It’s taken more than 30 years, but it looks like the ’60s may be losing steam. Gun barrels outnumber flower stems, tie-dye no longer merits a Converse high-top color, and it’s really starting to seem like Jerry Garcia isn’t coming back. But granola is here to stay. We went in search of the best of this generation and found it.
BUY A BOWLFUL
Seattle: Macrina Bakery & Cafe. Toasty mixture includes hazelnuts, dates, and dried cherries. 2408 First Ave.; (206) 448-4032.
Berkeley: Café Fanny. Its claim to fame is organic oat granola, also sold at Bay Area retail locations. 1603 San Pablo Ave.; (510) 524-5447.
Los Angeles: Clementine. Toasted oats and almonds are mixed to order with plump dried fruit at this stylishly wholesome bakery/cafe. 1751 Ensley Ave.; (310) 552-1080.
Taos, New Mexico: Dragonfly Café & Bakery. Sweetened with brown sugar and honey, this granola boasts three kinds of nuts, plus pumpkin seeds. 402 Paseo del Pueblo Norte; (505) 737-5859.
Near Park City, Utah: Deer Valley Bakery. Crunchy seed and nut granola sold by the pound and in smaller packages sized for a snack on the slopes. At Deer Valley Resort; (435) 645-6623.