Hi Granola Lovers!
Thanks so much for joining me on this adventure! I started baking with my sisters as a kid in Pennsylvania, and I've been hooked ever since. I opened my first baking business over the summers as a teen and still get requests for my chocolate chip cookies. PA is where I developed my lifelong love of homespun recipes and classic American flavors.
My other love is the outdoors. I spent many years skiing and baking in Utah before venturing to the sunny shores of California. In Los Angeles, I attended Le Cordon Bleu and became a pastry chef. Between the physical demands of a baker's life and the Griffith Park trail runs I was doing at the time, I realized I needed a baked good with sustenance. Enter GRANOLA!
If you look at the granolas in the grocery store, they are mainly composed of simple carbs--all oats and sugar. It's been my mission to fill every Bearclaw product with lots of nuts and seeds for good energy and tons of flavor. The abundance of fresh produce and farmers' markets in LA has taught me so much about using the best ingredients. And now that I am a mother of two young kids, I want to feed them snacks with whole ingredients and less refined sugar.
I never planned on dedicating my life to granola, but in hindsight, it makes so much sense. Granola is essentially where a life of baking meets a life of adventure, and I am very happy to share it with you.
Please devour and claw on!