London born and bred, our founder Hedié first discovered a taste for granola during a spontaneous trip to Brazil, where she was greeted morning after morning with bowls of freshly baked granola atop mountains of fruits. Upon returning to London, granola found a firm place in her culinary artillery. Indeed, Husk & Honey was born.

Seven years since a passion was translated into a thriving company based in the heart of London’s Spa Terminus, Husk & Honey is committed to the same quality and principles with which it started in Hedie’s domestic kitchen.

We source our grains with a key focus on provenance and select our nuts, seeds and fruit for their flavour, as it is our belief that exceptional cereals begin with exceptional ingredients. Our granolas are blended with a touch of wildflower honey, using no refined sugars, then roasted, cooled and processed ready to be enjoyed.

Since hosting at our first farmer’s markets, Primrose Hill, Sloane Square, and Broadway Market, Husk & Honey has grown organically to lay our aprons at our beloved bakery headquarters nestled under the arches of Spa Terminus, situated in the heart of London’s original food scene; Bermondsey.

The dedicated Husk & Honey bakery has enabled us to establish a thriving wholesale business whilst still serving thousands of our loyal independent customers; Mr & Mrs Pearson on the Isle of Wight, Mr Treadwell in Brighton, and the Morley-Fletcher family in London to name a few.

With retail packaging, bulk packaging and a sizable production capacity, our small, hard-working team are delighted to supply over 100 coffee shops, hotels, restaurants, food halls & neighbourhood groceries across the capital and beyond. Staying true to inherent values enables us to maintain the H&H quality commitment and enjoy the company’s independence; we aren’t naturally aligned to big supermarkets and investment schemes, opting instead to work to our own steady, stable & sustainable pace.

As a small and hardworking women-led team, we have baker Kirsty in the kitchen, leading production, recipe development, quality control and more, Yashila managing accounts, working with stockists and all things digital, Laura and Bea handling all your orders and daily bakery operations, and the occasional Saturday rockstar appearance from our beloved Eleanor (who now has a full-time role at The Royal Opera House). Our founder, Hedie, will be taking maternity leave over Summer 2025 (although she naively thinks "It'll only be a couple of months") - its her first baby, after Husk & Honey.