In this episode of the Startup CPG Podcast, our Editor, Caitlin Bricker, is joined by Alyssa Fernandez, founder of Ollin, a bold new baking brand that’s flipping the script on how we think about gluten. Alyssa shares her journey from data journalism to the baking aisle, revealing how a personal health journey and a DIY wedding cake sparked the inspiration for Ollin. Gain insight into how Ollin leverages traditional milling methods and Texas-grown grains to create thoughtful, flavor-forward cake mixes.

Alyssa opens up about the challenges of being a first-time CPG founder, what it took to formulate her products using ancient grains, and how her brand’s Wild West-inspired aesthetic helps tell a deeper story. From branding decisions to startup strategies and overcoming gluten’s villainized reputation, this episode dives into the intersection of food, culture, and inclusivity.

If you're curious about elevating your pantry, embracing better grains, or launching your own CPG venture, this episode is a must-listen.

Listen in as they share about:

• Product Philosophy and Development
• Branding and Design
• Positioning Gluten as a Positive Ingredient
• Market Positioning & Consumer Behavior
• Go-to-market milestone
• Retail Launch and Future Plans

Episode Links:

Instagram: @ollinyall
LinkedIn: https://www.linkedin.com/in/ffernandezalyssa/ 

Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.

Show Links:

• Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)
• Join the Startup CPG Slack community (20K+ members and growing!)
• Follow @startupcpg
• Visit host Caitlin's Linkedin 
• Questions or comments about the episode? Email Daniel at [email protected]
• Episode music by Super Fantastics