As a dedicated granola lover, I was searching for a not too sweet granola that was more substantive than flaky grains. Most granolas contain unnecessary ingredients like processed sugar. Obesity and diabetes rates are at an all time high, and sugar is the main culprit.
Ghostwriting for a vegan chef inspired me to create wholesome recipes. The first recipe I experimented with was granola. The day I baked my first batch in August 2011 marked the beginning of Born to Crunch. Since then, I’ve tweaked the recipe to make it what it is today…the crunchiest, freshest, not too sweet, most Jackson Holesome granola. It eats like granola, and fuels like trail mix.
The Crunch venture was born in Jackson Hole in September 2013. Inspired by the title of Warren Miller's film Born to Ski, Bruce Springsteen's song "Born to Run," and Christopher McDougall's book Born to Run...Born to Crunch stuck.
In December 2014, Born to Crunch ran a successfully funded Kickstarter campaign. This catalyzed company growth. We began wholesaling to local Jackson markets and shops in Spring 2015, and to select Rocky Mountain region Whole Foods Market's in Summer 2016.
Born to Crunch relocated to the Denver/Boulder area, the heart of the natural food industry, in December 2017 to sustain company growth.
Born to Crunch is currently headquartered in NYC where I'm a MS/RD candidate in nutrition & exercise physiology at Columbia University. My goal is to become an expert in the field, applying my knowledge to Born to Crunch products.
Chief Executive Cruncher