond to provide recipes that are packed with the good stuff while requiring only a short stay in the kitchen. Does the saying “go with your gut” have a different meaning to you now? Trust your instincts; doing what you love while eating what you love certainly sounds like a perfect combination to me.
Sweet Potato Waffles (Or Pancakes) from “Run Fast. Cook Fast. Eat Slow.” by Shalane Flanagan and Elyse Kopecky
Ingredients:
2 cups whole-wheat pastry flour
2 tablespoons coconut sugar (or white sugar)
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon fine sea salt
3 eggs
1 ¼ cups whole milk or unsweetened almond milk
1 cup mashed orange-fleshed sweet potatoes (yams)
4 tablespoons butter, melted
Steps:
1.In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
2.In a separate bowl, whisk together the eggs, milk, sweet potatoes, and butter.
3.Add the wet ingredients to the dry and mix just until combined.
4.To make waffles: Heat a waffle iron and brush with a high-heart oil. Ladle the batter into each waffle slot, being careful not to overfill. Cook until golden brown. Set the waffles aside and continue with the remaining batter.
5.To make pancakes: Add a little extra milk to thin the batter. Heat a large cast-iron pan or griddle over medium-low heat. Add a small amount of high heat oil to the pan and swirl to coat. Spoon the batter into the pan. Cook until bubbles begin to form in the center of the pancakes. Flip the cakes and cook until browned.
6.Store leftovers int eh fridge for up to 1 week or the freezer for up to 3 months. Reheat in the toaster.
]]>Amanda Mills is a Holistic Nutritionist and Wellness Coach. She’s a mom of two and fitness instructor as well! We chatted with her regarding her views on granola and whether it’s healthy.
"I get the question all the time asking whether or not granola is healthy for you and, in short, my answer is always 'it depends.' Unfortunately, a lot of store-bought granolas are made with processed seed oils like canola and soybean oil, tons of added sugar, corn syrup and even artificial colors. So, when it comes to granola, you HAVE to check the ingredients which is why I love Granola Factory's products. They're made with high quality, simple, real ingredients like oats, honey, butter, pecans, cinnamon and salt. The sugar content of their granola is less than most and they offset your glucose spike by including high quality butter, nuts and seeds to increase the fat and protein content.”
How do you enjoy granola?
“I eat granola paired with some high quality, grass-fed Greek yogurt or as a topping on a protein smoothie, this granola is a delicious, healthy breakfast or snack!"
Learn more about Amanda on her blog and give her Instagram a follow for more wellness tips!
Jaclyn Giordano is a Registered Dietician. In asking her the same question, here’s what she had to say…
“Granola can be a healthy alternative to add into your breakfast or snack routine, however, it is important to know the ingredients and to look for quality when choosing the brand. Most granola brands are high in added sugars, saturated fats, and processed ingredients you can hardly pronounce. Granola Factory granola is made with wholesome ingredients. The main ingredient is oats which is a cholesterol-lowering fiber-packed whole grain. Additionally, the granola factory includes nuts in its granola which can provide a small dose of beneficial fat into the diet.
Although most granola is heavily processed, Granola Factory granola contains natural and wholesome ingredients. Granola Factory contains ingredients you can pronounce and have often heard before, it is non-GMO, and is a great nutrient dense granola to have at breakfast or snack meals. Granola Factory granola is a great brand that is lower in sugar, higher in fiber, and provides a ton of nutrient value per bite!”
How do you enjoy granola?
“My favorite way to eat Granola Factory granola is with yogurt and fresh fruit!”
For nutritious recipes and snack ideas, give Jaclyn’s Instagram a follow here.
Julie Sinkovitz is a former division I track athlete at The University of Maryland, and a Sports Dietician with MPH, RD and CSSD certifications. Her response to ‘Is Granola Healthy?’ is similar to that of Amanda and Jaclyn’s.
“Granola can be deceitfully healthy. There are so many brands out there that have lengthy ingredient lists, including things like added sugars, processed ingredients and saturated fats. When kept simple, granola can be a great addition to things like Greek yogurt, cottage cheese and smoothies. When looking at different brands, it’s important to find one with a short list of wholesome ingredients. This is why I love Granola Factory. Their granola is kept simple with things like oats, dried fruits, nuts and cinnamon. The oats give you fiber to keep you full, while the nuts add some heart healthy fats and help to decrease inflammation. Granola Factory granola is my go-to post workout snack.”
