Mother of Invention

A Guilford mom goes into the granola business.

By Jane Marion - July 2014

WOOT! Granola -Photography by David Colwell

Two years ago, when Gail Fishman’s 18-year-old daughter Sasha rode her bike across the country, Fishman sent care packages with goodies. “Sasha wanted healthy foods,” says Fishman. “After she came home, she asked why I didn’t send granola.” In researching recipes, Fishman found most blends were anything but nutritious, so she devised her own. “In our house, we love crystallized ginger,” says Fishman, “and I love dried fruit and nuts but didn’t want to use refined sugar, so I used flavored Maryland maple syrup and coconut palm crystals that gave it a caramel flavor.” The granola was an instant hit, and last July, Fishman marketed her mix. “We came up with ‘WOOT!,’ which is what Sasha says when she’s happy,” says Fishman, who sells her unique formula at area farmers’ markets. The entrepreneur also takes quality control seriously. “I’ve gained five pounds since I started this,” she laughs. “I taste every batch.”


Gail Fishman’s husband, Jonathan, assists in the sales and shipping of WOOT!; Sasha’s sister, Leah, is the company’s accountant; and Sasha designed the business logo.

July 2014

WOOT! Brownies

1 cup unsalted butter
4 ounces bittersweet chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla
2 cups WOOT! cherry pecan mix
2/3 cup semisweet chocolate chips
1/2 teaspoon fine-grain sea salt

  • Melt butter and chocolate in 4-quart saucepan over very low flame. Cool. 
  • Preheat oven to 350 F. 
  • Butter 9 x 13-inch baking pan. 
  • Line bottom of pan with parchment paper and butter. 
  • Combine one cup sugar with cooled butter/chocolate, mix well. 
  • Add eggs, sugar, flour, vanilla, and mix to combine with the addition of each ingredient.
  • Add WOOT! cherry-pecan mix, and semisweet chocolate chips to batter. Combine gently.
  • Spread batter into prepared baking pan.
  • Sprinkle sea salt, then remaining ½ cup WOOT! over batter surface. (Submerge any dried cherries to keep them moist.) 
  • Bake for 45 minutes. Cool to room temperature. 
  • Chill in refrigerator one hour. Run knife along sides of brownies to release from pan. 
  • Turn sheet of brownies upside down onto cutting board. Remove parchment paper. 
  • Cut with serrated-edge knife into desired size. 


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