Top off your yogurt with a scoop of Early Bird granola and you'll learn
why founder Nekisia Davis relies exclusively on word-of-mouth for
Like her one-time foody co-workers at Franny’s restaurant in Brooklyn —where she debuted her addictive mix two years ago — you won’t stop raving. For the brand’s four irresistible varieties — Farmhand’s Choice, Aloha Recipe, Jubilee Recipe and Choc-a-doodle-doo — Davis sources only high-quality ingredients from olive oil “you can eat with a spoon” to toasted coconut flakes and keeps it organic and local whenever possible. For instance her granola is sweetened with maple syrup that is delivered weekly from Two Old Saps, a small sugar house in Vermont. It doesn't get fresher than that.
And although Davis never expected for that first recipe — a perfect balance of sweet and savory ingredients, seasoned with just the right amount of salt — to evolve into a successful business, Early Bird has taken off. Starting next month you can get your hands on their new line of granola bars for flavorful fuel on the go.
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