Granola made differently.
Most granolas are made the same way. Ours isn't.
Picky combines regeneratively grown British oats with a traditional Japanese koji fermentation technique—a process that takes longer, but unlocks deeper flavour, satisfyingly chewy clusters and a breakfast worth looking forward to.
We then slowly bake every batch by hand with nuts, seeds and just the right touch of sweetness. The result is a granola that's layered, satisfying, high in fibre and protein and gentler on your gut.
We believe the smallest everyday rituals are worth being picky about.
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The story Behind Picky
It started when our son wanted granola every morning. Everything we found was either a decadent sugar hit or health food that had forgotten to be enjoyable. And don't even get us started on the lack of clusters.
We've always loved the depth of flavour that comes from slow processes, especially sourdough. That curiosity led us to koji, a traditional Japanese fermentation technique, and the idea of bringing that same complexity to granola while creating a stronger nutritional foundation, especially for better gut health. Baked low and slow, every batch is deeply toasted, satisfyingly crunchy and made to be enjoyed every day.
We're called Picky because that's exactly what we are. Thoughtful about ingredients. Patient with the process. Unwilling to settle for the easier version of anything.
