We are busy people over here at Mitten Crate HQ, and we have an affinity for perfectly packaged grab and go foods that satisfy our need to eat fun and funky flavors on the go, Lush Gourmet foods makes handcrafted uniquely flavored almonds and peanuts. They are the perfect item for on the go foodies as well as a healthy step up from those bland big companies. This is what Bisera had to say about the ins and outs of being a “gourmet nut guru”.
Tell us a little about yourself and the company you own/run
Growing up I always found myself in the kitchen and I knew that I wanted to have a career involving food, but not necessarily be a chef, I wanted something of my own. The original family recipe was always very popular when my family had guests over, so I knew that would have to be my first product. I started experimenting with flavors and came up with five while still studying in college. One thing lead to another and Lush Nuts were born!
What is your location and when did you start/how long has the company been in business
Lush Gourmet Foods is currently based in Kalamazoo, but is in the process of moving to the Ann Arbor Area. Lush Nuts first hit the market in January 2011.
What makes your products special/unique
Lush Nuts are unlike any other coated nut, but not only because of the unique flavors. All our almonds and peanuts are grown in the USA and we only use natural ingredients without adding extra oils like most companies. Lush Nuts are also gluten free and vegan!
What’s the favorite part about your job
I would definitely have to say that product/flavor development is the best part of my job. Experimenting with different combinations is fun – some work and some don’t, but the end result is exciting to see (and taste).
Where can we buy more of your products
Whats the best way to enjoy/eat/prepare/utilize your product
They’re great on their own, but also delicious alongside other foods/beverages. I love them sprinkled on ice cream, oatmeal, and greek yogurt. The Coconut Orange Peel is great with a crisp, dry white wine and the Dark Cocoa Chili with red. I typically pair the Coconut Ornage Peel with a Sauvingnon Blanc and the Dark Cocoa Chili with a Pinot Noir. (both from a local Michigan winery of course!!)