The Granola We Couldn't Stop Talking About

For like ten years, Gilly made granola for friends and family. Not as a business. Not as a side hustle. Not because she had some grand plan to become a food entrepreneur. She just really liked making granola. And apparently, other people really liked eating it. For years, the same question kept coming up: "Wait... can I buy this?"

Again. And again. And again.

Eventually, the question became less “Can I buy this?” and more “Seriously, when are you going to start selling this?” The answer, for a long time, was basically: never. Gilly had a corporate career. A steady job. A normal paycheck. The kind of path that makes sense on paper. But she wasn't particularly fulfilled by it. And somewhere along the way, she realized that the thing she kept coming back to. Making food, creating something from scratch, and sharing it with people. That was the thing that actually made her feel like herself.

So, she did something that is both wildly brave and slightly terrifying: She quit her job. And started Slow Street.

From kitchen hobby to actual business.

There was no giant launch party. No massive team. No fancy office. Just Gilly, a kitchen, a whole lot of granola, and the realization that if she was going to do this, she was really going to have to do it. Slow Street was born from the belief that granola could be something you genuinely want to eat. Not something you choke down because you feel like you should be eating breakfast. Not something so sweet it tastes like dessert pretending to be healthy. And definitely not something that requires a dictionary to understand the ingredient list. Just a really good product made with ingredients that make sense. 

Then I got involved! I'm Megan, Gilly's friend, and I have spent my career in marketing, PR, branded entertainment and partnerships. Just shy of a year into Slow Street, I convinced Gilly to let me join her in the adventure. Our jobs couldn't look more different. Gilly is the one developing the product, making the granola, packing orders, showing up at farmers markets and figuring out how to make enough granola for everyone who keeps asking for more.

I'm behind the scenes thinking about how we get Slow Street into more stores, in front of more people and partnered with the right brands and businesses. Basically, Gilly makes the granola. I ask, “Okay, but how are we going to sell more of it?” It's working surprisingly well.

We're still figuring it out.

Slow Street is small. We're scrappy. We're occasionally chaotic. We're learning as we go. We're figuring out production, packaging, shipping, retail, marketing, partnerships and approximately 7,000 other things that apparently come with starting a food company. But that's also what makes this so exciting. Because Slow Street isn't just a granola brand to us. It's a bet on doing something that matters.

It's a reminder that sometimes the thing you've been making for fun for ten years is actually telling you something about what you should be doing next. And it's proof that you don't necessarily need to have the whole plan figured out before you start. Sometimes you just need someone to keep asking: “Where can I buy this?” And eventually, you decide to find out.

So...welcome to Slow Street.

We're really glad you're here. If you've been following along, thank you. If you're new here, welcome. And if you've somehow made it through this entire story without trying the granola… we should probably fix that!

https://www.slowstreetgranola.com/

Because this whole thing started with people asking Gilly for a bag.

And now we'd love for one of those bags to make its way into your kitchen.

— Gilly + Megan

P.S. We still can't believe this is a real business sometimes. But then someone orders granola, and we're like, oh right… we're doing this.