I am happy to introduce you to COPIA Granola, a local granola company that was hatched out of the Stony Brook Business Incubator at Calverton, and has been spreading its wings ever since. COPIA Granola is an all natural granola that is gluten-free and made with non-GMO ingredients. Ever since I discovered the business at Taste the East End this past May, I have been experimenting with ways of how to incorporate granola into everyday meals. This past week, I have topped off my rice pudding and berry cups with their granola and will be attempting to make some cookies with the granola; a twist on the traditional oatmeal raisin.
Their granola (also available in granola energy bars) comes in three flavors, the first two of which I tried: Cranberry Cashew, Pistachio Almond Cherry, and Hazelnut Fig. It would be impossible to choose which one I liked more, but I will let you make that decision once you try them. Don’t be surprised if you may find the choice difficult as well!
I sat down with Grace Marie Longinetti of COPIA Granola to discuss how to incorporate granola into your favorite recipes, the business’s relationship with Stony Brook’s Incubator in Calverton, and a sneak peak into potentially some new granola flavors.
How did you decide on the name Copia Granola?
A friend Nikolas Trastelis, founded of Kalypso Yogurt, suggested the name. Copia is the Goddess of Abundance and Plenty. Nic knowing my style of baking and giving, he suggested the name. In all that I do, I try to give an abundance of good things.
Which granola bar did you create first?
In planning, I thought about combinations of nutritious nuts and fruits and what would taste the best together.
I probably started test baking Pistachio Almond Cherry. I use Setton Farms pistachio nut meat; Setton is a company dedicated to providing the best and their pistachios are. My friend, Banu Sinar is a sales representative and introduced me to the best American pistachio.
Why are non-GMO and gluten-free important for COPIA Granola? Non-GMO and gluten-free are the very basis of all COPIA Granola products.
When I was a child, America was known as the bread basket of the world. Our food was pure and unadulterated, it was wonderful. It appears to me, there is a correlation between GMO’ foods and, the incidence of infertility, autism and leaky gut syndrome. In all good conscience, I cannot create anything that could possibly be harmful to the health of our people.
Celiac disease or gluten intolerance is a critical health issue, therefore, for some, gluten-free food is required to maintain their health. In making our products, COPIA Granola Company only purchases certified gluten-free ingredients. All COPIA Granola products have been tested to insure that they too are gluten-free. Bia Diagnostics, leaders in food allergen analysis, certify COPIA Granola Energy Bars and Granola as having a calculated concentration of less than 5 parts per million (ppm) of gluten protein. The FDA has set a gluten limit of less than 20 parts per million (ppm) for foods that carry the label “gluten-free,” “no gluten,” “free of gluten,” or “without gluten.” COPIA Granola Company will always go the extra mile for maintaining our less then 5 parts per million analysis score.
What are your favorite recipes to include your granola in?
I love taking a granola energy bar and dropping it into a cup of coffee (without sugar). It slightly sweetens the coffee and provides a delicious hot oatmeal breakfast at the bottom. Give it a try, it is delicious; it is the best on the go breakfast or snack to brighten your day.
I also love topping Kalypso plain yogurt with any of the three flavors of granola
Or baking a fresh ripe peach, from the orchards of the east end of long island, topped with granola.
You created and tested your granola at the Calverton Incubator. Please describe your relationship with Stony Brook’s Incubator and how you have grown your business since.
Stony Brook University Business Incubator at Calverton is a gift from New York State to its people. It is part of the higher education system, everyone is treated fairly, assisted in the growth of their company and educated in the laws governing the food industry.
SBU held a ‘Food Expo,’ where major food buyers were introduced to our products. Through this Expo, COPIA Granola was picked up by Tate’s Bake Shop.
Headed by Monique J. Gablenz, Director and Patrick Iacono, Assistant Program Coordinator, the business incubator hums along giving rise to new successful businesses and fulfilling dreams of many. With Monique and Patrick, you never feel alone in your dreams to build a successful company.
SBU Incubator has a dedicated gluten free kitchen with its own air filtration system. It is here that I am confident my products will maintain their integrity of gluten free.
Are there any new granola bar flavors in the works?
There are a few ideas juggling in my brain… some with a savoy flavor. But for the immediate future, no new flavors except for maybe removing fruit in some.
What do you love most about being on the East End?
Ah, the East End, it is a crossroad to many a personality. Because of its physical beauty and charm, many visitors come and go, leaving a bit of themselves. With each season, the request for certain products and tastes, help mold decisions to change or add to a menu, or a planting field or a granola.
The East End is always evolving with new creative ideas, absorbing the views abound helps stimulate motion and change. It appears to me it is the seat to a new dedicated way of farming and life.
On the East End, I can breath and evolve into something better. I LOVE THE EAST END!
You can also find their granola at a variety of shops on the East End including Hampton Coffee Company, Tate’s Bake Shop, Mambo Kitchen, and it is sold as part of the gift basket collections from North Fork Gift. They are also at the Westhampton Beach Farmer’s Market on Saturdays, and the Babylon Village Farmer’s Market on Sundays.
http://copiagranola.com // (631) 327-2736