The Hampton Grocer

10/20/2026

We have an update!

If I learned anything from sharing what’s been going on BTS of my small business the past few months… which have really sucked by the way.. (between total BS recall of our lactation granola, chasing people for cash, getting bumped by a major retailer, list can go on but I’ll stop ) it’s the you need advocate for yourself. If you can’t do that, and your thinking of starting a business. Don’t even bother. This is the Wild Wild West. Only the strong WILL survive. Buck up or go home.

I hope sharing my story helped other small businesses. If I did not have a line of credit and credit cards over the past few months, we would have gone out of business. Let that sink in. The perfect storm of sh*tty things can happen at any time, I was not prepared for it.

I appreciate all of your comments and DMs, calls, and texts. Let’s get paid, and I hope everyone else does.. too!

Love, your granola mother.

10/19/2026

If you’ve been with me for a minute (or 6.5 years) we used to sell our granola ONLY in jars. Trying really hard to bring these cuties back, in a unique way. Help me decide which direction we should go in!

Yes, we are really (really) late to the game here, but this time it’s not my fault!

10/18/2026

Follow along for part 2!!!

10/16/2026

10/16/2026

CPG Founders, I think we all need to band together and start a new flexo packaging company because I haven’t found a GREAT one yet .

10/15/2026

I am so honored to have had the opportunity to speak at my alma mater, BU School of Hospitality yesterday!

Such a full-circle moment. Being back in Boston, walking around campus, and realizing that even after 15 years, not much has changed (in the best way).

I was, however, so sad to learn that the School of Hospitality no longer has an incoming freshman class and that the program is now entirely dependent on transfer students.

Let’s change that!

As a tried-and-true hospitality gal, I can tell you there aren’t many places for people like us. People who genuinely love taking care of others, creating experiences, and making people feel something. Hospitality is so much more than hotels and restaurants. It’s a mindset, and one that has shaped everything I’ve done in my career, including building my own business.

Here’s to the next generation of hospitality people. We need more of you! ❤️

10/12/2026

🫠 my little granola obsessed (understatement) girl!

Parents over the years have sent me photos of their kids scaling their pantry’s searching for granola, meltdowns when bags run out, and endless thank YOUS from mamas whose kids eat next to nothing but obsess over my granola. Thank you to all the mamas who love our granola and support my small business! We love you!

10/10/2026

Such a fun day today at the Montauk Chowder Festival! Funny enough, this is our FIFTH time attending and NOT ONCE have I ever had the chance to wait in line to have chowder 🤣🙃🤦🏼‍♀️

10/10/2026

It’s all about what’s goes into each bag. Our most popular flavor (by almost 2x‼️) Grain Free Maple Crunch!

10/09/2026

Nobody gets excited about squash. Until they try this. Every. Single. Time. I make this people ask for the recipe and it couldn’t be easier!

Sweet, savory, a little spicy, and topped with crunchy granola. This is the fall potluck dish everyone will ask you about.

Roasted Delicata Squash with Honey Vinegar Glaze & Maple Crunch

Serves 8–12 (cut the recipe in half if you’re not feeding a crowd!)

FOR THE SQUASH

3.5 lbs delicata squash (about 6 medium)
¼ cup extra virgin olive oil
¼ cup honey
2 tsp salt
10 cranks freshly ground black pepper

FOR THE GLAZE

1 cup vinegar (I used apple c***r, but red w**e vinegar works great too)
¼ cup honey
Pinch of salt
⅛ tsp chili flakes or ½ fresh chili pepper (optional)

FOR THE CRUNCH

½ cup Grain Free Maple Crunch Granola, clusters broken

LET’S MAKE IT

1. Preheat oven to 425°F. Line a baking sheet with aluminum foil.
2. Wash the squash (no peeling necessary!) and slice into ½-inch rounds. Toss with olive oil, honey, salt, and pepper.
3. Spread onto the baking sheet in a single layer. Roast for 15 minutes, flip, and roast another 10 minutes or until golden brown and caramelized.
4. While the squash roasts, combine vinegar, honey, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat and simmer until reduced by half. Stir in the chili flakes or fresh chili pepper.
5. Arrange squash on a serving platter, drizzle with the glaze, and top with crushed Grain Free Maple Crunch granola right before serving.

Serve warm or at room temperature. Perfect for making ahead and bringing to a potluck.

And yes, granola belongs on more than yogurt bowls. You’re welcome.