Boom Juice | Press
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Photo courtesy Boom Juice.

Boom Juice is opening its first permanent location at Sylvan | Thirty later this month. The locally owned juice bar has been cold-pressing fruits and veggies at the Dallas Farmers Market. The 700-square-foot storefront (located on Sylvan Avenue, under SYNC Yoga & Wellbeing) will be run by husband and wife, Davio and Jessica Ventouras, and specialize in organic juice and vegan, Paleo and raw snacks and meals.

Dallas Juice Bar Boom Rages On With Two New Openings

The increasing ubiquitousness of the juicing trend is evident as juice bars continue to pop up all over Dallas. Local company Roots Juices just opened another outpost inside Crescent Court’s fitness studio Innergy Fitness (located on the first floor at 200 Crescent Court, Suite 95) to serve the personal trainer-employing sect with fresh-pressed juice blends like the celery, kale, spinach, and cucumber-loaded Go Green, chocolate-avocado smoothies, and other mystical-sounding concoctions like chlorophyll water.

Meanwhile, up-and-coming Oak Cliff development Sylvan Thirty has announced plans for its own cold-pressed juice bar. The locally owned Boom Juice (a fixture at the Dallas Farmers Market) will open its doors later this month. Its location right across from a CrossFit studio seems like an auspicious move, as it will also offer “grab-and-go raw, vegan and paleo snacks and meals.”



Map data ©2014 Google
Sylvan | Thirty Sylvan Ave, Dallas, TX 75208(214) 606-0084 FOURSQUARE

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DECEMBER 8, 2014 

Specializing in cold-pressed juices and raw, vegan and paleo grab-and-go meals, Boom Juice will open its first permanent retail location at the new mixed-use development in West Dallas/Oak Cliff

DALLAS, December 8, 2014 – Boom Juice, a popular, locally owned cold-pressed juice bar in the Dallas Farmers Market will open its first permanent retail location at Sylvan | Thirty. Specializing in 100 percent organic juices and grab-and-go raw, vegan and paleo snacks and meals, Boom Juice is expected to open by late December 2014, just in time for post-holiday cleanses and to kickstart New Year’s resolutions.

“After developing somewhat of a cult following at our Dallas Farmers Market stand, we decided that we wanted to establish a more permanent retail location, and the community and surrounding businesses made Sylvan | Thirty a natural fit for us,” said Boom Juice owner Davio Ventouras. “We were immediately drawn to the fitness elements that Sync and CrossFit Deep bring to the area, as well as the fresh produce and organic products that Cox Farms Market sells. We feel that we complement one another.”

Dallas native Davio Ventouras and his wife Jessica started Boom Juice in September 2013. The 700-square foot juice bar will be located on Sylvan Avenue, under SYNC Yoga & Wellbeing.

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To learn more about Boom Juice visit

Sylvan | Thirty can be found online at

Media Contact: 
Jenny Hancock, Cooper Smith Agency, (214) 364-9830


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extra extra read all about it – Boom Juice makes Headlines

Dallas entrepreneurs Davio and Jessica Ventouras see growth potential in North Texas’ juicing market.

In the aftermath of superstorm Sandy, the couple moved from New York to Dallas and opened a juice bar in the Dallas Farmers Market in October. The couple sells an extensive line of fresh-pressed juices and foods that are made at their juice bar, Boom Juice.

“In New York City, we lived in the epicenter of the juicing industry,” said Davio Ventouras, a former commodities trader and Dallas native. “We decided to get into this business because my wife has celiac disease, and these organic foods are great for her.”

In the last year, other Dallas entrepreneurs have joined the juicing boom as interest in healthy living grows. Some have opened juice bars, while other entrepreneurs produce and sell their own line of fresh juices in large grocery chains such as Whole Foods.

While juicing advocates talk up its health benefits, some analysts question whether juicing is a fad or a sustainable business. Fresh-pressed juices can cost up to $12, a high price for some consumers.

