Pressed Juicery began in 2010 when Hayden Slater and two friends noticed a gap between the abundance of processed foods and access to real nutrition. Their answer was straightforward: make plant-based eating practical enough to become a daily habit. What started as a 25-square-foot juice closet in Los Angeles grew from a genuine belief that wellness shouldn't require compromise on convenience or taste.
Their approach centers on seasonal produce and mindful sourcing, working directly with f
Pressed Juicery began in 2010 when Hayden Slater and two friends noticed a gap between the abundance of processed foods and access to real nutrition. Their answer was straightforward: make plant-based eating practical enough to become a daily habit. What started as a 25-square-foot juice closet in Los Angeles grew from a genuine belief that wellness shouldn't require compromise on convenience or taste.
Their approach centers on seasonal produce and mindful sourcing, working directly with farmers in California's Central Valley. Their cold-pressed juices skip added sugars and preservatives, instead opting for pressing fresh turmeric rather than relying on powders. Each recipe balances nutritional benefits with flavor, treating both as equally essential to building sustainable eating habits.
