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 with which she experienced great results, eg more energy, reduced inflammation and improved focus and strength. 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 milk from flaxseed?" Not only was the flax milk allergen-free, but it was a fantastic texture due to the fact that flax is a natural emulsifier. Malibu Mylk was born!

Brittany wanted to share with the world this incredible product that helped her to feel her absolute best.

After meeting with local buyers, Brittany launched malibu mylk in grocery stores in the LA area in January of 2019.