About Ollin

Finally—a cake mix that bridges the gap between gluten-free and commercial. For too long, retailers faced an impossible choice: sell gluten-free products with compromised taste and texture, or conventional mixes loaded with ingredients customers increasingly avoid. Ollin changes everything. Our Latina-founded brand uses heritage grains stone-milled at Barton Springs Mill—the same grains trusted by Michelin-starred chefs—to create the first cake mix that satisfies both health-conscious consumers and people who actually want their cake to taste good. What started as a wedding cake experiment in founder Alyssa Fernandez's kitchen has turned into a Texas-made mission. We source from farmers we know by name, not yield. We use traditional stone-milling, not industrial roller-milling. The result? Clean-label cakes with incredible flavor and texture, no digestive issues, and customers who come back for more. "Ollin" means "coming full circle" in Nahuatl—perfectly capturing our mission. We've solved the gluten problem without sacrificing what matters most: taste. We're not following trends. We're setting them.Read their story