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Shop Split
  • we embrace the power of people who "split" their time and energy – the parent and CEO, the student and athlete, the coach and teacher – and we believe that honest, simple, and natural nourishment is the key to unlocking our potential.

    Jessica Quon and Sabrina Vale, the Women of Split

    Jessica Quon and Sabrina Vale, the Women of Split

    meet the co-founders of The Jam Stand and partners at Split Nutrition.
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    Jeff Mahin, Split Co-Founder

    Jeff Mahin, Split Co-Founder

    Meet Chef Jeff - the cycling-obsessed, natural-fuel-loving Split co-founder.
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    Adrian's Split Personality

    Adrian's Split Personality

    meet Adrian; actor, writer, director, and Almond Butter lover!
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    Jake's Split Personality

    Jake's Split Personality

    meet Jake; super-cyclist, community-lover, and pack-a-day Split addict.
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    Sachi's Split Personality

    Sachi's Split Personality

    meet Sachi; cafe owner, plant mom, and on-the-go snacker.
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    Ile's Split Personality

    Ile's Split Personality

    meet Ile; esthetician, makeup master, and hardcore gym-goer.
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  • We believe that "real food" means food at its most honest, most transparent, and most recognizable.

    A Summer Classic: The Buttermilk Biscuit

    A Summer Classic: The Buttermilk Biscuit

    the buttermilk biscuit - a southern classic that's captured the hearts and stomachs of americans everywhere. whether adorned with fried chicken and gravy, strawberries and whipped cream, or just a tab of warm butter, biscuits are a versatile base that are as simple to bake as they are delicious. can you control yourself and eat less than 3?  here at split, we appreciate simple food with real ingredients, but we also love the chance to run wild and get creative with unique flavor combinations! the biscuit serves as our neutral base and becomes a true split biscuit once we get fancy with the toppings - but we're always keeping it real… real ingredients that is. we teamed up with michael voltaggio, one of america’s most well known chefs, winner of the sixth season of top chef, and very dear friend of split to create the perfect biscuit. below, he will guide you through the biscuit-making process, and then show you one simple, and one slightly-less-simple method for dressing them up, split-style. this is baking, so we measure in grams to be specific - don't worry, the metric system doesn't bite!  the perfect buttermilk biscuit ingredients 700  grams organic all purpose white flour 60 grams organic sugar 30 grams sea salt, large flake (kosher) 20 grams baking powder 10 grams baking soda 1 lbs butter, unsalted 800 grams buttermilk equipment cheese grater  large bowl  baking sheet  parchment paper  most importantly, a can-do attitude! method  place butter in the freezer for 30 minutes  place all dry ingredients into a large bowl  mix together by hand - you'll get dirty, but it's part of the fun! remove the butter from the freezer working very quickly, grate the butter into the flour mix toss the butter and flour periodically  now for the secret stuff… making sure the butter is totally covered in flour, take a handful of flour and butter and smash it together in your hands and pull your hands apart      continue to do this until the butter and flour are combined - 2 mins or so... add the buttermilk  using your hands, gently mix together.  once it is just barely combined, place in the fridge remove after 20 minutes of refrigerating, and preheat the oven to 450 f place some flour on a table top workspace and place the dough on the table  press flat with your hands, then fold in half, and press flat again. repeat this step 4 times, while adding flour roll the biscuit to 2 inches high  cut into squares with a sharp knife  place on a baking sheet - into the fridge if you're not quite ready, or straight into the oven.     bake on regular at 450 f for 10 min  then reduce the heat to 350 f for another 10 min  the biscuits should be dark golden brown – remove and allow to cool a bit. sprucing up your biscuit the simple approach once the biscuits are almost cool, poke a thumb-sized hole in the top and squeeze in a pack or of your favorite split flavor then allow to cool some more, and enjoy your split-biscuit version of a jelly donut! the not-so-simple approach 1 lb butter, salted  4 split packs (choose one flavor or mix it up if you're feeling bold!) cut up the butter into cubes  fit your mixer with a paddle attachment  in a mixer, add the butter  rip the split packs in half, separating the nut butters from the fruit spreads. add the nut butter into the mixer mix until soft and thoroughly combined  on a parchment paper, spread the butter to 1/4 in thick  drizzle the jelly all over the top  roll like a jelly roll and place in the fridge remove after 1 hour, cut tabs/slices from the log and place into warm biscuits :)    
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    A Summer Classic: The

    A Summer Classic: The "Split" Sundae

    A certifiably American treat, with a twist!
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  • Our family of ambassadors represent the power of community and food education. In their lives as athletes, professionals, parents, or all of the above, they recognize the importance and spread the word of "real food, real fuel"

    Training Tips for Runners - from Turkey Trots, to 10K’s, to Marathons!

    Training Tips for Runners - from Turkey Trots, to 10K’s, to Marathons!

    ready to run? get the low down from Blake Raymond, fitness professional and jack-of-all-trades trainer.
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    Leanne Murakami

    Leanne Murakami

    meet Leanne; supermom, triathlete, and inventor of the banana "split".
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    Blake Raymond

    Blake Raymond

    meet Blake; fitness pro, marathon master, and Peanut Butter fanatic.
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