Superfood Bar Denver

If you can find a retail restaurant that is 100% Vegan, buys 99% of there products Certified Organic, uses no processed foods (only foods in bulk), ferments their own cheese, kombucha, kefir, kimchi, etc., please let me know. I have been searching for our counterpart for the past 5 years, asking all the travelers that past through SFB, and searching the internet. There are a few establishments on the coasts that qualify on one or two of these standards, but I can not find anyone else that does it all.

Our approach is a wholefood approach, meaning we only buy plant matter that has been refrigerated, dried, or frozen, and that's it - nothing else. That means nothing juiced, nothing pasteurized, no tinctures or extracts. We do not use agave nectar, any kind of sugar or flours. We never buy ready-made nut milks and nut cheeses – we make our own from whole plant matter. We avoid all of these products even though they are cheaper products that have been excepted as “healthy foods” by businesses nation-wide. THERE IS NO ESTABLISHMENT in the U.S. that maintains all of these high standards - not in New York, not in L.A., not in Chicago. Only New Orleans has a Superfood Bar, but not for long.

A large portion of the produce we purchase for SFB has been picked within the past few days and delivered “fresh” (such as all the organic produce we juice and our salads). However, some of the products we purchase are dehydrated or freeze-dried (acai berry) or even frozen (blueberries). Some people are put off by foods that are not “fresh”. My decades of research have taught me it is important to be open-minded about different ways of storing, and even processing food (such as fermentation) to have a healthy diet today. At SFB we make these choices because it increases the quality and quantity of organic nutrients we can give our customers for their dollar. This the basic equation of our business-model.

When I was young I spent many years living with my father and stepmother in Arkansas. They were vegetable farmers and interested in healthy foods and organic farming in the 1970s. I spent my Summer days working the fields of Stone Valley. We grew just about everything at one point in those fertile soils. At at a very young age I was charged with the care of our animals and crops. I would spend endless hours deep in the forest that surrounded our farm studying nature and its interrelated systems. My stepmother Desire (my culinary hero) fed me Shakley products. I have frequented and work at raw and vegan restaurants since 1989. I was a Mannatech distributor in the mid 1990. I have watched trends come and go in this industry over the decades. The cuisine and practices of Superfood Bar are educated by food science as well as what Chef Amie and I have learned in our years of working in restaurants. All of this goes into the food we serve.

This is my passion. This is why Chef Amie and I opened Superfood Bar in the first place, to serve you something better than the watered-down version of healthfood which had recently taken over the industry. In order for SFB to flourish and spread across the country, we will have to increase our customer base. That's where YOU come in. Please help us to survive and expand. Help spread the word. There is a better way.

J Stone