{"id":40033,"date":"2024-08-29T15:14:48","date_gmt":"2024-08-29T19:14:48","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=40033"},"modified":"2024-08-29T15:28:04","modified_gmt":"2024-08-29T19:28:04","slug":"jamies-farm-granola","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/jamies-farm-granola\/","title":{"rendered":"Hotelie\u2019s Granola Goes from Dorm Delicacy to Grocery Staple"},"content":{"rendered":"\n

Infused with novel flavors\u2014including rosemary, matcha, chai, and even black truffle\u2014the brand is a hit at Whole Foods and beyond<\/p>\n\n\n\n

By Melissa Newcomb<\/strong><\/p>\n\n\n\n

<\/p>\n\n\n\n

\n

When Hotelie Jamie Kim\u00a0\u201919 baked homemade granola in her dorm kitchen as an undergrad, the sweet scents of honey and vanilla would waft through the halls\u2014drawing fellow students out of their rooms seeking a taste.\u00a0<\/p>\n\n\n\n

\u201cThey just kept asking for more of it and encouraging me to start a business,\u201d recalls Kim, who had been making her own granola since high school. \u201cI went for it\u2014and I still am, seven years later.\u201d\u00a0<\/p>\n\n\n\n

Kim is the founder and CEO of\u00a0Jamie\u2019s Farm<\/a>, a\u00a0specialty food company\u00a0based in NYC that makes unique types of granola. <\/p>\n<\/div>

\"Jamie
Repping her products at a food industry trade show.<\/figcaption><\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

Her original flavor\u2014vanilla bean with sour cherries, which so tempted her dormmates\u2014remains her best seller.<\/p>\n\n\n\n

The company\u2019s wares are sold online (on its own website and on Amazon) as well as in some major grocery store chains including Central Market, FreshDirect, and Whole Foods. <\/p>\n\n\n\n

Kim launched the business\u2014then called Bumble and Butter\u2014as a sophomore, collaborating with classmate Katie Lee \u201919. <\/p>\n\n\n\n

\"Jamie's
The company’s most popular flavor, ready for savoring.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

They raised seed funding via a 2016 Kickstarter campaign and initially made the granola in 75-pound batches in a commercial kitchen in Stocking Hall.\u00a0<\/p>\n\n\n\n

The pair participated in Cornell\u2019s eLab startup accelerator<\/a>, which gave them business experience, academic credit, and faculty mentorship. Kim took over operations solo their junior year, and eventually rebranded as Jamie\u2019s Farm.<\/p>\n\n\n\n

The company\u2019s wares are sold online (on its own website and on Amazon) as well as in some major grocery store chains.<\/p><\/blockquote><\/figure>\n\n\n\n

\u201cJamie has all the right ingredients,\u201d says one of her Big Red mentors, marketing professor Helen Chun<\/a>. \u201cShe\u2019s very self-motivated and bright.\u201d<\/p>\n\n\n\n

Jamie\u2019s Farm makes several year-round flavors including rosemary with currants, chai streusel with honey, and maple pecan with sea salt. <\/p>\n\n\n

\n
\"Jamie
Offering samples (under the brand’s original name) at a pop-up on the Hill.<\/figcaption><\/figure>\n<\/div>\n\n\n

But it also sells limited-edition granolas like black truffle with honey, Kyoto matcha with strawberries, rose cardamom with tart cherries, lemon verbena with blueberries, and dark chocolate with hazelnut butter. <\/p>\n\n\n\n

As Kim explains, Jamie\u2019s Farm products are made in small batches using ghee, a type of clarified butter that\u2019s a staple of Indian cuisine. <\/p>\n\n\n\n

The ghee is mixed with honey and an assortment of oats, nuts, and seeds to make the granola base, to which other ingredients and flavors are added.<\/p>\n\n\n\n

Jamie\u2019s Farm also sells limited-edition granolas\u2014like black truffle with honey and Kyoto matcha with strawberries.<\/p><\/blockquote><\/figure>\n\n\n\n

\u201cSome granolas on the market are really hard,\u201d Kim notes. \u201cOurs is light and crunchy; it breaks apart in your mouth.\u201d <\/p>\n\n\n\n

The company\u2019s name is meant to evoke the small-scale producers from whom Kim sources her ingredients, including dairy farmers from New York State and Pennsylvania. (The granola is manufactured in New Jersey.)\u00a0<\/p>\n\n\n\n

Among its unconventional sourcing: the chai is upcycled from a Brooklyn tea company, which provides Jamie\u2019s Farm with its leftover spice concentrates.\u00a0<\/p>\n\n\n\n

\"A
Whole Foods stores have been carrying Kim’s products for years\u2014starting even before she graduated.<\/figcaption><\/figure>
\n

<\/p>\n\n\n\n

In May 2024, the vanilla and cherry flavor won first place<\/a> in the granola and cereals category at a competition run by the Specialty Food Association. <\/p>\n\n\n\n

Kim herself was honored by\u00a0Forbes<\/em>\u00a0in 2021 as\u00a0one of its \u201cNext 1,000<\/a>\u201d: young entrepreneurs who are \u201cputting compassion at the heart of their mission.\u201d<\/p>\n\n\n\n

On the Jamie\u2019s Farm website, the company suggests some novel ways to use its products\u2014with such recipes as granola oat butter; butternut squash toast with ricotta, mint, and savory granola; and\u00a0a version of mac and cheese with truffle granola replacing breadcrumbs.<\/p>\n<\/div><\/div>\n\n\n\n

<\/p>\n\n\n\n

But while Kim encourages consumers to think out of the box (or the bag) as they enjoy her creations, she admits that it\u2019s hard to beat a classic.<\/p>\n\n\n\n

\u201cEvery single morning,\u201d she says, \u201cI have yogurt, fruit, and granola.\u201d <\/p>\n\n\n\n

(All photos provided.)<\/em><\/p>\n\n\n\n

Published August 29, 2024<\/p>\n\n\n\n

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