We have finally gotten samples of the protein rich Cricket flour in our hands and now we are ready to make the second prototypes of Crowbar energy bars.
The first prototypes were done earlier this year in April but instead of Cricket flour, we used nutritious larvae from the Black Soldier Fly! Since then we changed course for Crowbar and decided to use Cricket flour.
This time we will have help from an experienced chef, Hinrik Carl Ellertsson, who is currently working in Spiran in Reykjavik, Iceland, one of the more interesting restaurants in town. Hinrik has extensive experience in fine dining and worked in The Fat Duck, which is considered one of the best restaurants in Europe. Hinrik has the stomach to work with extraordinary ingredients, like Cricket flour, and is eager to start experimenting with making Crowbar.
Crowbar's first prototypes of natural, nutritious and sustainable energy bars will be ready soon and we can't wait to get a taste of our insect powered energy bars!