We recently spoke to Kristina who has worked at Soul Origin since it first opened in 2017.

Why do you like working at Soul Origin?

It’s a fun, energetic place to work and we are all very close friends. We work so well as a team, and I believe the customers can feel the happy vibe we project. 

They also have a wonderful partnership with charity organisations such as Think Pink to support Breast Cancer and Oz Harvest to help feed people in need.

How good is the coffee?

I’m proud of the coffee we provide our customers. I, Emily, and Lydia recently won the national team barista competition this year.  The competition involved competing in state rounds first, then the winning team from each state went up against each other in the finals. Winning this would have been impossible without great teamwork.

In addition to the team competition, I also competed as an individual and placed in the top 10 individual finalists in Australia.

These awards are something I and the team are very proud of. 

Does Soul Origin support local industry?

I am so proud to say we source our plant-based milks from ‘The Alternative Dairy Co.’ which is 100% animal free.  They are based on the Central Coast and only use Aussie grown almonds and oats, to give us the best almond and oat milk.  They soy milk is made using an old recipe by the pioneers of plant-based milks in Australia where they have crafted a modern soy milk specifically for baristas.  It’s low in sugar a great source of protein and tastes wonderful. 

All coffee supplied to Soul Origin comes from St. Ali in Melbourne, and they are committed to the long-term sustainability of the coffee industry.

What do you recommend?

As a vegetarian I love the tonkatsu schnitzel salad, it’s such a good plant-based schnitzel option with purple and Chinese cabbage, carrot, kale, and the best part its topped with tonkatsu sauce and aioli.

Why do you love working at Lake Haven Centre?

The customers are loyal, they are looking for a connection and want to know their barista. I have been serving some of the same customers for just on six years. I don’t need to ask what beverage they want. They know they always get the best coffee and service and that’s important to me.