Banner Road Baking Co.

Pastaria's executive pastry chef Anne Croy makes three types of granola.

Anne Croy’s mantra for Banner Road Baking Co.’s handcrafted granola is printed on the side of each 14-ounce tin: “[To] give you the world’s best granola. Period. No shortcuts or concessions.”

Croy is also the executive pastry chef of Pastaria in Clayton, Missouri, owned by James Beard Award-winning chef Gerard Craft, where she develops the restaurant’s Italian desserts. Banner Road’s three granolas are free of processed and genetically modified ingredients, and are loaded with oats, seeds, quinoa and more.

Original is made with Missouri pecans and dried tart cherries. Kick Start features sliced almonds, Askinosie chocolate and Sump Coffee espresso beans.

And Bye Bye Blues includes puffed millet, toasted English walnuts and dried blueberries. An online store is coming soon; granola is sold in the St. Louis area at Pastaria, Parker’s Table and Larder & Cupboard.

Banner Road Baking Co., bannerroad.com

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