Amy moved to NYC in 2012 to obtain a masters degree in Food Studies at NYU. She was studying in local coffee shops when she made a discovery: all the neighborhood roasters featured local dairy farmers alongside high-end pastries and baked goods from around New York City, but none offered artisanal-quality chai. This pushed her to put her studies to the test and start developing her own recipe, one that would be spice forward, balanced, and low in sugar. She landed on a blend of cinnamon, cloves, black pepper, green cardamom, ginger and organic black tea. Amy started selling her chai from the back of her car with her brother Peter, and together they grew the company.