Blind Owl Flavours

Blind Owl began with uncertainty, a borrowed future, and a single sale at a market.

What followed changed everything!

There was no plan—just an apartment full of extracts and more questions than answers. For months, the bottles sat untouched while I figured out what Blind Owl could become, and whether it should become anything at all.

The following spring, I registered for a few farmers markets, including UBC Farm. It felt like a leap into the unknown—but it was there that Lauren paused at the tent.

She smelled the vanilla, we talked, and quickly discovered we were both celiac. What started as a simple conversation revealed a shared a passion for good food and thoughtful flavour.

A few days later, our paths crossed again—but only just. We hadn’t exchanged contact information, though I’d mentioned the gluten-free café where I worked. Lauren was only in town for a few more days, and I was barely at the shop that week. She had already tried to come by twice.

On the fourth day after the market—the only day I was there—she walked through the door within twenty minutes of me arriving. Had either of us been earlier, later, or there on any other day, Blind Owl might have ended before it ever began.

Lauren relocated back to Vancouver, and Blind Owl began to take shape in a new way. What started with a bottle of vanilla quickly turned into a partnership, in business and life.

Together, we expanded the product line to include syrups alongside our extracts, building the business slowly, deliberately, and side by side.

Today, we make products we actually use ourselves, guided by the same care that sparked that first conversation—because good food, like good relationships, is built with attention and intention.