Granola

Roasted wheat · Hemp · Ghee · Fig · Walnut · Pumpkin seed · Mulberry molasses · Mulberry popcorn · Himalayan salt

There was a mulberry tree in my grandmother’s garden. Each summer, we’d gather beneath it, waiting for the ripest fruit to fall. There was so much fruit, she would slowly cook what remained into molasses — thick, dark, and fragrant. It was poured over yogurt or into warm grains, as a kind of quiet delight. 

This blend is shaped by that memory.
Wheat and hemp, roasted until warm and golden. Ghee for softness. Seeds and walnuts for strength. Mulberry and fig for end-of-season sweetness.

It draws from the breakfasts I grew up with — warm, grain-based, cooked slowly. Recipes passed down by women who measured by hand and remembered by feel. Wisdom carried quietly, from great-grandmothers to mothers.

Rooted in a mountainous place, where every detail had meaning. 

From what was left on the tree.

From women who fed with intention.

To be eaten slowly. With yogurt or on its own.