The only cake mix using michelin-approved flour
We're coming full circle by bringing ancient + heritage grains to a modern pantry.
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We're coming full circle by bringing ancient + heritage grains to a modern pantry.
Golden Hour Yellow and Anyday Chocolate. Both made with the same stone-milled ancient grains, the same simple ingredient list, the same European milling traditions. These aren't gluten-free cake mixes trying to taste normal—they're what cake mix should have been all along.
| Scroll left to right | Ollin | Basic Mixes | gluten-free mixes |
|---|---|---|---|
| Flour |
Heritage and ancient grains (aka real wheat)
|
Wheat that's been processed beyond recognition
|
Almonds? Oats?? Everything except wheat
|
| NO Chemicals and Preservatives? | |||
| Taste & Texture |
Moist with a tender crumb, all delicious
|
Overly-sweet and artificial
|
Cardboard-y and blah
|
| Gluten-Postitive Vibes? |
A chocolate cake mix turned brownies. Why? Because BROWNIES. This recipe can go two ways with a simple change to give either a cakey-fudgy texture or just straight fudgy. This recipe for the fudgy route can also become double chocolate chip cookies by simply scooping like cookie dough then chilling until firm before baking! Call it a three in one recipe if you will ;)
Lucy, aka the “goose” of @sillygoose.cakes and is a Brooklyn-based home baker. Her baking style is heavily influenced by her background in architecture and urban design. Lucy aim to join together flavors by building "cake-scapes" where each placement is intentionally designed and uniquely layered so that every bite is something special!
Ivanna is the founder of Bionic Bakery (@bionicbakery), a baking business rooted in resilience, culture, and personal storytelling. She began her journey during the pandemic—a moment that pushed her to seek more flexibility, autonomy, and creative control over her work.