The brains behind KYND - Bali's globally renowned vegan cafe

Our overarching mission is to redefine people's perceptions of vegan food and promote a culture of kindness.
Tell us your story – how did you get here?
Lauren: My mother is Balinese so Bali was our main holiday destination as kids. I have always felt super connected to the land and its warm-hearted people. Falling in love added even more motivation for me to want to pack up life in Australia and move to Bali long term. To do this I needed a way to make money to pay for my Bali dreams.
My then-boyfriend and I decided to take a bold step and opened a sandwich and juice shop as we saw a gap in the market. Swich came to life in 2011 when I was just 19 years-old. It exceeded our expectations, giving me the confidence and hands-on experience to realise that passion could overcome the absence of a formal education.
My passion for food and its ability to create memorable experiences led me to meet Corryn. I was consulting at a restaurant she managed, and we discovered that we worked exceptionally well together. We recognised that our strengths and weaknesses complemented each other, and we shared a vision of creating some magic together.
In 2017, we proudly opened the doors to KYND, initially a cosy 30-seat cafe that rapidly expanded to accommodate 100 guests within the first year. Today, we’re thrilled to have two thriving locations in Seminyak and Canggu, serving an average of 700 people each day. This journey has been nothing short of incredible, and I’m filled with gratitude for the path it has led me on.
Corryn: Upon graduating from university, my parents shouted me a two-week, girls trip to Bali. After four years of hard work and straight A results, they wanted me to go to Bali to relax, get some sunshine and let my hair down for a few weeks before joining the corporate, city grind. That however, was eight years ago, and I still haven’t returned to start that corporate job. Like what happens to so many, Bali mesmerised me and flipped my entire life plans on their head.
With a background in hospitality, a marketing degree, and a burning fire in my heart to succeed, I soon found myself managing Sea Circus in Seminyak, which is where I met Lauren. We admired each other’s talents and hard work ethics, and decided to take a chance at opening our own place. In 2017, on a shoestring budget, we opened the original KYND which has since expanded into two much bigger venues, an ice-creamery, pizzeria, online cooking school and two self-published cookbooks. However, this hasn’t always been easy, we’ve both worked damn hard to get to where we are today.
What accomplishment are you most proud of?
Lauren: One of my proudest accomplishments recently is the creation of my own TV series, “Paradise Kitchen.” The series aired on SBS Australia in September. “Paradise Kitchen” is a exploration of food and Balinese culture, allowing me to share my passion and provide viewers with a deeper understanding of the remarkable island I’m fortunate to call home. I feel deeply honoured and privileged to have had this opportunity to showcase what I love and contribute to a greater appreciation of Bali’s rich cultural heritage.
Corryn: I think keeping our business and team alive during the pandemic is one of my proudest accomplishments. It was such a challenging and stressful period, so knowing we are out on the other side is such a relief.
What impact have you made in Bali?
Lauren: At KYND, our overarching mission is to redefine people’s perceptions of vegan food and promote a culture of kindness. We understand that our staff play a pivotal role in executing this mission, making it essential that they feel not only comfortable but genuinely content in their workplace. To achieve this, we’ve made it our priority to create an environment steeped in kindness, which permeates every aspect of our operations. Our philosophy is clear: be kind to people, be kind to nature, and be kind to the spirit that connects us all. Through our actions and ethos, we’re dedicated to leaving a positive mark on the lives of those in Bali.
Corryn: I believe that as a business we operate in the most sustainable way possible and try to inspire those around us to tread lightly whilst they are here on the island. As a 100% plant-based business, we introduce hundreds of people a day to just how good plant-based food can be. I would assume that about 90% of the people who walk through our doors are not vegan or vegetarian, and knowing that we can encourage people to switch up even just one meal of their day to be plant-based, means we can reduce the suffering and save the lives of thousands of animals each year.
What does the future look like for you?
Lauren: I want to continue doing my part in cultivating a better world, crafting experiences that reconnect individuals back to nature. I want to learn more about sustainable food production, gaining a better understanding of the journey from seed to plate.
My ultimate dream is to establish a farm that grows a significant portion of the produce used at KYND, ensuring the highest standards of nutrients and freshness. I can also see another KYND establishment on the horizon, expanding our reach and impact within the community.
Corryn: I will continue to invest energy and evolve the KYND brand. Aside from all our success, I know that we have so much more to give. The interesting thing about being an entrepreneur is that you’re always moving, always growing, always learning and nothing ever really feels quite finished.
What do you love most about Bali?
Lauren: I love the Balinese people and their unwavering connection to a life beyond the material. Despite the island’s rapid development, the Balinese maintain a deep commitment to their culture, traditions, and rituals. Nothing beats the energy of the Balinese people. They are able to live in the present moment, appreciating what’s right in front of them instead of yearning for what they lack.
Oh and of course, the culinary scene here in Bali is unlike anywhere else in the world. From local warungs to fine dining, we have the privilege of eating like royalty and not breaking the bank.
Corryn: The culture here constantly reminds you to slow down and appreciate the little things in life. I have also been blessed to marry a beautiful Balinese man and I couldn’t think of a more beautiful culture or religion to be lucky enough to be invited into.
What's the best meal you've ever eaten, and why?
Lauren: The best meal I have ever had is hands down, Nasi Campur. I love local food and Nasi Campur means you get rice and a mix of veggies and proteins. My favourite is a local warung called Ibu Sri’s in Canggu. So fresh, so yum and costs you $2!
Corryn: I think the most pivotal part of a great food experience is the quality produce that is used to create it. So dining anywhere that focuses on this is often where I experience my most memorable meals.
Who is your Local Legend and why?
We said it last year and we will say it again this year: our local legends without a doubt are the Sungai Watch family, Gary, Kelly and Sam. They’re doing remarkable work that most wouldn’t dare to undertake. They’re dedicated to the challenging task of cleaning up Bali’s rivers, preventing the flow of trash into our oceans. These guys are undoubtedly the MVP’s of the island.