Every tantalizing taste has a memory and an inspiring beginning. EarthKosher reaches out to provide kosher certification for small soul filled companies that pride themselves on the same characteristics that EarthKosher provides: Down to earth customer service, family oriented, wholesome and honest business roots and practices. Columbia County Bread & Granola is such a company. Columbia County Bread & Granola are a group of bakers, designers, packers and administrators who continually ask ourselves, how can we do it better and, by doing so, we have innovated some amazing, unique products. We have reinvented bread and granola and we will continue to break new ground.
Columbia County Bread & Granola created unbelievable products that are not only Kosher certified by EarthKosher, but are hand crafted, sprouted, gluten- free, non-GMO and certified organic: Country Wheat Loaf, Pita Pockets, and four types of delicious flat breads: Orange Poppyseed, Sesame Cumin, Cinnamon Toast and Country Wheat. It doesn’t stop there, Columbia County Bread & Granola, also make a large variety of sprouted granola: Ginger/Chia, Fruit & Berry, Apple Cinnamon, Pumpkin spice, Cranberry Walnut, Ginger Pecan Flax, and some limited edition flavours you might want to check out. Not fully satisfied with the choices? You can order your own Private Stock of Granola-
Our private stock flax granola allows you to tailor your choice of granola to your very specific wants. Let’s say, for instance, that you want to order the 42 ounce Fruit & Berry Flax Granola but the mere sight of raisins makes you ill. No problem. Go to the private stock ordering page, order currants, craisins, sunflower seeds and you will have Fruit & Berry without the raisins.
Let’s say you love our flax granola but it has to be jam-packed with blueberrries. With our double and triple pick options you can double or triple the amount of each individual add-in. But remember, no matter how many add-ins you select, the bag must weigh no more than 42 ounces so whatever add-in goes in the bag, a little more flax-granola must go out.
Inspiring Bio: Doug Michael
In 1991 I was living in Manhattan ekeing out a happy if impoverished life as a cartoonist (DC Comics, Fantagraphics, Village Voice, etc.) while also reporting for duty reading thousands of manuscripts for a slew of literary agents at the William Morris Agency. My life changed not long after Rodney King was beaten senseless by a cadre of Los Angeles’s finest who were subsequently exonerated. Protest groups roved about Midtown within shouting range of my apartment. My wife at the time had seen the gruesome TV images from Los Angeles and freaked out. It was time to flee to the suburbs.
Within a matter of days of moving into a small but idyllic cottage nestled in among the vast estates of Bedford, New York, we got a pup, a German Shorthair Pointer (a wonderfully attentive and handsome breed of dog). Scout and I hit the horse trails for long walks. Unfortunately, for all the supposed safety of living in the exurbs, I was bit by a tick. And yes, I contracted Lyme Disease. Two courses of antibiotic treatments seemed to have little affect on my random headaches, joint pain and general sense of malaise. A friend recommended self medicating thru diet. She turned me on to The Weston A. Price Foundation, an international advocacy group that promotes healing thru traditional and even ancient dietary practices. Among the many dietary traditions they espoused was sprouted grain bread over traditional flour based breads. I got hooked on Ezekial and Alverado Street breads. And, I started feeling better.
Jump ahead nearly a decade. My personal woes suddenly intensified when my wife left me taking my dog and young daughter with her back to Ohio where we both originated. I moved back to Manhattan on Labor Day weekend of 2001. I was depressed and cynical and in an awful funk only to wake up one morning to the horror of 9/11. All my sorrowful self pity was overwhelmed by an entire city and nation in despair and anger. In the intervening days, I wandered about. I volunteered cause there were so many things to be done but also because I couldn’t seem to work. It went on like this for awhile when, out of the blue–like a bolt to the head, I decided I had to figure out how to make a loaf of sprouted grain bread. It was an odd determination but one that quickly became an obsession. It completely overtook me and gave me a needed purpose. Unfortunately, I tried and failed and tried and failed again and again. But every failure offered the opportunity to learn something and I was sure that one day I was going to figure it out.
A few more years passed and I found myself in a new and wonderful relationship and the two of us bought an old Victorian house in, as circumstances had it, Bloomsburg, Pennsylvania. Fortuitously, this house had a convection oven. At the same tine, I met up with a local network of foodies, bakers, artisan cheese makers and organic farmers. I jumped back into the sprouted bread and this time, I nailed it (or got close enough). With a small farmer’s market around the corner, I built a cart, baked up a few dozen loaves, developed a small but avid following and, somehow, that led to a chance encounter with nutritionist Lyn Genet who was looking for someone making a flax granola at the same time I was playing around with a flax based granola but had no real sense of what I was going to do with it.
From that association, a direction in life became a purpose and that purpose became the opportunity to build a company built around the concept of food as medicine – what it was once and always should be. Since I have no background in business, I have been on a rather steep learning curve but I have had the great good fortune of bringing in exactly the right people at the right time. Some have come and gone – particularly Michael Perakovich who took on my obsession with finding the perfect bread and got us on all natural leavens and eliminated flour completely. Keith Seaman made a huge imprint on our design and branding. His talents landed him a job in the big time but we bring him back as needed. The following have stayed and we remain committed to building an employee centric company that sources locally when possible and places a particular emphasis on dealing directly with our customers to ensure absolute satisfaction in what we do, why we do it and what it means to be given this incredible opportunity.