Juicing has become popular among health-conscious consumers and those who want to try new things. While some buy their own electric juicers, others have turned to juice bars to increase their intake of fruits and vegetables.

Most of the juices are cold-pressed, which means the fruit and vegetable juice is hydraulically extracted and the fiber is removed. Cold-press juicers use minimal air and heat. The juice is fresh for approximately three days.

Cold-pressed juices are packed with organic fruits and vegetables and are designed to provide extreme health benefits. The average cold-pressed juice contains about 4 pounds of fresh produce.

Evolving industry

Juicing is nothing new.

Mary Chapman, director of product innovation at Chicago-based restaurant research firm Technomic, pointed to Jamba Juice, which opened as Juice Club in 1990.

Because the juicing industry is evolving, it’s hard to determine whether fresh-pressed juice will still be popular a few years from now, Chapman said.

“Juicing is easy to do, and it’s harder to maintain a signature item,” she said. “If a larger restaurant decided to start selling their own juice, why would someone need to go to a juice bar?”

Still, juicing aligns with current consumer trends, she said.

“For those who are looking for something healthy or to suit a healthy lifestyle, juices let you get in your fruits and veggies and easily add nutritional supplements,” Chapman said.

Expansion plans

Although Boom Juice has been in business only six months, the Ventourases say they hope to open more storefronts in the near future.

They invested $50,000 of their own money and solicited $50,000 from friends, family and investors.

“Due to the existing infrastructure in the Farmers Market, we have been able to get this location going for just under $100,000 in startup capital,” said Davio Ventouras, who employs 11 workers.

Ventouras said the company began seeing an operating profit in January. He said sales are steadily increasing.

Depending on seasonal availability, most of their 16-ounce juices retail for $8 to $11. Customers can also purchase a three- or five-day juice cleanse.

Jessica Ventouras, a former personal chef and trainer, devised Boom Juice’s food and juice recipes.

Although the price for fresh-pressed juice is on the high side, Chapman said, it is not a deterrent for some customers.

“Those who are more affluent tend to care more about health and wellness,” she said.

Other startups

The Ventourases aren’t the only Dallas startup trying to corner the juicing market.

In February, Juicing company Vim + Vigor began selling its line of juices at eight Whole Foods stores and other shops in the Dallas area.

Cousins Annie Portman Stull and Elizabeth Portman Black launched the business after then-New Yorker Black could not find a juice bar in Dallas.

They had thought about going into business together and figured that introducing their own line of organic, cold-pressed juices would be a great start. The two began shipping 12 flavors of juices and customized juice cleanses nationwide through their website in January 2013.

Vim + Vigor is the only USDA organic-certified juice brand in Texas, the cousins said. Six varieties of Vim + Vigor juice are sold for $6.99.

Vim + Vigor’s juices undergo high-pressure pascalization, a purification method in which electrostatic pressure is pulsed through cold water. The process helps naturally extend the juice’s shelf life without heat or additives. Before the bottle is opened, Vim + Vigor juices have a shelf life of approximately 30 days.

Vim + Vigor has a facility in Addison, where employees juice and bottle. The final product is transported the same day by refrigerated truck to a pascalization plant in Coppell.

Established brands

Besides startups, more established brands such as Austin-based Daily Juice are bringing their products to Dallas.

With two Austin locations, Daily Juice will be opening a store in Oak Lawn in about six weeks.

Daily Juice CEO John Martin said the company also plans to open a Houston storefront soon and eventually wants to expand the brand to both coasts.

“I believe the public is becoming more aware about the benefits of juicing and enjoy the fact that they can be in and out of the store within a couple of minutes,” Martin said.

With more and more juicing options coming to Dallas, Davio Ventouras said, there is room for numerous juicing brands.

He sees the increasing competition as a sign that a large segment of the Dallas population appreciates fresh juice.

Ventouras believes juice bars will see exponential growth in a few years as Starbucks did.

