Hello Chai Lovers,
Looking to step up your Easter chocolate egg game?
CHAI, EASTER EGGS FILLED WITH CHAI GANACHE, HAVE, ARRIVED!
Available from our website until sold out. Catch them before they all roll away 😉
Online only in Australia.
We are also picking one lucky person to win 1 year supply of Prana Chai! - 36 x 250g bags with a total value of $720
Imagine having a year’s supply of your favourite sticky Chai. DREAMY!!
All you need to do is to buy a Easter Starter Pack. When you open it if you see the golden ticket, you will be set for a year.
We had a cup of chai with Julien Moussi who is a hospitality entrepreneur who built some of Melbourne’s most iconic cafes such as Tinker, MOB and Penta! The group employs more than 70 staff across the business and we had a chat about how he started, challenges that he had as well as his guilt pleasure and his advice to the people who wants to start their own businesses in a highly competitive hospitality industry.
So get cosy with your cup of chai and enjoy this month’s edition of Prana Chai insider news.
Mario, Koray, Vincent and whole Prana Chai family.
Cacao + Prana Chai Easter Edition Gift Boxes
Sick of Malteser bunnies and Cadbury creme Eggs? We are; because, honestly, if we’re going to have chocolate over Easter, we may as well go ALL out and really spoil ourselves or our loved ones with some seriously delicious & unique eggs.
We are so excited to have had the opportunity to collaborate with one of our favourite local chocolatiers Cacao. They have an undeniable love for their craft and are one of the most respected producers of fine chocolates and macarons in Australia.
Our brands share the same values - handmade, artisan and all natural, quality products made in Melbourne. Cacao came up with beautiful aromatic chai spiced chocolate eggs that enabled us to enjoy a sip of Prana Chai as it was intended, pronounced flavours, sophisticated depth and a layered profile.
This box consists of all everything you need to make a propper chai at home. 250g Prana Chai Masala Blend + stainless steel stove top pot + fine mesh strainer + 4 mini Chai Easter Eggs by Cacao and the Prana Chai Recipe Booklet. The real combined value is almost $60 so it’s a hell of a deal! Hurry up this box is limited to this Easter only.
We are also picking one lucky person to win 1 year supply of Prana Chai! - 36 x 250g bags with a total value of $720.
A cup of Chai with Julien Moussi
How did you get started on your journey?
I used to play football and had an injury so I was off the field for a whole year and there was a coffee cart there that someone else was running. I took over the cart the next year when their deal was expired I saved money and opened my first cafe in Fitzroy North called “ Annoying Brother” I sold that 2 years later and I had my second store “My Other Brother” which I still have. Then we opened “Collective Espresso” sold that, rest is history. We have opened 11 cafes and opened a Ingloo roastery and we have 2 more cafes opening up soon.
We like to build awesome cafes and sell to people who can maintain the legacy that we created. We started 2012 (first cafe) When I was in personal training, I would work during the week and on the weekend I had my coffee carts on the side. When I had my first cafe I quit PT.
I love coffee, coffee was my passion. I used to make all the coffees at the venue when we opened a new one. But now the only coffee I make is at home and that's it. I had to make the decision on whether I make coffee and stay safe or grow the business and take a leap of faith and work on the business.
I also have a passion for customer service and hospitality. I love creating venues that have great soul and atmosphere. It is all about sharing a space for people to feel like they are at a party. I want the space to be fun not just food and coffee. I want customers to walk away and think how fun the experience was!
Where do you get your inspirations for food from?
The food for us is being healthy, fun and colourful - I realised that people eat with their eyes. We make sure food shoots beautifully but of course taste and quality are more important. We use pinterest quite a bit - with the technology we can keep an eye on what’s going on around the world on the web. Now you don’t even need to travel to see and experience what’s going on globally. We get inspirations from chefs around the world.
For us, we’d prefer to offer better experience than to reduce the price on the menu.
We review our benchmarks every week and we do our reporting weekly also. There are many businesses closing down because they didn’t manage their finance properly so we make sure we check in every week to keep up to date.
What is your favourite part of running a hospitality business?
The best part is definitely seeing people happy. And I love to make a great place for the staff. Considering how big our business is becoming our staff turnover is relatively low and I think it's because we provide a fun place to work in and fun place to dine and to sit and relax. That is the part I really love. Creating a space where everyone gets a benefit from.
What is your superpower & weakness?
I think I have a good awareness on intangible environment. Eye for detail. Music, Eye and ear they are my superpowers.
My biggest weakness is my impatient nature. I keep reminding myself that we all have different eyes and ears and expectations and I know that the way I do things don’t mean that that's the best way or the only way. I am trying to get better at seeing that and have more patience. I realise that everyone has different personalities and approaches so I try to understand and have more empathy for it.
I am a keen golfer and I like nice watches oh and when I go out to dinner, I order the menu. I get so much food envy so I order pretty much the whole menu and I don’t always finish all but I try to. My best man at my wedding talked about it too. For some reason, I like to eat until I am so full that I can’t breath and I know that’s bad.
Do you have any ritual?
I walk my dog 2 or 3 times a week, play golf 1 morning a week - I like golf because it gives me time to think and makes me patient - in golf, you get like 5 mins until your next shot and I hate about the golf but also its really good for me. I like listening to podcasts on personal development & business and listening to hip hop music in my car.
I spend a lot of time in my car, its my second office
What’s your favourite way to drink Prana Chai?
I like to drink it with milk. I only drink 2 coffees a day and if I have a third beverage it will be either chai or tumeric latte.
What are you most grateful for?
Having a happy and healthy family, my wife Kristy-lea of course having her in the business set and in my life I get the best support from her. I am grateful that I am healthy and have a pretty good life.
What question people should ask before they jump into the hospitality business?
They should always think about whether what they are about to do is profitable or not. If it is not it shouldn’t be a business it should be a hobby. There are a lot of businesses out there that flop because they start loving the idea not the deal. You can have the best idea and that’s great but when you think of a business it is different. When you go on a business you have responsibility; if you are not thinking ahead financially, it can fail and you can let down people who are relying on you.
What’s your favourite failure?
That would be footy because all I dreamed of when I was a kid was becoming a professional footballer and I am so glad that I failed at football because I feel like I created my life to the position where I am now since the failure. When I finished up with football I had nothing and I was forced to do something else and that was coffee.
Meet The Team - Brain Hass
How did you get started on your career? What leads to you where you are now?
My career began after college with a year and a half at Barclays Bank in New York testing the waters in financial services. But my strong desire to travel had me planning an extended trip through much of that stretch. Together with a couple of old friends, we left NY in Oct 2001 and soon thereafter found ourselves on a road trip through South Africa and then Namibia with Mario and Vincent of Prana Chai, who were knee deep in their own world tour.
Fast forward to 2014 after a career that has included a range of hospitality, brand management and entrepreneurial roles, along with a degree in international business, it was great to hear from Mario and Vin again with the idea of bringing Prana Chai to North America. The past three years have been an incredible opportunity to put my relevant background towards growing a new branch of the business from Portland, Oregon.
What turns you on?
Anything that's outdoors and active. I enjoy the adventure in a day of skiing or scuba diving, the creativity of woodworking in my garage (a relatively new hobby), and the progress and learnings that can be achieved in random house and yard projects.
What are you known as outside of work?
Someone who is well traveled, good at bar/lawn games, likes to host and try his hand at different cuisines.
Favourite way to drink / use Prana Chai?
Prana Chai cold brew with almond milk
Tell us about your biggest win / achievement in last 5 years
Professionally, I'm proud of the traction we've been able to gain with Prana Chai in the US having just launched here a few years ago.
Personally, I'm just very happy with my wife Vigdis (married a year and a half ago), our new home in Portland (purchased 6 months ago) and our baby-to-be (coming soon).
It's been 5 years with a lot of big changes and transitions. All positive with another big one fast approaching!
Prana Chai Recipe - Chai Raspberry Muffins
Bring some spice into your life with this Prana Chai Raspberry muffins! If you're a fan of Prana Chai, you will savour this recipe that was created by Family of Vegans she knows a thing or two about creating mouth-watering vegan sweets – like this.
Prana Chai Raspberry Muffins
1.5 cups of plain flour
1/2 cup of rapadura sugar
Solid pinch of salt
2 teaspoons of baking powder
1 cup of chai soy milk
1/4 cup of melted coconut oil or nuttlex (plus a small bit extra to line muffin tray).
1.5 cups of raspberries
How to make it
Prepare soy milk (soak 4 heaped tablespoons of Prana Chai (Agave Blend) in 1 cup of soy (Bonsoy, ideally) for around 6-7 hours. Stir every hour or so. Then take soy milk to a low heat for 5 minutes, stirring constantly and strain milk from chai mix)
Preheat your oven to around 200°C and line a muffin tray with a small amount of coconut oil.
Sift together flour, sugar, salt and baking powder and then mix wet ingredients. Combine until just mixed and then fold in the raspberries and mix gently so as not to discolour the muffin mix too much.
Spoon into muffin tray, filling each section around ½ full.
Bake for 25 minutes, being careful not to overcook.