Crunch Brothers

A fundraiser, a science lesson, a cooking project, and now a developing business model—wherever the journey of Crunch Brothers Granola leads, it’s a win for Emmett and Raully Jackson.

At just 9 and 11 years old, the boys began selling their granola door-to-door to fund a softball trip with their team from Redmond, Oregon, to the Dominican Republic. Their mission included not only playing against local island teams, but helping to clean up the field and the surrounding park. After the trip, they decided to refine their recipe, produce more, and explore selling at local farmers' markets, beginning at the farm stand at Well Rooted.

The brothers' blend features a combination of organic ingredients making it so much better - and better for you - than store bought granola. They use gluten-free oats combined with hemp hearts and walnuts, with maple syrup for a subtle sweetness. Coconut oil provides a softer texture to the crunch.

Their granola found recent success at the Sisters Farmers Market, particularly because the venue features a dedicated area to showcase young entrepreneurs.

The farm-to-table concept has been a fundamental lesson for Emmett and Raully’s mother, Rachel to teach. She enjoys taking her family to the Well Rooted U-pick Farm to instill in her children an understanding of where food originates—long before it reaches the grocery store and has undergone so much processing.