Hello, Michelle here, #1 Granola Lover and Founder of Nana Joes Granola!
I started Nana Joes Granola in 2010 with the goal of bringing all natural, whole food ingredients back to the grocery store shelves. The road to success has been filled with so many highs and the lowest of lows but I wouldn’t have it any other way.
Beginning with blissful and messy pasta and pizza making sessions with my father, comfort, for me, could always be found in the kitchen. The kitchen is where I have always felt 100% myself and at peace. The polaroid you see on each bag of granola is a photograph of my parents in 1968 laughing after a home-cooked meal. They taught me that good food is about wholesome ingredients prepared with love and care and shared with family and friends.
When I was just a teenager I started waiting tables and making cappuccinos at the local mall café. This experience sparked my love affair with the fast paced environment of food service. After bartending for 15 years I decided to make a change and take a few culinary classes at the local community college and within one week of taking Basics of Baking and Pastry I fell in love with the science of baking. The idea that you can create bread or pastries from a few ingredients and your instincts intrigued me and I was smitten from that point forward.
After graduating from the Culinary Institute of America, I moved to San Francisco, California where I worked as a pastry cook at The Fairmont Hotel, the Four Seasons Hotel, Nopa and was the Pastry Chef at Magnolia Brewing and Nopalito before starting Nana Joes Granola in 2010!
Starting Nana Joes Granola was my moment of realization that I had a gift for baking and something special to give to the San Francisco community.
Nana Joes Granola is not affiliated with Microbiotic Health Foods Incorporated, d/b/a Nana’s Cookie Company.