Jumbo oats and crunchy seeds combined with masses of fruit, make for a delicious treat.
The perfect combination of exotic Cashew, luxurious Belgian Chocolate and succulent Raspberry - a new level of taste
Savour the salt and sweet flavour experience of luxurious Caramel and Sea Salt in our delicious granola bar.
Plump and juicy Jumbo Flame Raisins and whole Hazelnuts; a flavour combination to re-energise you at any time.
Luxurious Belgian Chocolate combined with crunchy seeds and masses of fruit deliver that feel good feeling.
Our bars come in these wonderful shelf ready boxes, each holding 15 fabulous bars
Previous
Next
Working in New York, a little over 30 years ago, taught me lessons that have lasted a lifetime. Most importantly, it's all about the taste. Which I achieve by never compromising or accepting substitutes. And by choosing to use only the best, most flavoursome ingredients, I accomplish my ultimate goal; to bring you the greatest gluten free recipes that taste absolutely amazing!
My food philosophy.... Be true to the taste, never accept second best and let the flavour experience decide.
Working as a waiter in a New York restaurant, I quickly learnt great service, meant a great tip, often regardless of the quality of the food. But I also saw that the best restaurants combined quality, service and consistency as well as an uncompromising attitude to be really successful.
With my wife to be, Marion, we bought a green 1968 Buick station-wagon in New York for $500. Whilst driving to Los Angeles, we sampled the good and bad of American Cuisine - and learnt to cherish the quality places along the way. We arrived in Los Angeles with a single dollar bill to our names and I picked up a job as a waiter in a surf and turf restaurant the next day. We sold the car for $750 having put on over 5,000 miles! Enough in those days to get a plane ticket home for the two of us.
I opened my first business in London in 1982 having returned to the UK. “French Franks†was the first bakery and sandwich shop to feature croissants and baguettes baked on the premises. This is when I started to bake my own granola bars, biscuits and cakes. The granola bars were successful from the outset and I have been making them ever since. This was the birth of what became my Original Recipe.
My eldest daughter was born in 1984 and it soon became evident she was gluten intolerant. I was not satisfied with the quality of products available and I quickly made it my business to develop recipes that she would love, which were not second best - she deserved no less after all. It was this that eventually led me to rewrite the recipe for my now popular Original Recipe Granola Bar and make the rest of my baking Gluten Free - but with absolutely no compromise on taste.
My first Thanks for Frank’s restaurant opened in Carnaby Street in 1996. Here I coined the term “Luncheonette†to describe a small range of made to order sandwiches, salads and hot dishes alongside my now familiar cakes, cookies and granola bars. We rapidly expanded across London. Throughout this time, Granola Bars were an ever present and popular feature of the offer, with many customers returning day after day.
Previous
Next
We also make tray bakes!
Our 1.2kg trays come pre-cut into 14 X 86-gram portions in all of our fabulous flavours, perfect for your coffee shops, cafes and event caterers menu.Please contact Frank for more details and samples.