So, where did you mix up that first batch of Kodiak Crunchy Bars?

When Crunchy Bars first made the move from notes in a recipe book to a first batch, I was actually working out of a DIY “lab” that more closely resembled a small kitchen in the original Kodiak HQ. On one hand, working in a rather informal space offered up a lot of challenges but it also had an element of charm. It made it feel as though many of our recipes, including Crunchy Bars, were created, tested, and perfected in a home kitchen.

What were the highs and lows you faced throughout the process? 

Without a doubt the highs were nailing down the flavor for each variety of bar. That first time, as soon as I opened the oven the warm aroma of maple brown sugar filled the entire kitchen. I continuously caught myself taking small bites of each sample – “just to make sure they were good,” or at least that’s how I justified it. But I knew they weren’t just good, they were perfect. 

On the other end of the scale no creative process comes without frustration, and recipes are no exception. Think of them like a science experiment, you have to change one variable at a time to see what happens, continuously playing around with ingredients and percentages until you crack the code. I certainly didn’t get a recipe right in one go, it honestly felt closer to a thousand attempts. But, as soon as you get that “This is it! This is the bar.” approval from the team…it’s like music to my ears.