We’re Luc & Isaac, twin brothers, inveterate (food) explorers and the founders of Purple Bloom.

A few summers ago we swapped our London commute for a battered pair of mopeds and set off to roam the Philippines. One steamy afternoon a local family invited us in for lunch and served a violet-swirled dessert made with their cherished purple yam ube. The taste was a gentle vanilla-nut sweetness; the colour looked like sunset in a bowl. We were hooked.

Back home we hunted every health-food aisle and online marketplace no pure ube powder, no latte mix, nothing. So we got back in touch with growers across Asia who specialise in organic and nutrient-rich, mineral-dense soils perfect for purple yam. After months of testing and tiny tweaks, we landed on our signature recipe: an ultra-fine, two-ingredient powder 90% organic ube, 10% organic ground vanilla pod. Nothing else.

Today every batch is small-lot processed, lab-checked. Our goal is simple:

Turn a time-honoured ingredient into a modern ritual that gives calm energy, gut-happy fibre and a pop of joyful colour minus the caffeine crash.

Thanks for sharing a spoonful of our adventure, one purple latte at a time.