Juice Bar and Cycling Studio to Open on College Street | Bite Club
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Wednesday, October 9, 2013

Juice Bar and Cycling Studio to Open on College Street

Posted By on Wed, Oct 9, 2013 at 4:31 PM

click to enlarge the_dream_team.jpg

For a while now, 126 College Street has been a dining and drinking mecca, with an Italian restaurant (L'Amante) on one side and a wine bar (Vin Wine Bar & Shop) on the other.

Come December, they'll be joined by a different brand of drinking experience: A juice bar and indoor cycling studio will open in the space between them.

The colorful Juicebox Raw Juicery will dominate the front of the 2500-square-foot space, and the Cyclepath studio will occupy the back. Both businesses will be run by Sarah Larkin and wife-and-husband team Kara and Ian Bouchett.

"These two ideas came into our heads simultaneously, and we looked at a lot of different ways to do them,' says Ian Bouchett, whose family owns Home Port on Church Street. The multifaceted plan for the space springs in part from Kara Bouchett's background as both a nutritonist and a cycling instructor. "We've been home juicers for a long time, and she's developed a lot of recipes with vibrant flavors and colors."

Green vegetables, fresh fruit, raw honey, hemp seeds and milled chia seeds will all feature in the Juicebox's oeuvre of fresh juices and smoothies. "Chia has a lot of detoxifying benefits because of the way it gels up," explains Kara Bouchett. "It purges the body of toxins that build up through our diet, and it helps you feel balanced and cleansed."

Though the trio has no plans for solid food yet, one of the offerings will be a raw cacao-cherry smoothie — one you could use to fuel an indoor cycling class in the back.

The Juicebox and Cyclepath will tentatively be open six days a week from 7 a.m. to 7 p.m., and 10 a.m. to 6 p.m. on Sunday.

 

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About The Author

Corin Hirsch

Corin Hirsch

Bio:
Food writer Corin Hirsch joined the Seven Days staff in 2011. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.

More by Corin Hirsch

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