Hariclia Makoulis came to the United States from Greece as a young adult, but her culinary heart remained in her homeland. So when she started a company to sell her granola in 2000, she named it Ambrosial Granola after the mythical food of the ancient Greek gods.
'granola' on Serious Eats
While I often go for matcha mochi or kuromitsu (brown sugar syrup) whipped cream as the one free topping, on my last visit the hostess suggested I branch into something new—perhaps the recently introduced granola.
Granola can be associated with healthy hippie kibbles, but the small-batch Early Bird Granola from Brooklyn-based Nekisia Davis has a depth of flavor you just don't see in other granolas. What sets hers apart? Olive oil. Watch this video from Food Curated's Liza de Guia to learn more about the crunchy-salty-sweet breakfast (or anytime) crack.
[Photo: Kathy Chan] After munching my way though all three versions of granola by Early Bird Foods & Co., the original "Farmhand's Choice" still remains my favorite. There are oats, and toasted coconut, plenty of pepitas and sunflower seeds...