“It’s a revolution,” he said.

Follow Arselia Gales on Twitter at @ArseliaGales.


original article found here


October 31, 2013 at 9:50 pm

The Dallas Farmer’s Market, founded in 1949, is about to go through its first major renovation. Owned by the city of Dallas until recently, the new DFM will be privately owned and operated, and is expected to take on a completely different atmosphere over the next two years. The $64 million additions will include more space for vendors, renowned local restaurants, an apartment complex, a culinary education center and more.

DF Market Holdings, the market’s new private owner, hopes that a new look and feel will put Dallas on the map as a farm-to-table destination. But serious natural food consumers just want to see an increase in organic, all-natural and locally grown produce. The majority of the produce now sold at the DFM is non-organic, and local could mean anywhere within a 150-mile radius of the market’s location at the southeast corner of the downtown central business district.

“I believe that dressing up the farmer’s market is fine but the emphasis should be on where and how the food comes to us,” said Margaret Hayes, a Dallas local with a passion for the farm-to-table movement. Hayes, who used to shop at the market but no longer does, said she would return if more organic food was offered.

Hayes and others like her with a taste for organic will be glad to know that there are other changes afoot that deal specifically with the food, including where it is from and how it is grown.

“The critical thing is [that] the produce is good, fresh, unique,” said Brian Bergersen, a real-estate developer who is heading the market’s new management group. Other members of the group include Ruthie Pack of Standard Fruit and Vegetable, restaurateur Janet Cobb and her son Blair Black.

According to Bergersen, while the market won’t be exclusively organic, there will be an increase in the amount of organic and all-natural produce for sale.

Natural food consumers will also be glad to know that the new farmer’s market will be implementing stricter guidelines for farmers and dealers selling at the market. Many people interviewed for this story said they weren’t sure where much of the produce at the DFM comes from.

Bergersen said that local farms will be inspected in person to make sure their products are high quality. If the produce doesn’t meet a certain standard, it won’t be sold at the market.

Dealers purchase produce from farms — which can be located anywhere — to resell at the market. Bergersen said that the DFM doesn’t have a problem with that, as long as they know where the produce is coming from originally. Today, for instance, it’s unclear where some dealers are getting their produce. After the changes to the DFM, farms that supply dealers will be investigated, and dealers will not be allowed back into the market unless their produce meets certain standards.

“The point of a farmer’s market is to make sure you know where your food is coming from, how it’s grown,” Bergersen said.

Davio Ventouras is the co-founder of Boom Juice, a cold-pressed juice business that opened in the market’s Shed 2 about a month ago. Ventouras expects to see more farmers than dealers at the market in the future.

But Feliciano Flores, a dealer at the market, doesn’t think that farmers will dominate the market. He said that he and other dealers often buy directly from the farmers at the market and sell the produce in smaller quantities for a slightly higher price. This is because farmers aren’t able to spend an entire day or make a substantial profit at the market selling large cases of produce.

Bergersen said that offering quality produce for sale is the most important thing. Farmers who aren’t at the market to sell their own produce in person will be represented by dealers and possibly even a co-op.

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 A better selection would encourage Brad Bean, another Dallas local who used to shop at the DFM, to return to the market. Bean said that the biggest problem he had with the market was the sparse selection when produce wasn’t in season.

“It’s not like California where you have 50 million products available year-round,” Bergersen said. He said that while the market will focus on being as local as possible, it will also take opportunities to bring in

other products.

Bergersen said that the number of farms in the area today is fewer than it was 40 years ago. This is because many family farm operations have been sold to commercial farms over the years. As a result, he said that the DFM must expand its local reach beyond the current 150-mile boundary to be able to offer a wider variety of produce.

In addition to organic and local food, the market will also offer other kinds of food to satisfy different demands. Bergersen explained that this is because some consumers are more concerned with organic food while others are more focused on food grown locally.