How do you enjoy granola?
“I add it to some Greek yogurt or on top of a protein shake for some added crunch. It gives me the perfect protein and carb combo to recover and rebuild my muscles. Sometimes I even eat a handful as a quick carb/pre workout snack!”
In conclusion, it really depends what granola you’re eating. Look for simple and high quality ingredients, not just in granola, but with everything you eat! What is it about our granola that you love? Share your feedback in the comments!
]]>Hemp
Hemp milk stands out amongst other plant-based milks as it has a smooth and nutty flavor. Its creaminess is reminiscent of a glass of dairy milk and pairs well with our Good Vibrations for a satisfying breakfast. It’s made with hulled hemp seeds which are a great source of protein.
Hemp Milk, which has taken popularity in the past few years, is packed with health benefits such as calcium and essential amino acids. It’s loaded with Omega 3 and 6 which regulate blood pressure and inflammatory responses
I tested Pacific Foods Hemp Milk which is widely available and can be found amongst the shelf-stable dairy alternatives.
Oat
Another milk alternative taking the supermarket by storm is Oat Milk. It’s a fan favorite due to its creamy nature and sustainability. Although its typically at a higher price point than other milks, its production leads to 80% less greenhouse gas emissions and uses 60% less energy. Oat milk is also fortified with calcium and vitamin D to promote healthy bones.
I tested Oatly which is one of the first brands to make oat milk. This dairy alternative is also widely available. Other great oat milk brands include Rise and Califia Farms.
Coconut
Coconut milk is typically a lighter and lower calorie milk. It brings out the coconut flakes in our Good Vibrations. Coconut milk has anti-inflammatory and anti-microbial properties which help destroy a wide variety of disease-causing organisms.
I tested SO Delicious Organic Coconut Milk which can be found in most supermarkets and is fortified with important vitamins and minerals.
We’d love to include your favorite dairy milk alternatives in our list. Comment your suggestions below and we’ll give them a try!
]]>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, the power in our building went out . Its lights-out setting was perfectly timed for a “blind” taste test.
We tested a total of 13 yogurts paired with our Original Bethlehem Inn granola and wanted to share our top 5 that you should keep a look out for in the grocery store.
5. Oui Vanilla
Coming in at number 5 is Oui vanilla yogurt by Yoplait. The team enjoyed this French style yogurt with only a few simple ingredients: Grade A Milk, Cane Sugar, Yogurt Cultures and Vanilla Extract. “It wasn’t too thick but was smooth and had a great flavor,” according to Casey, our production manager. Oui also comes in a small glass jar which gives a classy touch and elevates your breakfast experience.
4. Brown Cow Cream Top Vanilla
Brown Cow Cream Top yogurts are made reminiscent of how yogurts used to be made when the cream would rise to the top. Brown Cow yogurt is certainly creamy as it’s made with whole milk. Comments surrounding this yogurt included a lot of, “oh wow!"
Perhaps the most well-known yogurt to our crew and consumers in general is Chobani. Chobani’s Vanilla Yogurt was our third favorite yogurt and here’s why: it’s simple and perfectly sweet. It allows the flavor of the granola to shine through, too! The team also loves this yogurt because of its high protein content of 15 grams per serving.
2. Wallaby Organic Vanilla Bean
Wallaby Vanilla Bean yogurt has been a favorite of mine for as long as I can remember. The packaging describes the yogurt as ‘ridiculously creamy and not too tart’ which is something we can’t say about many other Greek yogurts. Wallaby yogurt is inspired by Australian yogurts and is approved by the Granola Factory team!
Drumroll please…and the winner is….
Cabot Vanilla Bean yogurt is full of flavor and protein packed. Granola Factory co-owner, Calvin, eats this yogurt on a regular basis with our Toffee Almond clusters. “It’s creamy, has the right amount of vanilla and it’s not chalky-tasting like other Greek yogurts,” Calvin said.
Have some other you think the team should try? Feel free to leave comments below on your favorite yogurts to pair with our granola!
]]>Being a family business, we see Granola Factory as an expansion of our family circle. We instill the same values in our team members that we built our family around: kindness, respect, integrity and accountability. Over the past 15 years, we’ve seen these values being more important than any other skill or characteristic a person can have. They result in team members who care about our products and connect with our mission for making quality-driven food that provides fuel and comfort in life.
This real people segment will highlight not only people of Granola Factory, but our customers, friends and suppliers who share our values. We look forward to sharing more about why we value real people in business and in life.
