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My name is Becky Burns and I have a business called Anahola Granola. I’ve been making
granola for probably 35 years. For many years I just had a very small kitchen, and now we
can do pallets of granola. I have a distributer on all of the islands. We have three different
granola varieties, Original, which is the original recipe I started the recipe with.
The tropical variety which I developed specifically for the hotels. I also have a mango ginger
variety, and the most recent family member is trail mix. Macamania Bars, we have four
flavors of those, tropical fruit, mango ginger, chocolate chip, and our original. Any week
we could be making 4000 pounds of granola and about a thousand Macamania Bars. this
system continues throughout the day, with the mixing of the dry, putting the wet into
it, loading the oven, pulling out the toasted granola, cooling it off, and on and on. Everybody
is always so surprised at how many mac nuts and fruit are in them. It’s important to
me not to skimp and to just use the best products available. When I meet the people that have
been eating Anahola Granola for 20 years, I feel so appreciate. They put it in muffins,
make cookies out of it. They grind it up and form it into a pie crust. I couldn’t have
the success of Anahola Granola without all of my loyal customers. And that - I don’t
know how to say it - it just means everything. I know you’re going to love it. It’s so
local, it’s got that wonderful sweet, but not-too-sweet flavor of Hawaiian honey, and
the crunchy fruit and nuts in it. You’re gonna want it when you get back to the mainland
to.