Interview with Nikki Hazamy, owner
Q: How did you get involved in this business?
A: I transplanted from New Jersey where the cold-pressed juice options were popping up all over. As an advocate for juice, I loved the way it made me feel. When I moved to Denver on a whim, I found that the nutritious food and juice options were lacking. I met my former business partner through my roommate. She was transitioning out of her career at the time, and I mentioned that I wanted to start a juice company. We decided to give it a shot, and the next thing you know, we were on our way to finding a commissary kitchen and getting our licensing together. We hit the farmers market scene during the spring of 2014, posting up at events like the Big Wonderful and Denver Flea. We titled our brand Gypsy Juice. Around mid-summer, we found a space at the corner of East 14th Avenue and Ogden Street. The beautiful space had much more room than we needed for just juice, so we launched a few different food options. We finally settled on the concept of toast, salads, and soups that offer the option for fresh, healthy, organic ingredients.
Q: What distinguishes you from other businesses in your category?
A: All of our produce is organic. We really strive to be conscious about where we source our products and it’s important to us that our produce be pesticide- and GMO-free, specifically for the purpose of juice. Where can you go in Denver to find a healthy, nutritious salad that is 90 percent organic? We even use organic canola oil and honey in some of our dressings. Eating vegan is an easy option with our vegan-friendly spreads and dressings, and we happily substitute cheese with avocado or hummus. Toast is also making waves on both the East Coast and the West Coast and it’s nice to be spearheading that trend. We also pride ourselves on our neighborhood mom-and-pop vibe.
Q: What do you like best about your line of work?
A: I love learning about my customers, and knowing as many as I can on a first-name basis. I really love the sense of community that has been created in this space. Most importantly, I love knowing that I can confidently stand behind a quality, healthy product created with love and sourced to be GMO-free.
Q: What is your business’ biggest challenge?
A: People don’t really understand the difference between cold-pressed juice pressed on a Norwalk juicer versus their centrifugal juicer at home. That poses a challenge at times. But mostly, not enough people know that we are here.
Q: Something people might be surprised to learn about you or your business:
A: I started this business to help me on my own journey with nutrition and health.
Profile
Business: The Corner Beet
Address: 1401 Ogden St.
Hours: 8 a.m.-4 p.m. Monday-Friday, 9 a.m.-3 p.m. Saturday, closed Sunday
Founded: 2014
Contact: 720-295-447, , @thecornerbeet
Employees: 2
