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Permaculture experience
After my studies, I reconnected to nature in a permaculture farm called Mundo Nuevo in Colombia. The experience was eye-opening and a catalyst in how I wished to share my inspiration with the outside world. The farm allowed me to reconnect with myself and with nature, I learned how to eat more consciously and in accordance with the land.
This was also the first time I made granola for a large group of people. The granola was met with such enthusiasm, they almost finished it all at once.
So, there I was, leaving Colombia with a heart full of inspiration and great enthusiasm for my granola. What now?
At the stove
Upon my return in Sep 2015, something was clear: I wished to share awareness on eating responsibly towards our planet and our own well-being, while keeping it delicious. So, I started my blog CELEBR'EAT with self-made recipes using organic and seasonal ingredients.
Feeling driven in this direction, I interned in an organic bakery while still making my own granola on the side. During evenings and weekends, the bakery allowed me to use their oven to bake the granola. After some time, I felt the desire to give my granola all the attention and turn it into a bigger project, so I left October the following year in the quest of creating my own start-up.
GR'EAT timings
In a few days time, an organic store chain approached me. They wanted GR’EAT in their stores. From there, the snowball effect took place and by Christmas, I was requested in 15 stores. At the very same time, my mother’s garage became available. Things came together: I accepted to produce for the stores and in January I signed for the reconversion of my mother’s garage into a production workshop.
From there, demand and production increased, GR’EAT gained presence in more organic stores.
While at first I started to work with students in production, we gradually moved to an amazing full-time team of 10.
Sweet & savoury
In this process of expansion, I wondered “what if people could eat granola around the clock?”. Sure, my granola was great for breakfast and a sweet touch on deserts, but I missed that crunchy side on my savoury meal.
When creating new recipes, I sensed a desire to reconcile the soft with the crunchy and to include stronger spices. I wanted to give my salads, soups and steam-cooked meals to have a crunchy edge.
This is when I created the savoury granola: a nice topping that completed any kind of meal and a great way to alter with bread.