Twenty-five years ago Becky Burns was a single mom living in the Anahola Valley on Kauai. After hurricane Iniki hit, Burns decided to offer a solution to a problem faced by some of the hotel kitchens that were out of commission–breakfast.
She started making granola, and that decision was one she’ll probably never regret. Eventually she marketed her granola to some of the Islands’ most prestigious hotels that serve her granola to their guests. When Costco opened its stores on Oahu and the Big Island, they too picked up Anahola Gronaloa, and, subsequently, the company now bakes and ships three to four thousand pounds of granola, and roughly a thousand MacaMania bars each week.
The success of Anahola Granola afforded them to buy the Shimonishi building in Hanapepe, where they continue to offer customers a healthy blend of the highest ingredients, including nuts and seeds and the best unsulphered tropical fruits available. They use pure vanilla made from Madagascar beans, which they grind and infuse to exact specifications. And unlike cereals shipped from overseas, they bake and pack their granola and trail mix by hand and ship throughout the Hawaiian Islands within a matter of days.
When we contacted Anahola Granola, Burns’ husband told us, “My wife is a genius baker…We’ve considered opening a bakery on the mainland, but we’re concerned about losing that made in Hawaii [distinction].”
Truth is, he’s right.