A MODERN LUMBERJACK CAKE
In 1910, my great-grandma Ida rowed across a lake to live in a cabin in the woods. She called the place Windy Point. Named in her honor, this is the pancake I would make her for her birthday.
Our most complex cake: rich, fragrant blue corn complements a dry, lightly bitter backbone of buckwheat. Rye (think whiskey, not caraway) adds a peppery back-note, with a sweet & buttery hazelnut finish.
EAT A GOOD BREAKFAST, HAVE A GOOD DAY
- 11g Protein
- 100% Whole Grain
- 5g Fiber
- Protein to Complex Carb ratio ➞ 1:3
FLUFFY EVERY TIME
Our pancakes always come out tender & fluffy - because we use better grains.
The ancient & heirloom grains that we use have less gluten & gentler gluten than modern, hybridized, supercharged wheat. So you don’t have to be careful not to over-mix the batter when you’re making cake for breakfast. Go buck wild, we got you.
Organic Blue Corn