Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/691740
retailer profile Pressed Juicery started in a small Los Angeles storefront in 2010 with a mission to bring cold pressed juices and cleansing rituals to the masses. Three friends, Carly de Castro, Hayden Slater, and Hedi Gores were determined to make them taste good, too. Combinations include apple, coconut water, green chard, jalapeño, lemon, mustard and turnip greens or coffee drinks blended with almonds, dates, vanilla bean and sea salt. The attractively packaged beverages are sold nationwide in boutique shops and gyms and by monthly subscription. Doughnuttery makes buying a doughnut an interactive experience, with the bite-size morsels fried to order before your eyes. The entrepreneurial Evan Feldman started the business in a Chelsea Market booth at the end of 2012, recognizing that the doughnut revival hadn't reached the saturation point he'd seen with cupcakes. After a dunk in hot oil, the mini cake doughnuts can be coated in dipping sauce (beer caramel, deep dark chocolate or dulce de leche, for instance) and further sweetened with sugar laced with lavender, cacao nibs or lemon. 58 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com