Our story starts in the French Alps. Two friends, living, exploring and playing in the mountains around Chamonix and that made for hungry work. We couldn’t find anything that we could eat, day-in day-out, year-round, that actually worked. And after a season of guiding clients up the Mont Blanc and climbing and skiing every storied spot in Chamonix, we started making something that we could eat all the time. Production was pretty low tech. We used our ice axe hammers in the kitchen to crush spices. We kept the ingredients simple. And our early recipes tasted fantastic, didn’t freeze in the cold, and had a great energy profile.
We started selling these home-made bars, wrapped in tin foil, to our friends because they asked us to. We figured we might be able to raise a bit of cash for a good cause along the way. By the end of that first winter, our kitchen was a mini factory, and we knew we needed to find another way forward.