Hannah Barnstable founded Seven Sundays in 2011 with four muesli recipes, an old Raleigh bike, some rented after hours kitchen space at a friend’s restaurant and a crazy desire to flip the breakfast aisle on its head. Hannah’s food philosophy is simple: Food is an experience to be enjoyed, and should remain as close as possible to the way Mother Nature intended it to be. Which is why Seven Sundays uses ingredients like small sustainable whole grains and wild dried berries in its modern muesli mixes. Prior to starting Seven Sundays, Hannah worked in finance with food companies in New York and Chicago. When she isn’t buried in Excel spreadsheets or off selling muesli, Hannah is running, browsing grocery stores or in the kitchen making meals from scratch for her sweet family of five. SevenSundays.com