Quick introduction, because a brand with no humans behind it is just a logo with opinions. We're Frankly So: a small, faintly obsessive crew who make high-protein crunch for people who got tired of pretending sad food is a personality trait. Hi.
Here's the embarrassing truth: nobody grows up dreaming of founding a protein-topping company. We got here by accident, and mostly out of spite.
It started with a genuinely offensive snack drawer
One of us — the stubborn one — spent years trying to eat “better” and slowly accumulated a drawer of evidence that healthy food had given up. Chalky bars. Shakes that tasted like a chemistry set's apology. Granola masquerading as breakfast while quietly carrying a dessert's worth of sugar. The drawer became a small museum of broken promises, and one morning, standing over a yogurt that needed something, the question finally landed: why is there nothing crunchy that's actually got protein in it and doesn't taste like punishment?
That's the whole origin story. No lab coat, no eureka montage. Just one irritated person, a spoon, and a drawer that had to go.
The part where it got annoyingly hard
Turns out “add protein to a crunch” is easy to say and miserable to do. Our kitchen went through an ugly phase — batches that shattered teeth, batches that dissolved into dust, batches the dog declined. We became unbearable at dinner parties. But somewhere in the wreckage we landed on the thing we'd been chasing: a real, lasting crunch with around 10g of protein a serving and none of the sugar guilt.
We figured if we'd suffered through 40 bad versions, you shouldn't have to suffer through one.
Who we actually are
We're not a wellness empire. We're a few people who care, possibly too much, about texture — the thing almost every “functional” food gets wrong. We taste everything. We argue about crunch. We say no to ideas that look great on a label and taste like regret. If it wouldn't earn a place in our own snack drawer, it doesn't get to wear our name.
Why “Frankly So”
Because we wanted a name we'd have to live up to. No miracle claims, no fairy dust, no fourteen-syllable mystery ingredients. Just food that does the math in your favor and tastes — frankly — good enough that you'd eat it even if it weren't “good for you.” The day we stop clearing that bar, the name will drag us straight back to the kitchen.
So that's us. This blog is where we'll keep being this honest — about how the food gets made, what the nutrition really says, and every good way we find to put more crunch into your day. Pull up a chair. We talk with our mouths full.
