L.A.-Born Brand Pressed Juicery Expands Into Plant-Based Foods And Treats
Los Angeles native Hayden Slater decided to found Pressed Juicery in 2008 after a transformative 30-day juice cleanse in Southeast Asia. Slater brought the idea to childhood friends Hedi Gores and Carly de Castro, the latter of whom lost her mother to cancer and felt wellness practices like juicing could have prolonged her health.With no prior business experience, the three friends contributed $30,000 each and launched the juicing company in a 25-square-foot 'juice closet' in L.A. in 2010. Next, they added a food truck in Malibu — and their signature vitamin-rich, cold-pressed juices quickly caught on.Today, Pressed Juicery has nearly 100 stores across the country in addition to an online and wholesale presence. The company has expanded from juices, smoothies and cleanses into a whole array of plant-based foods — and treats. Seasonal desserts, like this lemon blueberry crumble sundae, feature dairy-free soft serve and clean ingredients.Says Pressed Juicery CEO Justin Nedelman: 'We really want to still be a thought leader around food and wellness — and start in L.A., and then take it to the rest of the country.'
SOFT SERVE
(1) Pressed Juicery prioritizes natural ingredients in all of its products — including its tasty soft serve. The Acai Freeze base is made with premium plant-based oat milk, coconut milk and pea protein, providing a dairy-free alternative to classic ice cream.
LEMON TOPPINGS
(2) Scattered on top of the creamy dessert are vegan lemon cookies — from the same vendor as Pressed's beloved chocolate chip cookies — and a tangy lemon agave drizzle, for a sweet and sour twist.
BLUEBERRIES
(3) Fresh blueberries capture the season and highlight the blueberries and acai in the base. Enjoy this fruity, zesty and crunchy dessert in two sizes ($6.95 for 5 ounces and $8.50 for 8 ounces) through May 31.
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