Meet Suzanne Virgilio:
In 1988, Robert and Suzanne Virgilio fulfilled their dreams of opening a bed and breakfast, The Bethlehem Inn. Located in the historic district of Bethlehem, Pa., the couple renovated a 140-year-old home where they raised their three sons.
Soon after opening the B&B, they realized they needed a breakfast to offer their guests, which led to our Original Bethlehem Inn Granola. Suzanne is the reason why the Granola Factory continues to produce delicious, innovative products. Many of the desserts featured in our GF at Home category are recipes from Suzanne’s retail bakery. She’s often in our test kitchen trying out new baked goods and flavor pairings. I asked Suzanne a few questions about the journey that has been The Granola Factory…
Why did you and Bob open a Bed and Breakfast?
“My husband and I always worked in restaurants. I think a lot of people who work in restaurants have the idea they’d like to open their own restaurant. Knowing we wanted to someday have a family and knowing the commitment that comes with owning a restaurant, we realized it probably wasn’t a great idea.
We went to Ireland, a long time ago and stayed in bed and breakfasts. We came home and said ‘ya know, that would be a great thing to do’ because it would give us the opportunity to meet and cook for people, but also be in our own home so that when one day we had children, we could be home with them.”
When you opened the B&B, how did the granola come about?
“Once we opened the bed and breakfast, we realized we would need something to serve to the guests. The idea of granola seemed like a good one because it was easy to serve and a lot of people liked it. At that point I started experimenting with different granola flavors, trying out different recipes, and really it was hit or miss until I came upon something that turned out really good, and that we all liked.
“Ironically, I baked the granola in a 9 x 13 pan, and I would bake it depending upon how many guests we had the next morning. The good thing about it was that when guests would come home in the evening, they would smell the granola baking. It gave off a good ambiance and built some anticipation about what would be served for breakfast the next morning.”
How did you come up with the original Bethlehem Inn granola recipe?
“In hindsight, it was an easy thing to come up with because it was just a matter of what ingredients I had on hand and what I liked. It was the culmination of trial and error and my husband sampling it, and we eventually decided ‘yeah this is a pretty good one.’ We were fortunate because all of our guests agreed with it as well. Many guests asked if they could purchase it – but at that point we weren’t anywhere near that caliber of production…The 9 x 13 pan was the most we did.”
Did you have any culinary training or was baking more of a hobby for you?
“I’ll blame it on the easy bake oven. When I was a child, I loved to cook. I had an aunt I used to bake with. I loved the easy bake oven. Cooking makes people happy. Making things for people is a special gift and I felt fortunate that I had the ability to make things. Over the years when I decided to go to college – I decided I wanted to be a Home Economics teacher. Nowadays it’s called Family and Consumer Science.
“I was really fortunate when I graduated from college. I got a teaching job right away that allowed me to continue on with cooking. It was a really fun subject to teach and I was a big hoarder of food magazines and cookbooks. I could look at the cover of a magazine and tell you what recipes I made from it and what dinner parties the food was served at. Food in general has always been an obsession of mine.”
What’s been your favorite product to come up with?
“It’s hard to pick a favorite. We initially had a retail bakery prior to the takeoff of the granola and some of our most popular items were our scones. We had a lot of varieties of scones and when I had to call on flavors to come up with another granola, I thought back to our most popular scone which was cherry almond. So, I took that flavoring and applied it to a granola, and that’s how we came up with the Cherry Almond Quinoa.
"Bethlehem Bars have been a big hit and people seem to love them so that’s also been a favorite. Although our team might disagree as they are a bit labor intensive. But that’s what artisan baking is all about, not the quick production rather when people take the time to make food, that’s when it tastes the best.”
What has been the most rewarding part of running the Granola Factory?
“I think the most rewarding part has been that we’ve been very blessed with great employees. Your product is only going to be as good as the people that you have making it. We’ve just been so fortunate to have employees that come to work, they’re enthusiastic about what they’re doing and really care about what they’re baking. It’s an extension of our family, which has been really rewarding
What has been the most challenging part of running the Granola Factory?
“The most challenging is coming up with new ideas. Initially, back in the B&B days, it was just about coming up with a good flavor. It was just pure and simple cooking. Certainly, that changes as you get into large production. There are many factors that you have to consider such as food allergies, ingredient costs etc. It’s challenging to hit all the marks and still produce something that tastes good.”
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