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SUPERFRESH ORGANIC CAFE | Brattleboro, Vermont

SUPERFRESH ORGANIC CAFE  |  Brattleboro, Vermont

| On 11, May 2017

Located in the heart of downtown Brattleboro, Vermont—at the base of Mount Wantastiquet along the Connecticut River—Superfresh Organic Café​ the only 100% veg restaurant in southern Vermont. This high vibin’, earthy establishment carries organic and non-GMO foods, plus it’s fully gluten-, soy-, peanut-, egg-, and dairy-free.

They’ve got healthful and freshly pressed juices and smoothies, soups, salads, pizzas, quesadillas, burritos, sandwiches, hearty entreés, raw desserts, baked goods, coffee, and tea. They regularly feature local artwork and live music too!

LOCATION: 30 Main St. | Brattleboro, Vermont

Superfresh was originally a small part of a shared community-driven healthy lifestyle hub founded in 2012—featuring a gallery, art, and event space in downtown Brattleboro. The juice and foodie bar quickly became the shining star of the event space, with people driving from all over the country to come enjoy the healthy and fresh foods produced by Jessica Weston and her then-business partner.

In an effort to heed the demand by locals and travelers alike they moved Superfresh into its current location a year later to make it a stand alone eatery and juice bar.

The types of foods served at the restaurant have been curated based on Jessica’s own health journey, over the past decade or so. In addition to being allergen-friendly, the restaurant is committed to serving all plant-based foods, and composts everything—”work with the town and local farms that will pick up our compost, and staff take home compost for gardens too,” said Weston.

Like other conscious eateries, Superfresh also carries a Gratitude Bowl on the menu. This is a pay-what-you-can meal, with a suggested offer of $7. Often times people will come in who can only afford to pay a few pennies for a meal. The community is committed to supporting this however, in that some other regulars will purchase a gratitude bowl, or even dozens at a time, simply to have paid in advance for those who may not be able to.

Additionally, most of Superfresh’s produce and herbs are locally sourced from some of the oldest organic farms in Vermont, like High Meadows and Fertile Fields Farm.

Everything from the color palate, to art, decor, and furniture is all intentional at Superfresh. Jessica has sourced most tables and chairs from re-use centers, other restaurants that were getting rid of their existing furniture, and has worked with educational groups that host skill building programs. For example, one of the tables in the restaurant was built by people in the skill sharing program, made from all reused materials. And the art work on the walls is swapped out monthly in order to feature different and varied local artists.

The cloth napkins are hand sewn by one of the Superfresh employees, and some of the side dishes, soup bowls, mugs, and dessert case platters are hand made by local potters, Eric and Noelle VanHendrick of Z Pots.


“I wouldn’t want to do anything else…” said Weston. “…the fact that I can do what I love and be supported for my passion from my soul, I couldn’t ask for anything more. The community that is around us has supported us so much.”

Jessica noted that she’s worked in the service industry her entire life and has become a certified holistic health coach from the Institute Integrative Nutrition. She’s studied food as medicine in medical anthropology, worked with a traditional Mayan medicine healer in Belize to establish a medicine trail, worked with organic farms in the Finger Lakes and Green Mountains, and with herbalists doing herbalist mentorship programs, lectures, nutrition conferences, and more. “That’s my life, that’s what I love,” she said.

If Jessica wasn’t busy enough curating one of the most loved veg establishments in the state of Vermont, she’s also got a cookbook coming out this year. Published by Skyhorse Publishing, Healing Tonics, Juices, and Smoothies – 100+ Elixirs to Nurture Body and Soul (plus three nourishing cleanses) launches on June 20, 2017.

Pre order Jessica’s book by CLICKING HERE.


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