Dara Rosenfeld, founder of the Charleston-based brand Globetrotter Granola, infuses her passion for travel into five globally inspired blends. Originally trained as an interior designer, Rosenfeld drew inspiration from international architecture and cultural traditions—sparking a lifelong love of exploring the world. “Travel has always been a big part of my life,” she says. “My family loves discovering new places together, and food is such an essential part of experiencing different cultures. That’s what I want to share through my granola.”
When Rosenfeld first moved to Charleston seven years ago after living in San Francisco, she finally had the time to learn how to cook healthier alternatives that also satisfied her sweet tooth. She began by combining coconut sugar, maple syrup, and avocado oil, as well as organic oats and rice crisps. “It was one of my go-to snacks,” Rosenfeld says, adding that while friends and family also enjoyed her delicious granola, there wasn’t anything one-of-a-kind about her creation.
But everything changed after a trip to Morocco, where Rosenfeld took a cooking class that would lead to her South Carolina brand. In Morocco, she learned how to make a cookie that combined sesame, fennel, and anise. The flavor was so striking, Rosenfeld says, that when she was back stateside, she tried to recreate it. “Then I just had a lightbulb moment,” she says. “This spice blend would be great in granola.”
Using those spices, Rosenfeld created her first flavor, Samba Sesame, which she says is still her favorite. Globetrotter Granola now offers four additional flavors: Disco Dukkah, an African inspired blend of cumin, coriander, and allspice; Charleston Chili Chocolate, a Mexican-inspired blend of cacao, cinnamon, and chili; Can Can Curry, an Indian-inspired curry blend; and Cha Cha Chai, an Indian-inspired chai blend—and Rosenfeld’s most popular flavor.
While Rosenfeld knows most people enjoy granola on top of their morning yogurt, she encourages her customers to use her unique blends in a variety of ways. She has used it to top hummus, pumpkin pancakes, salads, and grain bowls. One of her customers has even used it to spice up her hard boiled eggs. “I’ve had people put it on salmon before,” she says, adding that a hint of tahani sauce alongside her Disco Dukkah blend is a popular topping for sweet potatoes.
Aside from endless flavor pairings, Rosenfeld says she has enjoyed the process of starting a new business in the food industry, adding that she has fortunately been guided by several mentors. “It’s not easy to start a food business,” she says. “I believe everyone who has found success in this business has also faced their share of struggles, which is why they’re often so generous in helping others." She has also loved the opportunity to be creative, from flavors to packaging. “This creativity has sparked new parts of my brain again,” Rosenfeld says. “Whether it’s cooking in the kitchen or marketing, there is always something to learn and improve on.”
While she is currently focused on her five flavors, Rosenfeld is always brainstorming new combinations. “I did grow up in Canada, so there might be a Canadian blend,” she says. “There are definitely a few flavor combinations I keep toying with.”
For now, Rosenfeld is happy she has been able to share different flavors of the world within her Southern community. “There is a lot of tradition and history in the South, and I like that my granola is taking on spice blends from other parts of the world and other people’s traditions and history,” she says. “I’m hoping to create new traditions here as well.”
Written by Isabella Reilly
