Carmel Magazine

Carmel Magazine HO15

Issue link:

Contents of this Issue


Page 67 of 211

Central Coast Juicer y Deliver s Farm to Door step F resh squeezed, organic juice has become something of a California lifestyle requirement, but shopping for ingredients, cleaning juicing machinery, or driving to a juice bar and waiting in line can be a hassle. If you live on the Monterey Peninsula, Central Coast Juicery will deliv- er a variety of healthy cold pressed juices to your doorstep. Not at home? They will leave an apple/kale/celery/lemon/ginger juice in a glass bottle on ice for you. Hankering for some organic chicken or beef bone broth, or maybe raw almond milk with vanilla and honey to go with your juice? That's on its way to you too. And soon, organic vegan snacks and desserts, like a ridiculously delicious dairy-free "cheesecake" can be included with your delivery. Founder Mark Kaltenbacher recently opened a storefront on Forest Avenue in Pacific Grove, which he stocks with juices and raw, nutrient dense fare by Chef Denise Guido, including acai coconut bowls and raw chocolate bliss balls. "We are striving to provide the best organic food that will help individuals nourish themselves," Kaltenbacher says. Shiho Fukushima, of popular Ocean Sushi Deli in Monterey and Pacific Grove, provides the bone broth for Central Coast Juicery, which Kaltenbacher hopes to soon offer by the cup at the store. For now, he's busy trying to keep up with demand. "I have personally poured over 30,000 bottles of juice," he says with a smile. His relationships with small organic local family farms provide the fresh- est ingredients, and leftover pulp from juicing is returned to the soil. Kaltenbacher explains that there is no substitute for providing super fresh juice, even if it's a trickier business model. "Something without preservatives should spoil in 3-5 days," he says. "Our juices do, and we are proud of that fact." Central Coast Juicery is located at 206 Forest Ave. in Pacific Grove. Call 831/747-7085 for delivery or email at For menu, go to —Brett Wilbur SHORTCUTS BUSINESS "Food safety is a priority," says Central Coast Juicery owner Mark Kaltenbacher. Organic produce is washed twice with non-toxic apple cider vinegar before being cold pressed and blended into glass bottles. A new location in Pacific Grove offers vegan treats. 66 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 5 Photo: Kelli Uldall

Articles in this issue

Links on this page

Archives of this issue

view archives of Carmel Magazine - Carmel Magazine HO15