Why we toast in small batches
Time and attention
Granola is easy to make and easy to rush. Toasting in small batches means we can watch it closely, turning the oats and nuts until they're evenly golden rather than scorched at the edges.
Better texture, honest flavour
Low and slow is what builds the clusters and the deep, nutty flavour you want in a good granola. It's the difference between a bowl that tastes baked and one that tastes toasted.
Why it matters
It's a slower way to work, but it's the right one. Real ingredients, treated with care, taste like it. That's the standard we hold every batch to.
