PU
LP
Cold-pressed juice.
Pressed at 06:00, in your hand by 08:00.
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(2026) · issue 001
Cold-pressed juice.
Pressed at 06:00, in your hand by 08:00.
(2026) · issue 001
(2026)
Cold-pressed
No sugar, no water
Shelf life 72 hours
and not an hour more
Houthavens, Amsterdam
Delivery in 90 minutes
PULP presses fruit under two tonnes of pressure and never lets it warm up — so what ends up in the glass is the part that normally dies on the pasteurisation line.
About PULP
We do not extend the life of juice — we shorten the road from the press to you. Twelve hours, after that it is a different drink.
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Hours from press to glass
Past that mark the taste flattens out and we simply pull the bottle from the shelf. Nothing is heated, nothing is concentrated, nothing is reconstituted from powder.
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Varieties in the book
Six growers work with us — the Betuwe, the Westland, two orchards in Limburg and a citrus co-op in Ribera, Sicily. Every crate is traced back to a row of trees.
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Bars across the city
Plus one mobile press that travels to shoots, offices and weddings with its own ice and glassware.
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Anouk Bakker
Founder
Sem de Vries
Head of press
Nadia Haddad
Nutrition
Lars Veenstra
Logistics
We roll in the mobile press, ice, glass and two bartenders. Guests watch a crate of fruit turn into their glass — it does more for a brand than any printed handout. From three hours, up to 400 servings per shift.
Our kitchen, our fruit and a stylist, rented by the day for product photography. Half the frames on this site were shot in one afternoon in the Houthavens, so yes — we know what a splash looks like on camera.
Daily drops in 250 and 500 ml glass, under your label or ours. Minimum run is 40 bottles, delivery window 05:00—07:30 so it lands before you open the doors.
