It all started with one cookie…
Good Habit began with founder/owner Nina Burr working as a personal chef, catering to the dietary needs of families and individuals, many of them with a gluten allergy. After tasting MANY gluten free cookies and snacks, Nina realized that she wanted to create a gluten free treat that was so delicious and packed with flavor, the only thing missing was the wheat! In January 2009, Good Habit made it’s “official” debut at the Fancy Food Show in San Francisco. Good Habit currently makes 5 sinfully delicious flavors of gluten free cookies, and one highly addictive gluten free granola. New cookie and granola flavors are in the works, so stay tuned! You can currently find Good Habit Gluten Free Cookies and Granola at over 50 locations nationwide. Good Habit Foods…
In September 2009, Good Habit opened up it’s first retail store and café in Thousand Oaks Ca, appropriately named “Good Habit Foods”. Good Habit Foods is an extension of the Gluten Free Cookie and Granola brand, offering up a full menu of freshly made soups, salads, sandwiches, burgers, and paninis- all available as gluten free options! Good Habit Foods also carries it’s signature line of Gluten Free Cookies and Granola, along with the chef’s daily selection of freshly prepared pre-packaged foods and sweets for take-away. Our Food Philosophy…
Good Habit was born from the philosophy that not all habits have to be bad. Eating well is about making conscious food decisions, without sacrificing taste, quality, or satisfaction. No gimmicks, no empty promises, no hidden agendas. Our goal is to provide our customers with carefully prepared foods and baked goods, made from scratch, in small batches, with lots of love and care. No shortcuts here!
*All of our products are made in a gluten free facility, where we take great care to ensure that it is kept wheat free, so you can enjoy all our yummy treats without any hesitation. We pride ourselves in making all our products by hand, and in small batches with all natural and organic ingredients.
