Simple grain. Honest toast. The breakfast that built the century.
Receive the boxDr. John Harvey Kellogg developed the process in Battle Creek in 1894. The result was not an invention of luxury, but of clarity: corn, gently cooked, rolled flat, and baked until crisp.
By 1898 the flakes had left the sanitarium and entered American homes. They required nothing more than a bowl, cold milk, and a spoon.
Selected Michigan field corn, milled and toasted to a precise golden hue. No shortcuts, no added sugars in the original recipe.
Each flake is rolled to uniform thinness so the texture remains intact from first spoonful to last, even after the milk has been poured.
Pour. Add milk. Eat immediately. The experience has remained unchanged for one hundred years.
Corn flakes belong on the everyday table. They sit comfortably beside black coffee, fresh berries, or nothing at all.
Many keep a second bowl for the milk at the bottom—thickened slightly with flakes and finished with a spoon.
Sign up to receive the original corn flakes at your door each month. Plain. Reliable. Exactly as intended.