The Root 1 is made with carrot, ginger, lemon, turmeric and a pinch of cayenne.
The juice is loose, East Brookside. Unbakery and Juicery opened Monday in the former Max’s Autodiner space at 634 E 63rd Street. The interior of the juice bar and raw eatery is a mix of cool white and light wood – the space is beautifully lit by the A-frame design of the building. There are five tables and a side counter with five stools, but the drive-through is likely what will set this juicery apart.
“I saw this and it just fit. The front is super cool and there was so much happening in this neighborhood,” says owner Robin Krause. “It had a drive through. I already had one and I did great.”
Krause’s face will be a familiar one to coffee lovers and serial juicers. She was the owner and operator of three area Filling Station coffee shops (including the Westport location with a drive through in a former film developing stand). In 2014, Messenger Coffee Co. purchased a majority interest in the Filling Station with Krause remaining involved as a minority partner. Unbakery represents the next chapter for Krause — a chance to continue her exploration of nutrition and health — in a setting that is designed to make juicing more approachable.
She became a certified holistic health coach last October, graduating from the Institute for Integrative Nutrition in New York City. And while she initially was looking at a health coach position in a gym, the idea of creating a space around her nutrition beliefs was more compelling.
“Everyone is invited here. You don’t have to have a membership. You can just come in, buy something and ask me a question,” says Krause.
Unbakery serves a lineup of cold-pressed juices and Krause is drawn to “anything with turmeric.” The Root No. 1 is carrot, ginger, lemon, turmeric and a pinch of cayenne.
“I try to do juices with medicinal qualities. At the Filling Station, we had juices that were more about fruit and flavor. Here, the sweet is a carrot,” says Krause.
The drink menu also includes coffee. Unbakery serves Messenger Coffee with whole milk or in-house made almond milk only.
“I wanted to keep the coffee menu simple because I didn’t want it be highlighted. I’ve done coffee for 20 years,” says Krause.
Juicing and juices are certainly trending in Kansas City. T. Loft opened a location on the Plaza last year, Simple Science Juices is in the midst of a rapid expansion (see The Kansas City Star story here) and Sustained Juice is delivering juices citywide.
“I think my competition is incredible, but I think there’s room for more,” says Krause. “I know cold press juice is expensive. People will spend $8 on a beer, but I’d rather spend $9 on a good juice that’s going to make me feel better and add positive qualities to my life.”
For those new to juicing, Unbakery also offers tonics — one ounce concentrated shots. Krause understands that a 16-0unce bottle of juice (it’s intended to be two servings) may feel like too much for someone.
“I noticed a lot of waste with juicing in the past, says Krause. “I’d been making raw desserts so that let me repurpose the pulp.”
Carrot pulp became a raw carrot cake and apple pulp was reborn as an apple tart with a vanilla date caramel glaze.
“I wanted a food menu that was light and healthy and raw, yet hearty,” says Krause.
Unbakery has protein balls and gluten-free scones in flavors like lemon goji berry, blueberry cayenne and orange early grey currant. Krause worked with a raw food specialist to design the four main dishes. There’s a raw falafel shaped like hearts, topped with house kimchi and wrapped in a collard green. She also points to a pad thai made with zucchini noodles and seaweed noodles marinated in a tamari sauce, served with carrots and cabbage soaked in a basil shrub, and topped with a Brazil nut spicy brittle.
“When I tried this one, it just spoke to me. I think it’s going to open people’s minds that aren’t accepting of certain foods,” says Krause.
The menu will also be reflected in a series of classes that Krause intends to offer in the space. The first (slated for this weekend, it’s sold-out) will focus on fermentation — a lesson on the house kimchi (made with fresh ginger).
“The idea is to teach people the why and how of fermentation,” says Krause.
In addition to fermentation, Krause is also looking at a four-ingredient salad dressing class and a how-to on raw desserts. She can even imagine a kid’s birthday party where the kids make their own raw desserts.
“I like that idea that here I can figure out why my individual customer needs,” says Krause. “And then make sure they get it.”
Unbakery and Juicery is open from 7 a.m. to 5 p.m. Monday through Saturday. It’s closed on Sunday.