Ollin

Ollin makes yellow and chocolate cake mixes from stone-milled heritage wheat, spelt and rye grown on Texas farms and milled at Barton Springs Mill. The mixes keep ingredient lists short and skip bleached flour, preservatives, emulsifiers and artificial flavors. Founder Alyssa, a lifelong Texan, started the brand after a wedding cake experiment in her kitchen, and every box is hand-packed in North Texas. The name, pronounced all-in, comes from a Nahuatl word meaning movement or coming full circle.

• What makes Ollin different from other cake mixes?

  The mixes use TAM 105 wheat, spelt and rye, all stone-milled in Texas, instead of highly processed wheat or gluten-free substitutes.

• Are the mixes gluten-free?

  No. They are made with heritage wheat and ancient grains, and contain gluten on purpose.

• Are they suitable for people with wheat allergies or celiac disease?

  No. Ollin contains wheat and is not suitable for anyone with celiac disease or a wheat allergy.

• How long do the mixes stay fresh?

  About 12 months from the milling date. Check the best-by date on the box and store it somewhere cool and dry, out of direct sunlight.

• What else do I need to bake one?

  Just everyday staples: eggs, milk and oil.

• Are the mixes organic?

  Not all of the grains are certified organic. They come from smaller farms that Ollin says use sustainable practices.

• Are the mixes vegan?

  The dry mix has no animal products, but the instructions call for eggs, milk and butter. Plant-based swaps have not been tested by the brand.

• What does the name Ollin mean?

  It means coming back full circle, a nod to returning to heritage grains and traditional milling.