Pressed at dawn.
Gone by Friday.

Whole fruit and vegetables, cold-pressed in small batches and bottled the same morning. No heat, no concentrates, no shelf-life tricks.

Fresh produce being cold-pressed into bottles of juice

Today's batch bottled at 5:40am

This week's menu

Every bottle is pressed to order. Keep cold, drink within 3 days.

16 oz
Green Ritual
kale · spinach · cucumber · celery · green apple · lemon
$11.00
16 oz
Beet Down
beet · carrot · apple · ginger · lemon
$11.00
16 oz
Sunrise Citrus
orange · grapefruit · carrot · turmeric
$10.00
16 oz
Pineapple Mint Cooler
pineapple · cucumber · mint · lime
$10.00
2 oz
Ginger Fire Shot
ginger · lemon · cayenne
$4.50
16 oz
Watermelon Lime
watermelon · lime · basil
$10.00

From field to fridge in under 24 hours.

Step 1
Picked
Produce arrives from regional farms the afternoon before. Anything bruised or tired gets composted.
Step 2
Pressed
Shredded, then squeezed under two tons of hydraulic pressure. No blades spinning, no heat, nothing oxidized.
Step 3
Bottled
Into glass by sunrise, onto your doorstep by noon. Unpasteurized, so it stays alive — and stays cold.