The only cake mix using michelin-approved flour

We're coming full circle by bringing ancient + heritage grains to a modern pantry.

no roller-milling * no bleached flour * no enriched wheat * no preservatives * no artificial flavors * no glyphosates * no emulsifiers  

as seen in

Two Flavors, Zero Compromises

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.

why ancient grains?

  • Spelt, and rye aren't new—they're what wheat used to be before industrial farming decided efficiency mattered more than flavor.
  • These heritage grains have been feeding people for centuries, long before anyone thought to bleach flour white or add synthetic vitamins back in.
  • Stone-milling keeps the grain intact, preserving the bran, germ, and natural oils that roller-milling strips away to extend shelf life.
  • We're okay with a shorter shelf life if it means a cake mix that doesn't need preservatives to actually taste good.
  • Ancient grains aren't a compromise—they're what baking was built on, back when ingredient lists didn't require a chemistry degree.
  • You get all the parts that make wheat taste like something, not just the parts that sit on shelves forever.

Pick your better wheat!

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?

the gift for the baker who has it all

Check out "the crumb coat" blog

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