An Update from Michele's Granola

During this extraordinary time, the demand for our granola has surged higher than we’ve ever experienced. We’ve put our whole hearts into making, baking, packaging and delivering granola to you to meet the unprecedented level of sales, but we have decided to take a brief pause to allow our team to rest and maintain their health. We’ve temporarily closed our production operation through Sunday, April 19, so we can be with our families and practice some self-care.

Thank you, thank you, thank you for supporting our small brand. While we’re on our break, you can still find us on many store shelves, here on our website with a delayed shipping schedule, and in limited varieties on Amazon.

Our office will be open on weekdays as usual, and we're available to answer any questions for you at info@michelesgranola.com or 410-350-0021.

Stay safe and well,

Michele & team

 

 

 

 

 

 

 


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23 comments
  • I first discovered your granola at Whole Foods and it was your original recipe. We were hooked! Fresh, lightly sweet, crunchy but not dry and flavorful!!! I went online to your website and ordered several large bags of the original and one small bag of your lemon pistachio cause our family loves lemon and now that’s our favorite! Recently ordered your neon in bulk and a small cherry chocolate. Thank you for using quality ingredients and for your labor of love cause we love your granola!

    Katrina on
  • Thanks for the thoughtful feedback, Jeff. We look forward to baking many more batches for you—always by hand with lots of care and the best ingredients!

    Michele's Granola on
  • Hi, I’ve eaten Purely Elizabeth at breakfast for nearly 10 years, but have tried many of the granola brands that Whole Foods has sourced. Nothing quite matched the nutrition and taste that I was looking for until I had tasted Michele’s. Most granola brands are either too sweet or dry as cardboard. I’m a buyer of the Original brand for now. Thank you for your innovation, courage to be an entrepreneur, and commitment to quality foods.

    Jeff Vogel on

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