Bonilla a la Vista Potato Chips
Galicia’s Iconic Crunch
PHP 139.00
1 / 3
La Newyorkina
La Newyorkina Granola Bio Coco & Lemon Friends
An organic, tropical treat
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Deliciously crunchy and flavorful, the Granola Bio Coco and Lemon Friends by La Newyorkina makes for a great breakfast or snack
1 / 3
La Newyorkina
La Newyorkina Granola Bio Coco & Lemon Friends
An organic, tropical treat
Deliciously crunchy and flavorful, the Granola Bio Coco and Lemon Friends by La Newyorkina makes for a great breakfast or snack
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
The La Newyorkina Granola Bio Coco and Lemon Friends is organic and vegan. It’s composed of shredded coconut, brown cane sugar, extra virgin olive oil, oat flakes, almonds, blueberries, pumpkin seeds, tapioca soluble fiber, lemon peel, and Himalayan pink salt. It has a subtly sweet flavor, with nice zesty and tropical notes.
Preparation And Pairings
This deliciously tangy, tropical granola is great to enjoy with yogurt or milk, with some additional fruits. Add in some mango for more tropical flair, or some strawberries to play with the tang. You can also use it for yogurt popsicles, or as an ingredient in overnight oats and desserts.
Love At First Bite
The owners of La Newyorkina fell in love with granola on a trip to New York City. A hotel concierge, who luckily spoke perfect Spanglish, directed them to a café nearby. They arrived, and immediately asked for whatever had the place smelling so good. It was homemade granola, it turns out. It was served to them with yogurt, and the tasty crunchiness contrasting with the tangy, creamy yogurt was an instant hit with them.
The interest bloomed even more when they entered Whole Foods, and found many small, independent granola brands. Throughout their trip, they would visit supermarkets, and inquire about the granolas. They discovered that it was fairly popular, and surfers in California had them in açai bowls. Granola was found in most supermarkets, shops, and restaurants.
It was then that they began to imagine creating their own granola brand in Spain. This idea only took root and grew the more they thought about it. By the time they were on their plane ride back home, they were decided. Despite the initial hesitance of the people around them, with doubts about whether it would work in Spain, they persevered. They dedicated two years of constant and exhausting investment, putting everything they had into it. It was slow-going, but they had love for their brand, and they steadily gained customers who loved it as much as they did.
Today, La Newyorkina is the success they dreamed it to be. What a journey—from a casual breakfast in NYC to a major mover in the cereal industry.
The La Newyorkina Granola Bio Coco and Lemon Friends is organic and vegan. It’s composed of shredded coconut, brown cane sugar, extra virgin olive oil, oat flakes, almonds, blueberries, pumpkin seeds, tapioca soluble fiber, lemon peel, and Himalayan pink salt. It has a subtly sweet flavor, with nice zesty and tropical notes.
This deliciously tangy, tropical granola is great to enjoy with yogurt or milk, with some additional fruits. Add in some mango for more tropical flair, or some strawberries to play with the tang. You can also use it for yogurt popsicles, or as an ingredient in overnight oats and desserts.
The owners of La Newyorkina fell in love with granola on a trip to New York City. A hotel concierge, who luckily spoke perfect Spanglish, directed them to a café nearby. They arrived, and immediately asked for whatever had the place smelling so good. It was homemade granola, it turns out. It was served to them with yogurt, and the tasty crunchiness contrasting with the tangy, creamy yogurt was an instant hit with them.
The interest bloomed even more when they entered Whole Foods, and found many small, independent granola brands. Throughout their trip, they would visit supermarkets, and inquire about the granolas. They discovered that it was fairly popular, and surfers in California had them in açai bowls. Granola was found in most supermarkets, shops, and restaurants.
It was then that they began to imagine creating their own granola brand in Spain. This idea only took root and grew the more they thought about it. By the time they were on their plane ride back home, they were decided. Despite the initial hesitance of the people around them, with doubts about whether it would work in Spain, they persevered. They dedicated two years of constant and exhausting investment, putting everything they had into it. It was slow-going, but they had love for their brand, and they steadily gained customers who loved it as much as they did.
Today, La Newyorkina is the success they dreamed it to be. What a journey—from a casual breakfast in NYC to a major mover in the cereal industry.
