We're clearly not the only ones who think so. A year and a half after launching, the maple syrup-sweetened macaroons (which also come in chocolate and vanilla) are sold in more than 350 stores across Canada (Koukla also makes raw cookies). We talked to Jerassy about how she grew her brand while staying true to her super-healthy values.
How did Koukla Delights start?
I’ve always been an avid baker, in the more traditional sense - using lots of sugar, flour, milk and butter. But I started to realize that my blood sugar would plummet after a piece of cake and that I had had a harder time digesting food with dairy and gluten. I started to read more books about the importance of eating organic food and the health benefits of eating raw and avoiding gluten and dairy.
I started to experiment with dehydrators and soon realized I could satisfy my sweet tooth and nourish my body without compromising flavour. Once I stopped eating sugar and dairy, I stopped craving it! I’m very proud that Koukla Delights are not only delicious, but nutritious - every flavour is free of all dairy, soy, refined sugar, and agave.
Can you share any moments from your first year in business?
For the first four months, I sold Koukla by approaching stores myself - I wasn’t sure how people would react! It was wonderful when I received re-orders and realized that people of all ages, from children to teenagers to adults, loved the taste of Koukla and kept coming back for more. My favourite moments have been the smiles I see on people’s faces when they try Koukla for the first time!
How did you test your product and come up with the flavours and ingredient list?
I experimented at home a lot and, of course, subjected friends and family to every new attempt! It was really important to me to come up with something that was both healthy and delicious - a perfect blend of taste and nutrition! I wanted every ingredient to nourish the body, and I refused to take any shortcuts or use any fillers. I wanted to create a treat that fuelled the body with vitamins, minerals, and enzymes and provided great energy.
Aside from macaroons, what's your favourite snack to make at home?
I always have homemade almond milk in the fridge. It’s delicious and super easy to make. All you have to do is blend one cup of raw almonds (preferably soaked for four hours) with four cups of water. Strain it through a cheesecloth and then add raw honey and a pinch of Himalayan salt. I drink almond milk alone, add it to my tea, use it as a base for a smoothie, or have it with my cereal.
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