MCKINNEY, TEXAS — Alyssa Fernandez has launched Ollin, a company producing heritage grain cake mixes. The cake mixes will feature TAM 105, a hard red wheat variety that was developed by Texas A&M University in 1976 along with heritage grains, including spelt and rye.
The company said it developed its products to address four aspects of traditional flour processing: roller-milling, bleaching, synthetic enrichment and artificial preservatives.
Ollin will work with Texas millers and will apply stone-milling techniques that “maintain grain integrity.”
Ollin also partners with Texas farmers to source locally-grown heritage grains.
The cakes will come in two varieties: Golden Hour Yellow and Anyday Chocolate.
“The problem isn’t wheat itself — it’s what modern processing has done to it,” Fernandez said. “We’re focusing on quality sourcing and traditional processing methods that preserve the grain’s natural properties.”
The products are available direct-to-consumer through the company’s website and to retailers through Faire.Enjoying this content? Learn about more disruptive startups on the Food Entrepreneur page.
