A High School Classmate's Business Gets Press

BURLINGTON FREE PRESS: Amy's Granola is a home-baked success
By Gail Callahan, Correspondent October 6, 2007

FERRISBURGH -- In 2001, Amy Mailloux wanted to adopt a healthier diet, so she decided to create a nutritious product. The idea has turned into a growing food business that is quickly becoming a staple in diets.

"I was trying to lose weight, and our family likes granola," said Mailloux, 42. "After trying a number of different recipes, we decided to make our own."

Intrigued by the idea of starting her own company, she created Amy's Granola three years ago. Cooking is done in a commercial convection oven in Mailloux's kitchen. Her husband, Ernie Mailloux, 42, works full time cooking and packaging during the early part of the week. Friday, the boxes are packed up for distribution. Weekends are spent at store demonstrations and festivals. The couple are the only workers.

From start to finish, the process takes 30 minutes. Twenty-five pounds of the granola is made at a time, Mailloux said, noting sales have doubled every year since the company's inception.

The company's goal is simple. Make a product that boasts healthy and nutritious ingredients that are uniquely associated with Vermont, including maple syrup and the family's own honey. The product comes in 4- and 16-oz. bags.

The product is distributed in Vermont and New Hampshire with prices determined by retailers, Amy Mailloux said. The Shelburne Country Store, Shaw's Supermarkets and Harrington's in Shelburne stock the granola.

Deb Mayfield, owner of the Shelburne Country Store, added the granola to the store's shelves one month ago. The product is selling well, she said.

"It's very good," said Mayfield. "It's a quality product and it's locally made."

Harrington's in Shelburne started to offer the granola about two years ago. Its popularity has continued to grow, said manager Cheryl Young. "It's popular and it's good."

During the first year of operation, the business made 200 pounds of granola. This year, the company is expected to prepare 600 pounds monthly.

"I experimented with different recipes. I did research." Mailloux said. "We put an addition onto our house and built a community kitchen."

Locating the business in rural Ferrisburgh, with its convenient access to U.S. 7, makes sense to emphasize the company's homey roots, Mailloux said. A banking executive, she works full time outside the home. A driving force behind the business's startup stemmed from the desire to have one parent at home daily with the couple's four children.

"It's been a real blessing," Mailloux said.

The specialty food business is a unique industry in the state, and one that will continue to provide employment for Mailloux, despite the challenges of the marketplace.

"We're providing a quality product," Mailloux said. "We have time with our kids and we have a business."

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I've tried it, and it's good stuff! You can order some at her website.