Granola for Hotels: Pink Lychee & Spicy Chocolate Corn (made for premium breakfast)
If you’ve ever stayed at a boutique hotel where breakfast felt like part of the experience (not just a meal), you know the difference the details make.
That’s exactly what we had in mind when we created two new flavors in collaboration with 3-star Michelin chef Gert De Mangeleer: Pink Lychee and Spicy Chocolate Corn.
They’re unexpected, layered, and designed to make guests pause for a second and go: wait—what is this?
Why this granola works so well for hotels
Hotel breakfast is one of the most photographed, reviewed, and remembered parts of a stay.
These flavors help you:
- Stand out from the standard buffet lineup
- Create a signature breakfast moment guests talk about
- Offer something that feels chef-led without adding complexity for your team
- Upgrade the perceived value of your breakfast offering
Pink Lychee: bright, elegant, and surprisingly addictive
Pink Lychee is the flavor that still makes me smile, because it landed perfectly in one test batch. Also, if you've never tried freeze dried lychee... I think its one of the most amazing ingredients I have ever worked with.
It’s inspired by a dish Gert was serving on his menu, and it has that same feeling of balance: fresh, fragrant, and just the right amount of sweetness.
How hotels can serve Pink Lychee
- Parfait (grab-and-go or plated): layers of yogurt/skyr, a thin layer or rose or raspberry jam, topped with Pink Lychee granola
- Yogurt + fruit bowl: thick Greek yogurt, Pink Lychee granola, fresh berries, a little lime zest
- Breakfast buffet upgrade: serve in a beautiful ceramic bowl with a small card that says “Pink Lychee”
- Pastry counter pairing: alongside croissants or brioche, with a small pot of yogurt or skyr
Spicy Chocolate Corn: deep, warm, and a little daring
Spicy Chocolate Corn is the one guests don’t expect — and then they go back for a second scoop.
It’s rich and chocolatey, with warmth and crunch that makes it feel almost dessert-like, while still fitting beautifully into breakfast.
How hotels can serve Spicy Chocolate Corn
- Mocha bowl: yogurt + banana + Spicy Chocolate Corn + cacao nibs
- Warm breakfast moment: sprinkle over warm oats or porridge for a chocolate-spice finish
- Mini dessert option: top a small mousse or panna cotta cup with a crunchy layer
A quick note on consistency (because it matters in hospitality)
During development we also explored a third flavor: Berry Wild Peanuts.
It was delicious — but wild peanuts are too hard to source consistently, and consistency matters if you want a flavor to stay in your assortment.
At this level, consistency is part of luxury — guests should get the same wow, every time.
Also a fit for catering & high-end retail
While these flavors were designed with premium breakfast experiences in mind, they also work beautifully for:
- Caterers who want a chef-led crunch element for bowls and mini desserts
- High-end retailers curating standout products with a story
Get wholesale pricing (page coming today)
If you’d like to stock these flavors for your hotel, catering business, or store, message me with:
- Your business name + location
- The channel (hotel / retail / catering)
- Estimated monthly volume
And I’ll send you wholesale pricing and the best format options. Or fill out this form and I will get back to you.