Michelle Pusateri and a couple part-time employees
A former pastry chef at Nopalito, Michelle Pusateri started making granola when she became fed up with grocery-store blends that were stale, processed, and loaded with sugar. Her goal was to create a healthier granola using fresh ingredients sourced from local and sustainable farms, and pure maple syrup as the only sweetener. Michelle produces each batch of granola by hand in a gluten-free kitchen, and she sells them through local retailers and farmers markets.
For nuts and fresh and dried fruit, Nana Joes sources from local farmers, including Ferry Plaza vendors like Bernard Ranches, Kashiwase Farms, Bella Viva Orchards, and Blossom Bluff Orchards. Her gluten-free oats come from Central Milling. The maple syrup is certified organic, sourced from a small artisan producer on the East Coast.
Nana Joes was named after Michelle’s grandparents; Nana is what she called her grandmother, and both of her grandfathers were named Joseph.
San Francisco, California
Saint Benoît (French for Saint Benedict) founded several monastic communities across Europe. For centuries, these communities have crafted some of the best artisan food products in the world.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »