Savory granola made in small batches

TerraCrisp started with a simple question: why does granola only come sweet? On the everyday plate — salad, soup, eggs, avocado — something crunchy was missing that wasn't packaged croutons or heavy farofa.

The answer was a savory granola of seeds, nuts and spices, slow-roasted in Volta Redonda, in the countryside of Rio de Janeiro, Brazil.

Every batch is small and numbered. The waitlist buys first; what's left goes to the shop. When a batch is in the oven, you can secure yours in the pre-sale.

Every recipe is weighed, calculated and adjusted before it goes in the oven — that's why the label shows real protein and fiber, and no flavor needs a warning seal.