Patrick Giantonio spent 5 years walking across Africa in the 1980s; his hope was to highlight poverty and the effects of colonization and the Cold War, just one astounding detail from a life dedicated to helping others. Now settled in his farm on a bony mountain top in central Vermont, he handcrafts delicious granola and soft sourdough pretzels in the state of the art bakery he built into the farmhouse. All of his oats are organic and GMO and gluten-free. Granola is baked in small batches and each bake day starts with coffee, tea and the crew catching up with one another. Then, into the bakery to make the most flavorful granola you have ever tasted.