The new farmer’s market will also supplement Texas-grown produce by offering specialty items, such as Hatch chiles or avocados, from different parts of the country at certain times of the year.

With three main sources for food — local farms, expanded local reach and out of state ­— the farmer’s market will have plenty of food to go around, Bergersen said. The goal is to make the market a destination for everyone, from Dallas residents and chefs who want unique, local, organic produce, to downtown residents who are simply in need of fresh produce.

Al and Adrianne Capua started Old World Sausage Company four years ago and were the first vendors inside Shed 2. Adrianne Capua said that the whole purpose of the market renovation is to make the DFM a destination on par with NorthPark Center, and she is looking forward to the changes.

After the renovations, Shed 1 will have 60 stalls for farmers and sellers. It will also be made more pedestrian-friendly by removing the parking spaces and drive lane that currently run through the middle of the shed.

Shed 2 will feature four renowned local restaurants ­­— one anchor restaurant in each corner of the shed — and will showcase more specialty vendors in the middle of the shed.

Sheds 3 and 4 will house vendor stalls during the renovation but will ultimately be demolished and replaced with apartments, retail shops and a large parking lot.


original article found here

Dallas Farmers Market Helps Small Businesses Pick Up

Visitors to the Dallas Farmers Market can easily expect to pick up some of the region’s in-season fare such as peaches, peppers and tomatoes. What some might not expect to get at a local farmers market is a business opportunity, but that is just what the owners of the newly opened Green Door Public House, along with a bevy of other local businesses opening up near the site of the Dallas Farmers Market, picked up throughout the last year.

As the city pumps millions of dollars into its beloved farmers market, local business owners are taking advantage of this revamping to take a stab at the small business game. And many are winning. Along the central business district, where the market is located, new developments are popping up providing housing and store-fronts for local businesses wanting to capitalize on the sheer amount of traffic brought into the neighborhood by the market.

“That’s why we signed a 10-year lease,” said Dunagin Gaines, general manager of bar/restaurant The Green Door, to ABC local news. “We didn’t do it for two years. We knew what is going to happen here. This is a place people are going to want to come to.”

As the city renovates the landmark facility where the Dallas Farmers Market is located, booth owners such as Paleo juice and snack bar, Boom Juice, are looking forward to the new life being breathed into local small businesses.

“I’m a believer that the more businesses, the better it is for everybody,” said Boom Juice owner Davio Ventouras. “I think it’s great, and that downtown Dallas needs it.”


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Farmers Market update spurs small business confidence

Along with the local peaches, peppers, and tomatoes, something else homegrown has sprung up near the Dallas Farmers Market. It’s called The Green Door Public House, a bar/restaurant that opened earlier this month.


DALLAS Along with the local peaches, peppers, and tomatoes, something else homegrown has sprung up near the Dallas Farmers Market.

It’s called The Green Door Public House, a bar/restaurant that opened earlier this month.

‘It’s wonderful, and it just fits,’ one patron told us.

General manager Dunagin Gaines touts the establishment’s vintage cocktails: ‘Rob Roy; Black Thorn; Harvey Wallbanger; Rusty Nail.’

Gaines explains the drink menu is a nod to the Prohibition-era saloons that occupied this same building, which until recently sat about nine blocks away. Gaines says the old structure was disassembled and rebuilt on a new slab next to the Farmer’s Market.

‘The bricks are intact. Every one of them is from 1890-ish,’ he said.

The owners could have chosen to put it anywhere, but they picked this spot specifically because the neighborhood around it is home to several new housing developments, and because the city is spending millions of dollars refurbishing the Farmers Market next door.

‘That’s why we signed a 10-year lease,’ he said. ‘We didn’t do it for two years. We knew what is going to happen here. This is a place people are going to want to come to.’

That’s what other business owners are counting on as well.

At the indoor shed at the Farmer’s Market, Boom Juice owner Davio Ventouras is excited about the new developments.

‘I’m a believer that the more businesses, the better it is for everybody,’ he said.

