There’s granola, and then there’s Nana Joes. It’s made in San Francisco by hand in a gluten-free kitchen, full of locally-sourced fruits and nuts, and sweetened only by maple syrup from an artisan producer on the East Coast.
Former pastry chef Michelle Pusateri named it after her grandparents (one Nana, two Joes). “I was making my own granola and giving it away so others could enjoy it,” Michelle explains. “One afternoon my sweet boyfriend said ‘Why don’t you sell it?'”
“Pusateri told me she adds salt because she prefers to eat granola sprinkled on yogurt rather than in a big bowl with milk,” says Jonathan Kauffman in SF Weekly. “Forget yogurt ― most of the bag I bought disappeared while I was lying on the couch, reading.”
She’s doing right by Nana and the Joes, and by anyone who appreciates great gluten-free foods.