Try Big Spoon Roasters' new energy bar | Food Feature | Indy Week
Pin It

Try Big Spoon Roasters' new energy bar 

A fresh batch of Big Spoon Roasters’ new Apricot Pepita bars, ready for deployment

Photo by Alex Boerner

A fresh batch of Big Spoon Roasters’ new Apricot Pepita bars, ready for deployment

I don't typically dig for crumbs in the darkened recesses of energy bar packages.

But last month, while grabbing a cup of coffee en route to the gym, I spotted a handsome package sporting a familiar imprimatur—Big Spoon Roasters, the four-year-old Durham company that's earned national acclaim for small jars of almond, peanut, pecan and cashew butters with admittedly high prices. The 70-gram "Apricot Pepita Nut Butter Bar" costs $4, several times as much as my dense, predictable Clif Bar. I earmarked the funds as a weekend indulgence.

Several hours later, I found myself holding the ripped wrapper above my gaping mouth, hoping for one more perfect morsel. Subtlety isn't a character trait of workout foods, but this one depends upon it. It's soft and chewy, with pockets of crunch. It's sweet, with the apricots sitting alongside bits of chocolate, and a little spicy, as though a dab of pepper had been dropped into the mixer. I wanted to keep working out just so I could have another.

click to enlarge A fresh batch of Big Spoon's Apricot Pepita nut butter bars are ready for packaging at the facility in Durham. - PHOTO BY ALEX BOERNER
  • Photo by Alex Boerner
  • A fresh batch of Big Spoon's Apricot Pepita nut butter bars are ready for packaging at the facility in Durham.

"Why should you compromise taste in any food experience?" says Big Spoon's founder, Mark Overbay. "Sure, it's great that you're fueling your body for that marathon, but it should still taste good."

Tall, lean and sporting a white cycling cap, Overbay looks like he's training for a marathon as he stands in the company's cozy manufacturing space. It smells like a candy factory but is as clean as a research lab. His wife, Megan, formulated the basic recipe for the bars while competing as a triathlete. A mix of pumpkin seed-and-peanut butter, honey, chocolate, quinoa, apricots, grass-fed whey protein, oats and seeds, the bars are pressed, not baked. They balance two parts carbohydrates with one part protein, a formula Overbay prefers for endurance. Big Spoon uses chicory root fiber to bind it all together—easier for digestion than soy, he says, and with a slightly savory flavor.

"I wanted to avoid adding any ingredient that didn't positively influence the flavor and the nutrition," he explains.

After making small batches of the bars for four years and quickly selling out at markets, Big Spoon, as of June, has the equipment and personnel to send them to stores. They'll even launch a dried-cherry version in the fall.

"I had no idea how they'd do in a retail setting," Overbay says, "but now we can't keep up."

Big Spoon, it seems, is giving itself a workout.

Eat This is a recurring column about great new dishes in the Triangle. Had something you loved? Email food@indyweek.com.

This article appeared in print with the headline "Heavy lifting"


Comments (3)

Showing 1-3 of 3

Add a comment

 
Subscribe to this thread:
Showing 1-3 of 3

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
  • To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
  • To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
  • Proper web addresses will automatically become links.

Latest in Food Feature



Twitter Activity

Comments

A great little family Italian restaurant. Good menu. Quiet setting. Good service. …

by Anthony Dean Morgan on Pulcinella's Italian Restaurant (Durham County)

The Refectory is no longer on the Duke Campus. Their new, permanent location is on Chapel Hill Blvd, and yes …

by Beth Owl's Daughter on The Refectory Cafe (Durham County)

Most Read

No recently-read stories.

Visit the archives…

Most Recent Comments

What is "ugly" and extremely cruel is animal abuse. Science has shown that fishes are sentient, they suffer fear and …

by MaryF on One Fish, Two Fish, Local Fish, Ugly Fish (Food Feature)

So they want a garden. They buy a house with a shady backyard and a HOA. Sounds like they engineered …

by millertime on After Years of Looking the Other Way, a South Durham HOA Cracks Down on Front-Yard Gardens (Food Feature)

The Woodcroft HOA sounds sadly out of touch with current home trends. Family-friendly neighborhoods with play equipment and gardens--whether in …

by CCreek on After Years of Looking the Other Way, a South Durham HOA Cracks Down on Front-Yard Gardens (Food Feature)

My wife and I have lived in sight of the Lakewood for going on thirty years. We remember the Davis …

by Steve Coombs on What Do Lakewood Residents Think of Their Neighborhood's Newest High-End Restaurant? (Food Feature)

A similar conservative highjacking of the HOA and selective enforcement of covenants happened to us in Fairfield neighborhood in Durham …

by MMR on After Years of Looking the Other Way, a South Durham HOA Cracks Down on Front-Yard Gardens (Food Feature)

© 2017 Indy Week • 320 E. Chapel Hill St., Suite 200, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation