Have an account? Log in to check out faster.
Fly Chai didn't start as a business plan. It started on a stove in Chicago. Growing up, the smell of boiling cardamom and ginger wasn’t just a drink—it was the signal that the door was open. In my house, if the pot was on, you were welcome.
FROM THE TRENCHES TO THE TRADITION
I spent my career in the trenches of hospitality—hotels, high-volume restaurants, and entertainment venues. I learned how to serve thousands, but I never forgot how to serve one. I realized the 'chai' most people were drinking was a syrup-filled shadow of the real thing. I knew I had to bridge the gap.
I built the Fly Chai HQ in Beaverton to honor my mother’s recipe while pushing the culture forward. We use premium Assam tea and raw, hand-crushed spices. No powders. No shortcuts. No cap.
Whether you’re grabbing a cup at our window or brewing the Signature Setup in your own kitchen, you’re part of the ritual now.