Our Story
Ganna’s Snack Bar started at a kitchen table with a gallon jar, a bag of dill chips and a packet of cherry Kool-Aid. Grandkids kept coming back for more, then the neighbors did, then their coworkers. At some point the jar stopped fitting in the fridge and this became a real shop.
We still make it the slow way. Chips get drained, split and put back in a fresh Kool-Aid brine for five full days so the sweet actually reaches the middle instead of just staining the skin. That is the whole trick, and it is why ours don’t taste like a pickle with syrup poured on it.
How we work
- Small batches. We brine to order each week. Sold out means sold out.
- Nothing sits. Candy is bagged the week it goes out, never pulled from old stock.
- Made here. Every jar is packed by hand in our kitchen, not drop-shipped.
Pickles keep about two weeks cold, though nobody has ever tested that theory. Keep them in the fridge, eat them straight from the jar, and save the juice — it’s the best part.