We're Going Back to Our Roots With Flax

This is Brittany

Brittany grew up on the beaches of Malibu, eating local produce and appreciating at a very young age that food is fuel. After graduating Georgetown University and Le Cordon Bleu, Brittany trained at the three Michelin- starred Le Bernardin and The Food Network in New York, where she studied the finest techniques in the culinary world.

After dealing with some health issues, Brittany went to see a functional medicine doctor, who put her on an auto-immune protocol. She eliminated dairy, nuts, gluten and soy from her diet and was searching for a milk alternative, when the idea hit her: "what if I make mylk from flaxseed..." Not only was the flax mylk allergen-free, but it was a fantastic texture due to the fact that flax is a natural emulsifier. malibu mylk was born! After meeting with some local buyers, Brittany launched malibu mylk in grocery stores in the LA area in January of 2019.

Giving Back

We've partnered with Big Green, a national non-profit, dedicated to building a healthier future for kids across America. Their goal is to build a learning garden in every low-income school across the country and we want to help make their dream a reality. Malibu Mylk is donating 1% of profits each year to Big Green.  

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