The liquid gold we use to bake our granola.
Ghee is a type of clarified butter that has been used in Indian and Ayurvedic cuisine for thousands of years. It's made by simmering butter over low heat until the water content evaporates, and straining out milk solids to leave behind a golden, nutty-flavored fat.
We uniquely use ghee to bake our granola, for its nutritional profile and its delicious buttery flavor.
Ghee lends a natural, buttery caramelization to our oats, creating a deep, toasted flavor that adds depth.
Ghee makes a great butter-alternative for those with lactose intolerance. The milk solids are filtered out in the process, and has a longer shelf life than regular butter.
Rich in fat-soluble vitamins (A, D, E, and K) and Omega-3s, grass-fed ghee provides fuel for your body, crafted for your palate.
We’ve always seen New York as the land of milk and honey—a landscape defined by the relentless pursuit of quality and the small businesses that uphold it. Baking with ghee in small batches is our commitment to knowing exactly where our food comes from and how it was handled.
We go out of our way to source the highest quality ingredients, from local New York producers to global purveyors, because we believe that the harder way is the only way to make something truly exceptional.
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