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Portrait of Candace, stellaVie's founder, smiling, wearing a floral headband and a rose-print scarf.

Love your food and feel good after. You’ve earned it.

Beautifully balanced herb and spice blends for people who want real flavour and a good feeling afterwards, at home, at the grill, or wherever life takes you.

See the blends →Join the newsletter

The table.

four ways into laVie

Sliced tomatoes and rings of yellow pepper on baking parchment, oiled and scattered with dried herbs.
In the KitchenRoast peppers, the everyday wayA tray of pepper strips, seasoned before they go in, and a hot oven. The weeknight default.
All seven stellaVie blends in glass jars with bamboo lids, lined up along the top of a stone wall at sunset, a wicker basket and a cotton pouch printed with The Good in Life beside them, and low trees running to the horizon under an orange sky.
Beyond the KitchenLifestyle, travel, the gut-brain conversation.Living well with food sensitivities is about more than what's on the plate.

still my favourite five minutes of the day

Candace, stellaVie's founder, laughing at a long wooden table in a stone-vaulted room, one hand raised mid-story, a slice of pizza on a plate in front of her and another across the table beside two stemmed glasses, an earthenware jug in a niche in the wall behind.
The FounderHow a frustrating spice cabinet became stellaVieThe founder story behind stellaVie, a kitchen project that became a brand.
Candace's own spice wall, straight on: a pale wooden frame on a white wall holding two wire racks of four shelves, eight glass jars to a shelf. Most jars carry a round black label, printed or handwritten and mostly in German: Garam Masala, Nelken, Zimt, Sternanis, Kurkuma, Kreuzkümmel, Sumach, Lorbeer, Liebstöckel, Majoran, Thymian, Rosmarin, and a bottom shelf of chillies from Ancho Chili to Urfa Biber. On one of the top shelves most jars are labelled on slips of paper instead.
Real TalkHidden Garlic: Where it lives in your kitchenGarlic appears in food under many names. Here's how to find it on the label, and why it matters.

The Good in Life

The good in life — in every dimension. Food intolerance isn't a sentence. It's a signal — to pay attention to what you eat, how you cook, what brings you pleasure. stellaVie is built on abundance. Not restriction.

The flavours.

seven blends · each one a product page

A glass bottle of The Daily with a bamboo lid, standing on a wooden surface.

The Daily

The one you'll reach for every day, without thinking.

No Garlic.No Onion.VeganEvery ingredient named
BottleCHF 12

MiniCHF 4

A glass bottle of French Citrus with a bamboo lid, standing on a wooden surface.

French Citrus

Transform your meals into moments.

No Garlic.No Onion.VeganLow FODMAPEvery ingredient named
BottleCHF 12

MiniCHF 4

A glass bottle of Bright Pepper with a bamboo lid, standing on a wooden surface.

Bright Pepper

Not your usual lemon pepper.

No Garlic.No Onion.Nightshade-freeVeganLow FODMAP
BottleCHF 12

MiniCHF 4

A glass bottle of AyurCurry with a bamboo lid, standing on a wooden surface.

AyurCurry

A bold Madras-style blend, built for coconut curries.

Contains mustardNo Garlic.No Onion.Every ingredient named
BottleCHF 12

MiniCHF 4

A glass bottle of Chilli Libre with a bamboo lid, standing on a wooden surface.

Chilli Libre

Bold flavour, never bullying.

No Garlic.No Onion.No added sugarLow FODMAPVegan
BottleCHF 12

MiniCHF 4

A glass bottle of Honey'd Heat with a bamboo lid, standing on a wooden surface.

Honey'd Heat

Gentle heat, honeyed warmth.

No Garlic.No Onion.Every ingredient named
BottleCHF 12

MiniCHF 4

A glass bottle of Smoke & Flame with a bamboo lid, standing on a wooden surface.

Smoke & Flame

The grill's best friend.

No Garlic.No Onion.VeganLow FODMAPEvery ingredient named
BottleCHF 12

MiniCHF 4

Navigating the good in life.

A guide to everyday flavour

I want flavourful, healthy eating

No special diet needed. Blends built properly — every ingredient named, nothing hidden behind “spices”, real depth without the shortcuts most brands lean on.

Start this route →
A guide to eating with a sensitivity

I have a food sensitivity

stellaVie exists because Candace couldn't find herb and spice blends that worked for her sensitive stomach without giving up flavour — so she built them. This route gathers the blends, the reading and the recipes that fit.

Start this route →
A guide to travelling with flavour

I like good food away from home

The grill, the campsite, the rental kitchen with nothing in the cupboard. Seasoning that travels, and food worth the fire you built for it.

Start this route →

The founder

Candace

“I lost garlic and onion, not my love of eating well.”

Candace cooked with garlic in everything until IBS made that impossible. What she found on the shelf was disappointing: blends marked free-from that tasted of nothing, and premium brands hiding garlic behind the word spices. So she started making her own — carrot powder for sweetness instead of onion, sumac and citrus for brightness, Aleppo pepper for warmth that builds slowly. Her family ate it without knowing it was the special version. Eventually she stopped explaining and started bottling.

Read Candace’s story →
Portrait of Candace, stellaVie's founder, smiling, wearing a floral headband and a rose-print scarf.
candace, founder of stellaVie.

every blend started on her stove

C'est la vieusually implies a shrug. stellaVie turns it into a

smile.

the journal

From laVie.

Recipes, real talk on food sensitivities, and the good in life — all in one place. Free to read.

Read all of laVie →
  1. Candace's own spice wall, straight on: a pale wooden frame on a white wall holding two wire racks of four shelves, eight glass jars to a shelf. Most jars carry a round black label, printed or handwritten and mostly in German: Garam Masala, Nelken, Zimt, Sternanis, Kurkuma, Kreuzkümmel, Sumach, Lorbeer, Liebstöckel, Majoran, Thymian, Rosmarin, and a bottom shelf of chillies from Ancho Chili to Urfa Biber. On one of the top shelves most jars are labelled on slips of paper instead.Real TalkHidden Garlic: Where it lives in your kitchenGarlic appears in food under many names. Here's how to find it on the label, and why it matters.6 min read
  2. Portrait of Candace, stellaVie's founder, smiling outdoors in a pink shirt, trees and a red sculpture behind her.The FounderHow a frustrating spice cabinet became stellaVieThe founder story behind stellaVie, a kitchen project that became a brand.6 min read
  3. Shaved fennel over thin rounds of cucumber on a yellow plate, glossy with olive oil and dotted with capers, on a long wooden table, bowls of fruit and a chair soft in the background.Real TalkThe gut-brain connection: what eating well actually meansThe science of how your gut talks to your brain, and why food sensitivities affect more than just digestion.7 min read

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