About The Granola Factory

It all started in 1988 when Robert and Suzanne Virgilio began their dream of owning and operating a bed and breakfast, The Bethlehem Inn. After fixing up the inn, they were missing only one thing: breakfast! After weeks of baking in the kitchen, Suzanne came up with her honey pecan granola. When her guests started asking for her recipe, Suzanne decided it was time to offer her granola outside the inn. The couple built a commercial kitchen in their basement and began baking and packaging granola for retail stores throughout eastern Pennsylvania. The Virgilio’s moved operations to a building across the street from the inn, and The Granola Factory was born. Over the years, the business expanded into an additional 7,000 square feet of production space and now offers its granola, Bethlehem Bars and Shorties in more than 500 stores across 23 states. Our granola and baked goods have a home-baked quality and flavor unlike other food products. That's because we opt for real dairy butter instead of canola oil, kosher salt instead of iodized, and King Arthur wheat flour instead of commercially bleach alternatives. While other companies highlight what's not in their food, we focus on what's in ours. Read their story