“The texture is genuinely creamy — not that chalky protein-tub thing. I finished a pint after a long run with zero regret.”

Born in the kitchen.
Dessert that
actually
earns its keep.
We were tired of the same trade-off: a pint that tastes like cardboard with a macro chart, or one that derails your week in six bites. So we built a third option — real cream texture, real flavor, real numbers on the back.








