Sweet Strawberry Granola Goodness=Last Minute Valentine’s Gift, or Tomorrow’s Breakfast

We’ve been geeking out on Spatzi’s Granola for a few weeks now, and not just because they Put a Bird On It! (Thanks, Portlandia.) The stuff is hand-made in Brooklyn from organic oats and other seeds and nuts and fruits, and comes in brown paper sacks at shops like Depanneur at the corner of Wythe Avenue and N. Third in Williamsburg. If you’re still scoping out a Valentine’s day gift we’d be plenty pleased with a bag of the Eat Your Heart Out Blend above ($8.25), whose sweet strawberry scent drew us from across the room. (For more anatomical heart gifts made in the borough, by the way, there’s also SugarBuilt Cookies’ V-Day line.)

Strawberry scented goodness. Plus a hand-written ingredients label. That’s love in our book.

We’ve been geeking out on Spatzi’s Granola for a few weeks now, and not just because they Put a Bird On It! (Thanks, Portlandia.)  The stuff is hand-made in Brooklyn from organic oats and other seeds and nuts and fruits, and comes in brown paper sacks at shops like Depanneur at the corner of Wythe Avenue and N.

Third in Williamsburg. If you’re still scoping out a Valentine’s day gift we’d be plenty pleased with a bag of the Eat Your Heart Out Blend above ($8.25), whose sweet strawberry scent drew us from across the room. (For more anatomical heart gifts made in the borough, by the way, there’s also SugarBuilt Cookies’ V-Day line.)

If you do stop by Depanneur for a sack, note that across the street at Brooklyn Oenology owner Alie Shaper is pouring flights of New York State sparklers (paired with chocolates made within crawling distance, if you like) no reservations need.

 

 

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.