Our Flavor Hall of Fame
Since 2017, Jamie has developed over 40+ recipes and offered rotating, seasonal flavors, partnering with local artisans and farms. Here are some of our favorites.
Since 2017, Jamie has developed over 40+ recipes and offered rotating, seasonal flavors, partnering with local artisans and farms. Here are some of our favorites.
In collaboration with the Truffleist. Using black truffle butter and honey, we baked our granolas for an earthy, savory sweet note, perfect for a salad or cheeseboard.
We baked our rich granola base with ghee and honey, coated with 71% dark chocolate sourced from our Brooklyn friends at Raaka. Then tossed with freeze-dried pomegranate arils for a fruity, luxurious finish.
Inspired by the rolling hills of Tuscany in the fall, we baked an aromatic rosemary and lemon-infused granola, then paired with sweet, crunchy freeze-dried purple grapes.
In partnership with our tea partners at Dona. We baked a delicious, buttery granola base with matcha and dusted a little extra after baking for a vibrant, grassy finish. Paired with diced freeze-dried strawberries for a flavor similar to a matcha strawberry latte.
A winter seasonal, and an incredibly labor-intense flavor to make. We thinly sliced clementines and dehydrated them to create a crunchy chip, then baked our granola with tahini and ghee bring a nutty warmth to counterbalance the brightness of citrus.
What used to be our annual fall seasonal flavor! Another beautifully labor-intensive flavor. We thinly sliced sweet potatoes, soaked them to remove the starch, infused them with honey and cinnamon, then dehydrated them to create crunchy chips. Paired with a buttery granola base and cinnamon—yeah, it was good!
A summer seasonal. We hand-rolled and baked "cornbread crisps", simply made of Farmer Ground stoneground cornmeal, oat flour, ghee, honey, and sea salt. We tossed with our honey/ghee-butter base, dusted with freeze-dried blueberry powder, and tossed with chewy, dried blueberries.
A partnership with Partners Coffee, with proceeds to non-profit City Growers. We used a single origin coffee from Colombia with a creamy flavor profile with notes of peach, fresh cream, and vanilla; the perfect compliment to our ghee and honey base. Then, we sprinkle in some "soil": light and airy crispy quinoa puffs coated in 70% dark chocolate!
Made for Beekman 1802. We needed an elevated granola to pair with their ash-aged goat cheese for the holidays - the natural pairing was dried shallots, paired with sweet honey and ghee.
Made for Beekman 1802, a skincare brand. Inspired by goat milk, a key ingredient in their products, we thought rose and cardamom would be a wonderful pairing. It was as delicious as it was beautiful: vibrant green pistachios, dark green pumpkin seeds from the Finger Lakes, and pink rose petals to finish it off.
Two botanical-inspired flavors for Beekman 1802. We had an aromatic, soothing and calming honey lavender blend, as well as one made with lemon verbena: a botanical ingredient that perfectly complements the butteriness of our granola, adding creaminess and a whole new depth in flavor.
100% profits to frontline workers during COVID in 2020. After hosting a flavor competition with our community, we made the winner's dream flavor! Our interpretation of horchata was our granola baked with puffed rice, Vietnamese cinnamon, a coconut milk dulce de leche, toasted almonds, vanilla bean, and sea salt.
Let us know! We're all ears.
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