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!