Since 2016
A juice bar with a short supply chain
LiveFresh started as one folding table at the Saturday farmers market, with a second-hand press and a note asking growers what they had too much of. Ten years later we work with 47 organic farms and still build the menu around whatever is ripe that week.
Grown nearby
Every farm we buy from sits within a two-hour drive, so fruit is picked and pressed the same day.
Small batches
We press what we can sell that morning. Anything left over goes to the community fridge next door.
Zero waste kitchen
Pulp becomes crackers and compost, bottles come back for a deposit, and straws are paper.