Why is Buda Juice more expensive than some juice bars?
Bottom line… we don’t cut corners. We make the purest juice possible, but that means higher costs.
USDA certified organic
Sourcing organic produce all year round isn’t cheap, but it’s the only option when you are talking about pounds and pounds of veggies and fruits that are meant to cleanse and detox your body. Who wants a side of GMO and pesticide with their juice?
Did you know that a juice bar can call themselves “organic” when only 70% of their produce is organic? And how do you know it’s always 70%… there might be some seasons where they just can’t find produce organically and fall below that threshold. We won’t even address how little organic might be in “organic where possible” or how not feasible “local and organic” is unless you live in California. In Texas, for example, there is organic produce only about 2 months out of the year.
We won’t juice if we can’t find it organically; and we have been certified by the USDA so you can rest assured everything in your bottle is truly organic.
Glass is more expensive than plastic, but the payoffs are huge in terms of the environment and your body. Not only is glass 100% natural and completely recyclable (unlike plastic), but it is also chemical free. No hormones seeping into your juice.
We have a 5,000 square foot refrigerated kitchen in the Design District in Dallas, Texas. Most juice bars juice out of the unrefrigerated kitchen in the front and/or back of the store. Instead ours is SQF (Safe Quality Food Institute) certified, which means we maintain the highest standards and are also Juice HAACP certified to keep our juice as safe as possible. The Texas State Department of Health and FDA audit our kitchen annually. Juice bars are not audited and are not held to the same standards. Lastly, we choose to keep our kitchen at 35°F to maximize the nutrients and enzymes in the juice… it’s pretty chilly in there but we want to keep the juice alive and kicking. We brave the cold to bring you juice full of flavor and alive with nutritional goodness.
Operating our kitchen this way is more expensive (no other companies match this attention to quality)… but it’s the Buda way. The safety and quality and taste of our juice are critical.