House-Made Granola - 2 Pack
90%Read ReviewsShips to U.S. & Canada
Some restrictions applyBakeshop’s granola is a delicious mixture of oats, flax seed, black and white sesame seeds, poppy seeds, sunflower seeds, and pepitas tossed with honey and baked. Dark raisins are tossed in post-bake. Described as “a marvel of dark crunch that reminds me of what granola would taste like if it was fried” by @karenbrooks.pdx for @pomomagazine, it’s great by the handful, with your favorite milk, layered in a yogurt parfait, and with fall fruits like sliced pears, caramelized apples, and fresh grapes.
After spending time as a pastry chef at renowned Los Angeles restaurants Spago and Campanile, Kim Boyce opened Bakeshop in Portland, Oregon, in 2011. Bakeshop features high-end European-style pastries, and it’s renowned as one of Portland’s best bakeries. Boyce began experimenting with whole-grain flours, and found they brought so much more flavor, texture, and color to the plate. It was a life-changing epiphany, one that’s made her a three-time James Beard Award semifinalist for Outstanding Baker and a winner for her cookbook, Good to the Grain.
This package includes two 1 lb bags of granola.
- Items ship without coolant and arrive ready to enjoy
- Baked Goods may be stored at room temperature for up to 2 days and frozen up to 1 month.
- It is not recommended to store in the fridge
Raisins, Oats, Flax Seed, Black and White Sesame Seeds, Poppy Seeds, Sunflower Seeds, Pepitas, Brown Sugar, Salt, and Honey.
Made in a facility that contains nuts
Craveworthy Cookies & More From a James Beard Winning Chef
Craveworthy Cookies & More From a James Beard Winning Chef
After spending time as a pastry chef at renowned Los Angeles restaurants Spago and Campanile, Kim Boyce moved to Portland, Oregon, and opened Bakeshop in 2011. Bakeshop is an artisanal bakery featuring a collection of high-end European-style pastries with a focus on whole grains and locally-sourced products, and it’s renowned as one of Portland’s very best bakeries.
Determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love, Boyce began experimenting with whole-grain flours, and found they brought so much more flavor, texture, and color to the plate. It was a life-changing epiphany, one that’s made her a three-time James Beard Award semifinalist for Outstanding Baker and a winner for her cookbook, Good to the Grain. From traditional burnt Basque cheesecakes and almond croissants to hand pies and scones, these are the baked goods that Portland has fallen in love with, and they’re now shipping nationwide!
