Our story
Founded by people who wanted to lift the standards of acai bowls and matcha in Brisbane with genuine quality ingredients. We couldn't find a café with these standards, so we built our own! Plant based and gluten free.
Values
01
If it does not meet our high standards, we don't put it on the menu or in store.
02
Our team loves to explain our menu. Every guest leaves knowing something new.
03
Bowls are made to order. The rituals - whisking matcha, plating acai - take the time they take.
04
No franchises, no investors writing the recipes trying to cut corners. The menu answers to nutrition, not quarterly growth or executives.
Industry Truths · Vol. 01
An evidence-led series, written quietly. No outrage, no diet advice - just the facts we wish more of our industry shared.
Substitute ingredients are then added: very high sugar, syrups, multiple thickeners, guarana and sugar alcohols. Ask about the ingredients in most 'acai' bowls and they will usually not disclose the grade or the quantity of acai pulp versus other additives.
We use the highest graded acai pulp in Australia with a carefully selected ingredient profile. We also do not heavily blend with banana, which is used as a cheap sweetener and thickener in blended bowls.
We can explain the difference based purely on ingredient quality. Quality above all. If it does not meet our high standards, we don't put it on the menu or in store.
If your matcha latte is grassy and needs three pumps of vanilla to drink, it's culinary grade. Most cafés use it because it's a quarter of the price.
Our matcha is ceremonial grade from Match'd - vivid jade, naturally sweet, whisked traditionally. No syrups required.
We work with Mindful Foods and bake our own low-sugar granolas, sweetened only with raw honey, maple and dates.
Every milk on our menu is made in-house from whole nuts, oats or coconut - water, the nut, sometimes a date. That's it. No oils, no gums, no added sugar.
