Bar Guru and Product Developer
Creating snack bars as delectable as Two Degrees bars requires epicurean expertise. For this labor of love, we must tip our hats to Barr Hogen, the esteemed Two Degrees Chef, who made the first iterations of each gluten free, vegan Two Degrees bar in her own kitchen. Barr’s very first job was cooking, serving and cleaning after her mom’s dinner parties in New York City in the 70’s. She has since had an exciting food career, living in and traveling the culinary capitals of the world, operating and opening successful restaurants, and developing products as a creative chef at Odwalla. Barr lives with her husband and three kids in Boulder, Colorado, a national hotspot for all-natural food production.
Here’s the skinny on Two Degrees from the chef herself:
“Malnutrition is a problem all over the globe. So, I selected grains and seeds for the Two Degrees bars that have an international scope. Millet is a staple of Northern India and Africa, while chia and quinoa are grown and consumed in the Andes of South America. These crops are naturally gluten free, packed with nutrients and commercially available in the United States. I hope to continue scouring the globe for more of these remarkable heritage grains to use in future Two Degrees products.
Our gluten free, vegan bars have been a real hit with consumers. Apple Pecan has a profile that is almost like apple pie, but also teeming with sunflower seeds, almond butter and figs. Chocolate Peanut is a real American flavor profile, but with dried plums, raisins, sunflower and sesame seeds, it has a new twist. For those who don’t eat nuts, Chocolate Banana is a tasty option which smacks of bright banana tones. My personal favorite is the Cherry Almond which has loads of unsweetened cherries and almonds, as well as creamy almond butter.
My personal philosophy is that food is inherently healthy–as long as you aren’t allergic to any of it, of course. While working at Odwalla, I “overdosed” on synthetically fortified products. So when I created Two Degrees bars, I wanted to make something not only nutritious, but all-natural. That’s why you see so many fruits, seeds, nuts and grains: I created our bars to be delicious and plentiful in natural, nutrient-dense foods. I hope this culinary integrity comes through in spades when you enjoy your consciously crafted, healthy and nutritious food bar.
We are all privileged and lucky to have so much food around us. Unfortunately, the children to whom we’re giving meals do not. Thanks for helping us with our mission to put a serious dent in the number of children who need these meals.”