Everyone told Super Chill real fruit wouldn't pass testing. Too expensive, too unstable, not worth it. They did it anyway.
Their process starts at the Hollywood Farmers Market on a Sunday morning, not in a kitchen. Baby Crawford peaches from Ryer Farms, a third generation grower whose stand runs $10 a pound with a sign telling you not to touch the fruit unless you're buying it. Wiser Farm melons. Harry's Berries. Wong Farms mangoes with a line 40 people deep before the market even opens, and they still got sold out two people ahead of Jen.
Then it goes into a hydraulic press. They clarify the juice with agar, a red seaweed that pulls the pulp out and leaves a concentrated essence of the fruit. The new line runs 45% juice with nothing but sugar and tapioca syrup. No flavoring at all.
The herbs come from their own backyard: eight garden beds, roughly 90 herb varieties, 25 to 30 fruit trees, and 80 to 90 vegetables. Strawberry two basil. Mango serrano rosemary. Raspberry thyme. Peach and sage.
Lance has traveled Germany, Spain, and Italy chasing food. He said these are the best gummies he's ever had, weed aside.
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