We are Chai Me.

Made by Aussies for Aussie cafés and homes alike. Elevated products designed to be enjoyed everywhere.


Chai Me is committed to delivering ethical, vegan, gluten-free and organic products to Australian cafés and homes.

In doing so, we empower café owners and everyday consumers with authentic, differentiated and delicious offerings that resonate with today’s conscious lifestyle.

This Is Chai Me

Built For Cafes

Since 2009, Chai Me has supplied the café industry with premium products that deliver bold flavour and meet the expectations of today’s conscious consumers.

Built on ethical sourcing and natural ingredients, we import, blend and formulate our own range of organic, vegan and all-natural café essentials.

Uncompromising Quality

From humble beginnings on a living room floor, Chai Me has grown through an unwavering commitment to quality and ethical sourcing.

Today, our certified organic facility in Seven Hills, Sydney produces more than 100 tonnes of chocolate, chai and coffee syrups annually for customers across Australia, Southeast Asia and the Middle East.

Authentic Flavour

Our team is passionate about creating bold, memorable flavours for cafés. By sourcing the finest ingredients from around the world, we craft products that deliver depth, aroma and an elevated taste experience customers love. Guided by a spirit of curiosity and innovation, we are constantly exploring new ingredients and blends to keep evolving what great flavour can be.

Meet Marcus

Founder, Chai Me

Marcus Child is a hospitality and food service veteran with more than 35 years in the industry. From owning venues to riding his motorcycle across continents, Marcus has always chased adventure and authentic flavours.
In 2006, he rode from Australia to Germany, travelling through Europe, the Middle East, and Central and Southeast Asia in search of the perfect organic chai recipe. Along the way, he discovered the power of fresh spices and the rich aromas that define traditional chai.
That journey sparked a lifelong passion and led Marcus to establish his HACCP-certified processing facility in Seven Hills, Sydney.
Today, Marcus is still in the wheelhouse, experimenting with spices and flavour combinations to craft new and exciting products for the market.