DEEPLY ROOTED: Proving naysayers wrong, one crunch at a time
For Tootsie Nāmu‘o-Davis and Chef Bonny Davis, co-owners of Hawaiian Krunch Company, the journey of building their business has been deeply rooted as the indigenous crops that define their granola blends. What started as an idea to honor Hawaiian canoe crops has blossomed into a thriving venture fueled by their mission to honor heritage and an eagerness to rise above doubt.
In 2022, Chef Bonny was selected in a once-in-a-lifetime experience to star in an original series called “Taste Our Love For Hawaii,” which explored the natural beauty and bounty of our Islands through the lens of chefs. In one of the episodes called Kalo Journey, she joined chefs from across the nation to explore ways to incorporate kalo or taro—as we know is highly revered here in Hawaii—into contemporary culinary creations. The tour’s message, “Kalo to the People,” inspired Bonny and Tootsie to rethink the possibilities for kalo, breadfruit (‘ulu), and sweet potato (‘uala) beyond traditional dishes like poi.
For Bonny, this exploration was deeply personal. Kalo, ‘ulu, and ‘uala had been staples on her childhood dining table, lovingly prepared by her grandmother. Armed with a vision to celebrate these ingredients, the couple set out to create granola mixes that honored their heritage while offering something new to the world.
What they thought would be simple turned into nearly a year of trial and error. Testing, tweaking, and perfecting the formula to achieve shelf stability, crunch, and flavor required patience and determination. Chef Bonny’s role as the executive chef at Kamehameha Schools Maui became a valuable asset—the students served as their most honest critics, helping to refine the blends.
Their final products, featuring ingredients like local honey, macadamia nuts, cacao nibs, and dried tropical fruits, tell a story. Each blend—whether it’s the ‘ulu mix with dried pineapple and mango or the ‘uala mix with cacao nibs—honors the indigenous crops of Hawaii and the land they come from.
Not everyone believed in their vision. Tootsie recalls a moment when someone dismissed their business, saying it wasn’t sustainable due to the high costs of production. Instead of discouraging them, it lit a fire. “That comment fueled our passion even more,” Tootsie says. “We were determined to prove him wrong.”
And prove him wrong, they did. Hawaiian Krunch Company has grown steadily, gaining more knowledge through programs like the ‘Āina to Makeke initiative, which provided resources and branding support, and events like the Made in Maui County Festival, Made in Hawai‘i Festival and other renowned events. Each opportunity has reinforced their commitment to their product and their mission.
Now two years old, Hawaiian Krunch Company is gaining traction and dreaming big. Scaling up to meet demand means facing challenges like investing in machines and streamlining the packing process, but Tootsie and Bonny are confident they’ll figure it out as they grow.
For them, it’s about more than granola. It’s about honoring the land, sharing the stories of the crops they use, and showing the world the versatility of Hawaii’s indigenous ingredients.
Tootsie offers this advice to aspiring entrepreneurs: “Nourish your relationships and turn them into good partnerships. Ask for help, make contacts, and believe in your talents. Nothing will stop you if you believe in your product!”
As Tootsie and Bonny continue to crunch through challenges, their story inspires others to stay rooted in their dreams—and to prove the naysayers wrong.
Because in their world, nothing is sweeter than success sprinkled with determination.
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