Hi, I'm Allie.

A few years ago, while working at Google, I was running on three or four coffees a day. Every one of them had fake sugar or some ingredient I'd never heard of. I was exhausted in a way that sleep didn't fix. One evening I caught myself nodding off on the drive home, and that scared me enough to start paying attention.

Not long after, I got a diagnosis that made me rethink everything I was putting in my body. I started reading labels for real. The thing that bugged me most was my coffee. It was my favorite part of the day, the part I looked forward to, and it was full of ingredients that were hurting me. The coffee was good. The milk was good. Why couldn't the syrup be good too?

I didn't want to quit the ritual. I wanted a version of it that felt good to reach for.

I started in my own kitchen with coconut sugar, which comes from the sap of coconut palm blossoms. It's less processed than cane sugar and tastes deep, toasty, almost caramel-y (not coconut-y!). After years (yes, years) of testing, Toasted Vanilla Bean was born. It's the one I pour every single morning.

Thanks for being here early. Pour some in something good.

Allie
Founder