At The University of Virginia, Griffin Spolansky found inspiration in his social entrepreneurship class. Mezcla (which means "mixture" in Spanish) began when Griffin met guest presenter Coco Sotelo and discovered a shared love of food.
The two crafted protein bars in Coco's kitchen, mixing pea protein puffs with quinoa and nuts for a perfect balance of crunch and nutrition. In addition to making sure their protein bars taste great, they are careful to avoid adding dairy, gluten, and soy
At The University of Virginia, Griffin Spolansky found inspiration in his social entrepreneurship class. Mezcla (which means "mixture" in Spanish) began when Griffin met guest presenter Coco Sotelo and discovered a shared love of food.
The two crafted protein bars in Coco's kitchen, mixing pea protein puffs with quinoa and nuts for a perfect balance of crunch and nutrition. In addition to making sure their protein bars taste great, they are careful to avoid adding dairy, gluten, and soy to ensure their bars don't upset your stomach.
