Michelin Chef Granola Collaboration: How our collaboration with 3-Star Michelin Chef Gert De Mangeleer came to be

Some collaborations feel like a “pinch me” moment. This one definitely did.

Working with Gert De Mangeleer, a 3-star Michelin chef, has been one of those rare projects where everything clicks: shared standards, shared obsession with flavor, and a mutual love for doing things properly (no shortcuts, no “good enough”).

If you’re curious about a Michelin chef granola collaboration and what it takes to create truly special flavors, here’s the story of how it came to be — and how it led to two bold creations: Pink Lychee and Spicy Chocolate Corn.

It started with a message I didn’t expect

I still remember seeing his name pop up.

Gert reached out to me.

And yes — I had a little “is this real?” moment.

But from the very first conversation, it felt surprisingly natural. Not because it wasn’t a big deal (it was), but because we immediately spoke the same language: taste, craft, and doing things with intention.

Same values. Same passion. Same obsession with the details.

Naturally Granola has always been built around one thing: taste that makes people pause.

Not “healthy but…” granola. Not “pretty good for granola.”

Just: this is ridiculously good.

That’s also what makes working with a Michelin-level chef so exciting. At that level, taste isn’t a nice-to-have. It’s the whole point. Every ingredient, every texture, every aftertaste matters.

And honestly? That’s exactly how I’ve approached this product for years.

What it’s like working with a 3-star Michelin chef (spoiler: surprisingly easy)

You might expect it to be intimidating.

But the truth is: it was easy — because our standards were already aligned.

Gert is incredibly sharp when it comes to flavor, but also down to earth and genuinely enjoyable to work with. No ego. No complicated back-and-forth. Just a shared excitement to create something special.

One moment that really captured that for me: Pink Lychee.

I made one test batch… and it was perfect in one shot. The balance was just right. And the coolest part? It was inspired by a dish he was serving on his menu — which made the whole collaboration feel like a true meeting of worlds.

Not everything was that instant, by the way (and that’s part of the craft). We also explored other ideas and flavors early on — including one called Berry Wild Peanuts. That one needed quite a few tweaks, unfortunately after a few years we had to stop producing it because wild peanuts are too hard to source consistently, and consistency matters if you want a flavor to stay in the assortment.

At this level, consistency is part of luxury — guests should get the same wow, every time.

Pink Lychee & Spicy Chocolate Corn: the flavors that came out of it

This collaboration led to two flavors that feel like a perfect example of what happens when you combine craft with creativity:

• Pink Lychee — bright, elegant, unexpected

• Spicy Chocolate Corn — deep, warm, a little daring, and seriously addictive

I’ll go deeper into both flavors (tasting notes, serving ideas, and where they shine) in the next post — because they deserve their own moment.

Why this collaboration matters (beyond the hype)

Of course it’s exciting to say you collaborated with a 3-star Michelin chef.

But the real value is what it signals:

• A shared standard of excellence

• A commitment to flavor and craft

• A product made for people who care about quality

For us, it’s not about chasing status. It’s about building Naturally Granola into the kind of brand that belongs in places where people expect something memorable.

Want to taste it?

If you’re curious (as a customer, foodie, or press), send me a message and I’ll point you in the right direction.

Next up: a full deep-dive into Pink Lychee and Spicy Chocolate Corn — tasting notes, serving ideas, and why they’re such a fun fit for modern breakfast culture.