In the coming days, Ventouras will move his Paleo juice and snack bar to a booth outside for the remainder of the year so his building can be remodeled. He knows that many other vendors have decided to give up and move out.

But Ventouras is staying put because he believes renovations at the landmark facility coupled with the potential lunch crowds and nightlife attracted by places like the Green Door might just be just the tonic the Farmers Market needs to thrive.

‘I think it’s great, and that downtown Dallas needs it,’ he said.



original article found here

The Dallas Farmers Market welcomed more than 10,000 people this weekend for the opening of The Shed. Vendors began moving into the space Thursday evening from Shed 3 in anticipation of the Labor Day weekend crowd.
The Shed, a space formerly known as Shed 1, offers a customer-driven shopping experience featuring new food vendors alongside perennial crowd favorites.

The Shed has doubled the size of the market’s operating room, with 153 vendor stalls now available. The market spent nine months researching shoppers and vendors’ needs and working with architects and interior designers in preparation for the renovations within The Shed.

The renovations are detailed and strategic–even down to the interior paint job, which was taken from a photo of a bright, Texas sky and matched specifically for The Shed, said Emily Valentino, director of operations for Dallas Farmers Market. The end result is an open-flow, climate-friendly space that can easily expand and compress when necessary.

The opening of The Shed ushers in a new era for the Dallas Farmers Market, which is one of the largest and oldest public markets in the United States, with plans for Shed 2 revealed as well. The space, now closed for remodeling, will include four anchor restaurants with interior and patio dining, a mix of local artisan and food vendors and Mudhen, a 5,500-square-foot, free-standing restaurant and beer garden from restaurateur Shannon Wynne when it re-opens in the spring, Valentino said.

The market’s offerings now feature signage offering more information such as the name of the product, price, area of origin and any other information customers may find relevant. Photo by Staci Parks.
The market’s offerings now feature signage offering more information such as the name of the product, price, area of origin and any other information customers may find relevant. Photo by Staci Parks.

With anticipation of the modifications brewing, since April, the market has seen a 30 percent increase in new vendors such as Kai Oredugba, a Los Angeles transplant. Oredugba, who owns Cup + Leaf Artisan Teas + Spices, loves the synergy The Shed’s layout is providing customers and vendors. “Everything you need, you can get it in one place,” Oredugba says, motioning to his vendor neighbor who sells olive oil. “The layout feels more open,” he says. “It’s lighter and brighter.”

Davio Ventouras, owner of Boom Juice, feels at home in the market’s new space. Ventouras, who sells an assortment of 100 percent organic juices and coffees, is a working part of The Shed’s synergy, as he partners with produce vendors to create some of his products. The new space is paying off for him, too. “We’ve sold more coffee in the past two days than in the last month combined,” Ventouras says.

Kai Oredugba, owns Cup + Leaf Artisan Teas + Spices, has been with the market since April. Photo by Staci. Parks
Kai Oredugba, owns Cup + Leaf Artisan Teas + Spices, has been with the market since April. Photo by Staci. Parks

In addition to the aesthetics and functionality of The Shed, the market’s offerings have also been upgraded, with signage providing more information such as the name of the product, price, area of origin and any other information the customer may find relevant in the purchasing process.

The market will begin construction on a parking structure this fall.
In addition to the daytime market, which is open daily from 8 a.m. to 6 p.m., the Dallas Farmers Market operates a nighttime wholesale market from 8 p.m. to 8 a.m. that is open to chefs and the public from May to November. Beginning Sept. 11, the market will host “Market After Dark” every Thursday, in which the retail businesses remain open until around 8 p.m. In partnership with Downtown Dallas, “Market After Dark” hopes to target the residential area that continues to grow around the market.

Davio Ventouras, owner of Boom Juice, likes The Shed’s layout and flow. Photo by Staci Parks.
Davio Ventouras, owner of Boom Juice, likes The Shed’s layout and flow. Photo by Staci Parks.


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