We've been thrilled to be part of Crop Bakery's granola recipe for the last two years. We love their story, and we think you will too. Next time you're down under, check them out!
Linda's baking interest started when she was 10. Together with her sister, Linda took mum’s breakfast oats and baked a batch of oatmeal cookies while she was out. The girls hid the evidence by devouring all the yummy oatmeal cookies immediately. The plan worked. Well, till the next morning when mum found her breakfast oats completely gone!
When she moved from Singapore to live in Perth, Australia, she started to bake her own granola using organic rolled oats, dark Valrhona chocolate from France and Cobram Estate olive oil from Australia. She then sourced the very best organic maple syrup from Stannard Farm in Vermont, USA. This is what Molly Wizenberg says about Stannard Farm’s maple syrup on her blog: “At Delancey, we mail-order maple syrup from Stannard Farm in Vermont, and it’s wood-fired(!), dark and very subtly smoky. The way I feel about it borders on the evangelical.”When friends and family started to ask for her granola frequently, Linda started Crop Bakery in 2014, fulfilling her life-long yearning to be a baker. And because she believes that everyone should have access to fresh food, excess production is donated to support the homeless.