Sarah Lange created the first recipe for Bearclaw Kitchen granola in 2014 while working as a pastry chef in Hollywood. She got to work at 5am, and needed more than simple carbs to keep her going, so she put together a granola with an impractical amount of nuts and seeds baked in a honey and brown butter glaze. It was totally satisfying and completely irresistible. Soon her coworkers and customers were asking for more than a taste, and not long after, her Honey Run granola was showing up atop
Sarah Lange created the first recipe for Bearclaw Kitchen granola in 2014 while working as a pastry chef in Hollywood. She got to work at 5am, and needed more than simple carbs to keep her going, so she put together a granola with an impractical amount of nuts and seeds baked in a honey and brown butter glaze. It was totally satisfying and completely irresistible. Soon her coworkers and customers were asking for more than a taste, and not long after, her Honey Run granola was showing up atop parfaits at the coolest coffee shops around.
As the business grew, Bearclaw Kitchen took a closer look at where they sourced their ingredients and swapped store-bought honey for unfiltered wildflower honey, obtained hazelnuts, pistachios and walnuts from California growers and organic hull-less pumpkin seeds from Oregon’s Willamette Valley. All of their ingredients are non-GMO and they use as many organic ingredients as possible, chosen for superior flavor, quality and nutrition. Bearclaw Kitchen continues to bake their products in small batches for top quality every step of the way and you can truly taste the freshness in every bite.
