We’re thrilled to unveil our beautiful, refillable granola growlers, available for purchase at any of our Manhattan cafes. You can take home our homemade gluten-free granola—a crunchy dream featuring pecan halves and toasted coconut—in a stylish 14.5 oz. Weck Jar for $16. (And you can bring your empty jar back for a $3 discount on a refill.)
There’s nothing better than discovering talent within the Irving “Farmily” and helping employees develop new ways to shine. Read on to discover how an Irving Farm regular turned bad fortune into a delicious opportunity and became a self-made baking success!
Faryl Amadeus did not grow up in the kitchen. Born in Kentucky and adopted into a liberal Jewish family in Brooklyn (she likens her father to Columbo), she danced with the Joffrey Ballet as a child before studying visual arts at New York’s esteemed LaGuardia High School. A lead role in A Chorus Line led her to NYU’s Tisch School of the Arts where she trained at the Experimental Theatre Wing and the Royal Academy of Dramatic Art in London. At this point, baking was the furthest thing from her mind.
Flash forward to the last couple of years. Faryl was cast by Lynne Ramsay, one of the most admired young directors in international cinema, to portray a bad guy (and a boy) in a major film starring Natalie Portman. The production fell apart in spectacular fashion. Actors dropped out. Scripts were rewritten. Directors got replaced. Faryl’s role was cut, so she returned to New York, heartbroken and needing to figure out employment. Her husband (a TV writer whom she detested when they were kids but wound up marrying after four proposals) had been working out of our 79th Street cafe where they were neighborhood regulars. When she overheard that an employee was leaving, she jumped at the opportunity and wound up making sandwiches and baking biscuits with almost no prior experience.
Around this time, Faryl decided to adopt a strict gluten-free diet as an experiment. One day, she was craving granola, so she researched multiple recipes, mulled over the science of taste and texture, dreamed up her ideal flavor combination, and wound up crafting some of the tastiest granola in NYC. She was so pleased with the results (as were the customers) she expanded her gluten-free explorations into a whole line of sweet treats, including the most decadent, slap-yo-mama-delicious dark chocolate brownies ever.
And the baking provided a welcome contrast to the ups and downs of a career in the arts. There’s a meditative quality to mixing the ingredients (beauty tip: Faryl uses the granola’s wet mixture as a moisturizer and exfoliant) and an instant gratification to having people enjoy her product (especially parents of gluten-free children). She can audition during the day and bake in the evening. Eventually she’d love to have an open bakery space where she can work while interacting with customers.
If you don’t catch her at the 79th Street cafe running up the stairs while balancing six trays of granola, or on the soccer field representing Irving Farm in the Coffee Kickball League, she just might be upstate where she and her husband are building a house on an old dairy farm. The Faryl Amadeus Adventure Train just won’t quit!
Perhaps a serving of her granola will give you the extra pep to have your own adventures. Life has a funny way of opening unexpected doors. It’s up to us to dance on through.