Dedication knows no bounds of sacrifice. To fund the startup of Jun & Juice, Megan and Brett Hines sold their home and moved into a camper for 11 months. The Hines were on a mission: to bring a vibrant seasonal menu chock full of real, fresh, cold-pressed fruit and vegetable juices and other wholesome fare to their community.

Jun is an effervescent fermented tea, known as the champagne of kombuchas for its light, bubbly taste, Megan explains. “Jun is softer and lighter with a more delicate taste,” she describes. None of Jun & Juice’s products contain added sugar, produce is locally sourced as often as possible and its plant-based offerings are designed to help customers achieve
a healthier lifestyle.

“We use the freshest ingredients to make the most nutritionally dense food possible,” Megan says. “That includes sourcing directly from Delmarva farmers. When in season, the fruits and veggies were harvested at the peak of ripeness and traveled only a few miles to make it to your glass.”

The Jun & Juice menu also includes smoothies, energy bowls, ice pops, cleanses, reboots and organic spirits.

“The last two years have been a time of so much growth, learning and juicing,” says Megan, who is especially grateful to the community for the tremendous support it has provided her and Brett, their family and their business.