In late 2003, Michael Smulders tasted a granola recipe one of his chefs had been working on at a natural foods market in Glastonbury, Connecticut. He had been hearing for years about the gluten-free needs of his customers, but had not yet had the opportunity to address them. Well, this day was different. He decided to grab some ingredients from around the store and help these gluten-free people out.
Two years later, Michael secured a gluten-free facility for Bakery on Main and all the gluten-free sources he needed to package up his own dairy-free and gluten-free granolas and bars.
Their granola immediately stands out for its superior taste. I could barely stop eating it (straight from the bag) long enough to top my bowl of yogurt with it. I’ve had their granolas tested by 12 people, some not celiac, and it is unanimous—all six flavors are exceptional. The granola flavors are not only delicious, but unique too, coming in creative combinations, such as Cranberry Orange Cashew Granola (I bet you’ve never had that before) and Rainforest Granola, a tropical flavor with dried bananas, coconut, and roasted Brazil nut slices. My favorite is the Extreme Fruit & Nut Granola, which contains almonds, pecans, walnuts, Brazil nuts, coconut, cranberries, and raisins. That’s a whole lot of nuts, and they complement each other perfectly!
The granola bars come in six flavors as well. Just as with Bakery on Main’s granolas, the bars come in flavors you’ve likely never come across, such as the ultimate kids snack, Peanut Butter & Jelly Soft & Chewy Bars, and the Extreme Trail Mix Granola Bars. I know that any adult or child who liked the old (gluten-containing) commercial granola bars is in for a treat with these delectable substitutes.
From our home to yours, Tina Turbin.